Happy Cuptober! — We have a few new coffees we’d like to tell you about: Ethiopia Dry Process Weshi Jimma, Nicaragua Nueva Segovia -Un Regalo de Dios, Sulawesi Wet-Process Tana Toraja Peaberry, and Espresso Workshop #13 – Grace Note. The Ethiopian DP Weshi Jimma is flavor profile we get a lot of requests for: an African profile strong fruits, sweet spices, and A general flavor or aroma term reminiscent of chocolate. But what type? Usually described with more specifics.: Chocolate is a broad, general flavor or aroma term reminiscent of chocolate. But what type? There are so at the darker roasts. Next is a Nicaraguan arrival that cups more like a Guat.: Nicaraguan coffees from the Segovia, Jinotega, Ocotal and Matagalpa regions are nice balanced cups. They often possess interesting cup character along with body and balance, outperforming many other balanced Central American and South American high-grown Regalo de Dios with An acid that adds to favorable perceptions of cup quality; malic acid often adds apple-like acidity, and perhaps other taste aspects recalling apples. Malic acid is yet another of the many acids that adds to and tea like tastes. Try this as an A small coffee beverage, about 20 ml, prepared on an espresso machine where pressurized hot water extracted through compressed coffee.: In its most stripped-down, basic form, this is a working definition for espresso: A small too! Next up. we have the Sulawesi coffees are low-acid with great body and that deep, brooding cup profile akin to Sumatra. The coffee is sometimes known as Celebes, which was the Dutch colonial name for the island. Indonesians are available Wet-Process Tana Toraja The Spanish-language term for Peaberry is the same for "snail". See Peaberry for more information on the single bean fruit of the coffee tree. A peaberry is the rounded singular seed found in the coffee with a balanced taste reminiscent of Island coffees and Bittersweet is from the language of chocolate, and describes the co-presence of positive bittering compounds balanced by sweetness. It is directly related to caramelization, but has inputs from other roast reactions, as well as bittering chocolate at darker roasts. Don’t glide past Tom’s new Espresso Workshop Edition: #13 – Grace Note. This delicately accented African blend has syrupy Caramel is a desirable form of sweetness found in the flavor and aroma of coffee, and is an extension of roast taste. Extremely light or dark coffees will lose potential caramel sweetness, as it exists and baker’s chocolate with other flavor hints peaking out as you vary your roast level. Check out the farm descriptions and full reviews!