June 26, 2015
Costa Rica Helsar – Macho Arce – a bright, balanced cup showing subtle complexity as it cools. Dark berry notes, 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 pie filling, red honeyThe honey process has nothing to do with honey other than the fact that they're both sticky! It's a term that became popularized in Costa Rica as another... ...more, and a citrus peel twist.
Costa Rica Chirripo – Finca Jonny – sweet, citrus-like acidityAcidity 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, grape jelly, blackberryBlackberry 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 and plum juice, and array of fruit tea notes.
Guatemala Acatenango Gesha – Fresh tropical fruits, red punch, herbalA flavor descriptor in coffee reminiscent of herbs, usually meaning aromatic, savory, leafy dried herbs. Usually, more specific descriptions are given, whether is is a floral herb, or... ...more and black tea flavors, and brilliant acidity in the cooling cup.
Guatemala Proyecto Xinabajul FC Mendez – a bodied cup, unrefined sugar sweetnessSweetness 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, and a mild fruits. In middle roasts look for raw cane juice, toasted almond, appleApple-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 hints, and malic acidity.
India Arabica Karnataka Kohinoor – Simple syrup sweetness, roasted nut, licorice hints, and a barley tea note.
India Karnataka Plantation Peaberry – refined sugarCommon white sugar, also called Cane Sugar. In coffee tasting, it refers to a clear, clean sweetness, with an absence of other characteristics. More complex sugars are Panela,... ...more and malted barley sweetness, Asam tea, citrus oil hints. Herbaceous undercurrent, sweet basil and red bell pepper.
Tanzania Isende FBG – 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 and grain sweetness, inky 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 green tea notes. EspressoA 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 is delicious, creamyCreamy is a mouthfeel description indicating thickness and soft, rounded texture. See also buttery. ...more nougat sweetness, bittersweetBittersweet 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... ...more chocolate, and tart lemonLemon notes, as well as other related citrusy flavors or acidities, are prized in coffee. These usually express themselves as a bright accent in the cup, or aromatic... ...more.
