We have yet another Oaxaca coffee offering. As I mentioned before, this seems to be an “up” year for the region, and these two lots exemplify uniquely different Oaxaca cup character. This second arrival, MexicoMexican coffee originates from South-central to Southern regions of the country. For that reason, coffees from Coatepec and Veracruz are much different from Oaxacan Plumas, which are in... ...more Oaxaca Pluma – Don Eduardo has an interesting fruied and wineyA taste term to describe a wine-like flavor with a similar perceived acidity and fruit, and some level of acetic acid. It is found most commonly in East... ...more subtext to the cup, with good tangyAn adjective modifying a flavor descriptor, describing a sharp effect; tangy citrus, tangy bittersweet flavor, tangy green apple. ...more chocolateA 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 at FC (Full City) roast. I was really impressed with the BrazilBrazil is a coffee giant . As Frank Sinatra sang, "they grow an awful lot of coffee in Brazil".: Brazil is a coffee giant . As Frank Sinatra... ...more Screen-Dried Moreninha Formosa we offered early in the season, and wanted to bring it back. But this is a fresh late-harvest lot arrival, with outstanding bodyAssociated 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 and chocolate roast tastes at FC+. And for you espresso-blend tinkerers, we are offering the unique flavors of IndiaS-795 is a variety based on the " S-Line" coffees of India, and stands for Selection 795, It has a very fine cup, one of the best in... ...more Monsooned RobustaAteng is a common name for Catimor coffees widely planted in Sumatra and other Indonesia isles.: Ateng, with several subtypes, is a common name for Catimor coffees widely... ...more once again!
