Oct. 22, 2015
- Colombia Urrao -La Esperanza Microlot – is thick in both weight and Sweetness is an important positive quality in fine coffees, and is one of five basic tastes: Sour, Sweet, Salty, Bitter, Savory (Umami). In coffee, sweetness is a highly... ...more, with raw sugar, sweetened fruit syrup, a In coffee, honey-like sweetness is often found, but we use terms such as refined honey (highly filtered and processed) as opposed to raw honey rustic honey sweetness. This... ...more, Blackberry flavor in coffee sometimes relates to slightly more developed roast levels.: Blackberry is found as a fragrance, aroma or flavor in some coffees. I find that it... ...more maple syrup and elderberry tea notes. There’s a cocoa note in the long Aftertaste refers to lingering residual sensations in the mouth after coffee has swallowed. It might be distinguished from "finish" which is the final sensations of the coffee while... ...more, that’s edged out by hints of baked 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... ...more and black tea. A nice 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... ...more too.
- Colombia Valle de Pavón -Señor Gómez – is sweet, In some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don't exactly see... ...more and has flavors of black Either a flavor in the coffee, or referring to the fruit of the coffee tree, which somewhat resembles a red cherry.: Either a flavor in the coffee, or... ...more juice. It’s not overly bright but has enough Acidity is a positive flavor attribute in coffee, also referred to as brightness or liveliness. It adds a brilliance to the cup, whereas low acid coffees can seem... ...more to provide a mouth-cleansing Similar to aftertaste, but it refers to the impression as the coffee leaves the palate. Aftertaste is the sensations gathered after the coffee has left the mouth. We... ...more. There’s citrus and fruit syrup notes at most roast levels and darker roasts have the bittersweetness of high % dark cacao bar with plum and grape notes. Recommended to those who enjoy Kenyan espresso.
- Guatemala Xinabajul -FC Mendez Lote 2 – great Associated with and sensed by mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup, including all... ...more with sugar, fruit, raw cane juice, green Apple-like flavors in coffee can take on many different forms. The more common ones we use relate to malic acid brightness, which can recall different apple types: green... ...more, cinnamon and roasted almond notes. The acidity is like apple juice. Dark roasts will have cocoa tones, thick body, 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... ...more syrup in the aftertaste. It will make a chocolatey espresso.
- Guatemala Xinabajul -Santa Barbara – has an impressive Brown sugar is a type of sweetness found in coffee ...a sweetness characterized by a hint of molasses, yet quite refined as well. Since Brown sugar of the... ...more sweetness and roasted almond. There is impressive acidity and a refreshing burst of A euphemistic term we use often to describe acidity in coffee. A bright coffee has more high, acidic notes. : A euphemistic term to describe acidity in coffee.... ...more with fruit character. Dark roasts make an intensely sweet espresso, with dark chocolate and an Orange aromatics and flavors are prized in coffee, whether they take the form of sweet orange flesh and pulp, or orange peel. Orange flavors or aromatics can range... ...more ‘tang’.