(11/15/10)
Did I say last Thursday? I meant today. Today we are introducing GuatemalaGuatemalan coffee is considered a top quality coffee producer in Central America. Due to our proximity to Guatemala, some of the nicest coffees from this origin come to... ...more Antigua HaciendaHacienda is used to imply an Estate that has a full processing facility (wet mill): Sometimes the term Hacienda is used to imply an Estate, which would mean... ...more Carmona Pulcal. This coffee really stood out on the table next to some other Guats. Syrupy and silkyA mouthfeel description indicating a delicate, light, elegant softness and smoothness. Usually refers to a lighter body than terms such as velvety, or creamy. ...more just as described, lots of 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 that glowing 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 that makes you say “Shazbot!” or any other number of things that mean wow. This is a great holiday coffee and one that I think will be a crowd pleaser.
“balanced and sweet with a hint of acacia flowers. The 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 in the aromaAroma refers to sensations perceived by the olfactory bulb and conveyed to the brain; whether through the nose or "retro-nasally": The aromatics of a coffee greatly influence its... ...more suggest the cup will be more aggressively 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, but I am surprised how silky and elegant the overall impression of the cup flavors are. The acidity has a fruit-floral accent in the higher notes in the cup, giving a more light and effervescentA combined mouthfeel and flavor sensation, hinting at a dynamic and lively cup: While coffee is not a carbonated beverage, at times a combination of factors (brightness/acidity with... ...more character overall. There is a grape-like sweetness paired with 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 syrup flavor. I also picked up a strong passion fruit note in the middle as the coffee cooled, I think this perception was maybe aided by the silky and syrupy 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 but there was a lingering pleasant tanginess in the 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. It’s an exceptionally clean coffee flavorThe overall impression in the mouth, including the origin character as well as tastes that come from the roast.: This is the overall impression in the mouth, including... ...more, very transparent, which suggest really good picking and processingThe removal of the cherry and parchment from the coffee seed.: Coffee is either wet-processed (also called washed or wet-milled) or dry-processed (also called wild, natural or natural... ...more.”
http://www.coffeeshrub.com/shrub/coffee/guatemala-antigua-hacienda-carmo…
We also have a fair amount of 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 Esmeralda GeshaGesha is a long-bean Ethiopia selection with unique cup character. Gesha is the name of the town in Western Ethiopia where the original samples were collected. Spelling it... ...more – Mario Enero Lot around, speaking of holiday coffees, and yeah, that one is also quite the crowd pleaser.
http://www.coffeeshrub.com/shrub/coffee/panama-esmeralda-gesha-mario-ene…
“Mario Enero is shockingly sweet in the dry fragranceIn the cupping procedure for tasting and scoring coffee, this is the smell of the dry, ground coffee before hot water is added. The term fragrance is used... ...more. JasmineA very positive and intensely floral quality in coffee, usually with a strong aromatic component, reminiscent of jasmine flower or tea. There are many forms of jasmine; the... ...more and honeysuckle floralFloral notes in coffee exemplify the connection between taste and smell. Describing the taste of a specific flower is near impossible...we always default to “it tastes like it... ...more accent with berry fruits, Enero is the classic Esmeralda Gesha coffee. HoneyIn 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 and mild graham cracker hints are evident too. The wet aromaIn cupping, wet aroma refers to the smell of wet coffee grinds, after hot water is added. It can involve smelling the "crust" (floating coffee grounds) on the... ...more also has distinct jasmine, as well as cherryEither 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 notes, honey, caramelCaramel 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... ...more, and soft milk chocolate at slightly darker roast levels. The cup has a light-yet-juicy body. ”
as if you didn’t know.
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