Did I say last Thursday? I meant today. Today we are introducing Guatemalan 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 the United States. : Guatemalan growing regions Antigua Hacienda 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 the farm has its own wet-mill. A Carmona Pulcal. This coffee really stood out on the table next to some other Guats. Syrupy and A mouthfeel description indicating a delicate, light, elegant softness and smoothness. Usually refers to a lighter body than terms such as velvety, or creamy. just as described, lots of 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 desirable quality, and the green bean has and that glowing 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 flat. Acidity can sound unattractive. People may 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 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 chocolate. But what type? There are so in the Aroma 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 flavor profile and come from the perception suggest the cup will be more aggressively Bittersweet 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 other roast reactions, as well as bittering, 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 A 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 a light mouthfeel) can make the coffee character overall. There is a grape-like sweetness paired with 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 is less obvious at very light roast 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 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 organic compounds that are extracted from brewing but there was a lingering pleasant tanginess in the 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 combine these to form the "final flavor. It’s an exceptionally clean The 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 the above ratings as well as tastes, very transparent, which suggest really good picking and The 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 dry, and we abbreviate it DP sometimes)..”
We also have a fair amount of the Panama 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 border with Costa Rica. Some farms feature Esmeralda Gesha is a long-bean Ethiopia selection with unique cup character.: Gesha (often wishfully misspelled as Geisha) is a long-bean Ethiopia cultivar selection with unique cup character. It is most famously grown on the Jaramillo plot – Mario Enero Lot around, speaking of holiday coffees, and yeah, that one is also quite the crowd pleaser.
“Mario Enero is shockingly sweet in the In 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 since it is normally applied to things. A 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 common flowering vines, teas, potpourri, etc. Jasmine and honeysuckle Floral 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 smells” which, admittedly, isn’t the most helpful. accent with berry fruits, Enero is the classic Esmeralda Gesha coffee. 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 form of sweetness is largely a dynamic and mild graham cracker hints are evident too. The In 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 coffee, as well as "breaking the crust", also has distinct jasmine, as well as 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 referring to the fruit of the coffee notes, honey, Caramel 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 lose potential caramel sweetness, as it exists, and soft milk chocolate at slightly darker roast levels. The cup has a light-yet-juicy body. ”
as if you didn’t know.