Both these lots were roasted to City+City+ roast is an ideal roast level that occurs roughly between 425 and 435 degrees Fahrenheit in many coffee roasters with a responsive bean probe where First Crack... ...more level, but to be exact, the El SalvadorEl Salvador coffee had an undeservingly poor reputation for years, marred mostly by the inability to deliver coffee of high quality in an unstable political climate. Unfortunately, agriculture... ...more is just a tad darker. The difference (as we measure bean temperature on the Probat L-12) is a 425 fahrenheit finishSimilar 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 temperature on the PanamaPanama coffee ranges from medium quality lower altitude farms to those at 1600 - 1800 meters centered in the area of Boquete in the Chirqui district near the... ...more and 430 on the El Salvador. It doesn’t sound like much, but it makes a small difference in the cup. With the Panama my goal is to preserve the crispUsually used as a modifying flavor term, such as "crisp acidity" : Crisp can have several meanings, since it modifies other flavor terms. Crisp acidity might mean bracing,... ...more brightnessA 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 in the cup, which after cuppingCupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest.... ...more it seems to have more red appleAn 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 notes than other roasts I have done of the Carmen. With the El Salvador, I was looking for a little 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 roast tasteThe set of flavors that result from the degree-of-roast.: Roast Taste is a term we started to distinguish it from "Origin Flavor". We use the "roast taste" term... ...more in the cup. I think it’s there. Hopefully you will enjoy both these excellent wet-processed Centrals American coffees. -Tom
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