We just added six great new coffees to the list including coffees from regions we haven’t seen for a while like NicaraguaNicaraguan coffees from the Segovia, Jinotega, Ocotal and Matagalpa regions are nice balanced cups. They often possess interesting cup character along with body and balance, outperforming many other balanced Central American and South American high-grown, JavaThere are several types of Abyssinia, but they are not from Ethiopia but rather Indonesia. Abyssinia 3 = AB3. PJS Cramer, a Dutch plant researcher, introduced this variety in 1928, supposedly from Ethiopia seed stock. It was and 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 turn much different from the Southernmost region. Enjoy!
Costa RicaCosta Rican coffee is typically very clean, sweet, with lots of floral accents. hey are prized for their high notes: bright citrus or berry-like flavors in the acidity, with distinct nut-to-chocolate roasty flavors.: Can a Alaska -Lote El Llano
– demonstrates dried fruit along the lines of raisin and dried plum. Browning sugars and baking spice notes crop up as the cup cools with cinnamon and all-spice accents, complimenting a slight cocoa note 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 combine these to form the "final flavor
. 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 starts in the 395 to 405 degree
and FC roasts build fruit-juice flavors, a beautiful cranberry note comes into play with allusions to stone fruit nectar. The finish is butteryA mouthfeel description indicating thickness and creaminess, and can also be a flavor description.: Buttery is primarily a mouthfeel description indicating thickness and creaminess. It indicates a high level of lipids (fats) in the coffee,
with persistent 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 chocolate. But what type? There are so
tones, leaning towards dark chocolate.
Java Sunda -Gunung Naringin
– is a real standout and is so sweet, with shocking cleanliness for an Indonesian coffee, a testament to clean 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 dry, and we abbreviate it DP sometimes).
and good milling. Lighter roasts show dark, juicy fruit flavors and as the cup cools, 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 referring to the fruit of the coffee
juice, baked 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 of the many acids that adds to
and aspects of pluots. Taking the roast a shade darker produces a fig/dark-chocolate combination, fading into 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 other roast reactions, as well as bittering
cocoa in the finish. Sweet citrus notes come out, tangerine and naval orangeOrange aromatics and flavors are prized in coffee, whether they take the form of sweet orange flesh and pulp, or orange peel. Orange flavors or aromatics can range in degrees of ripeness, which also involves
, butted up against stone fruit, and a melon hint. This coffee is good brewed and as 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 a working definition for espresso: A small
Mexico Org. La Lagunilla Coop
– The cup has unequivocal 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 desirable quality, and the green bean has
, peaking with brown sugarBrown sugar is a type of sweetness found in coffee ...a sweetness characterized by a hint of molasses, yet quite refined as well. Since Brown sugar of the common type is highly refined (made by
and butter, fading nicely into baker’s chocolate bittersweetness in the finish. There are sugary aspects well within the range of raw to light brown sugar, and nut tones too. It is ‘coffee-like’ in character, having a core bittersweet ‘warmth’ to it. The type of coffee I will drink two cups of (yes, in a row!), and I think the Full City/FC+ roasts will produce classically-profiled espresso shots. You might try using this as a blend base too.
Nicaragua Acopio Suyatal
– has a malty sweetness to it and is reminiscent of Horlicks malted milk drink. The profile shines at more of a City+/Full City roastCity roast is what we define as the earliest palatable stage that the roast process can be stopped and result in good quality coffee. City roast occurs roughly between 415 and 425 degrees Fahrenheit in
, building out sweetness and a bumped-up cocoa nib flavor. The 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 flat. Acidity can sound unattractive. People may
is subtle, yet well defined – like rindy citrus, or fresh apricot – adding structure to the cup, and finishes with a nice flavor of cocoa dusted almond. All-in-all a nice basic coffee that brews really well, and makes for a great espresso option too.
SumatraIndonesians are available as a unique wet-hulled or dry-hulled (washed) coffees. Giling Basah is the name for the wet-hulling process in Bahasa language, and will have more body and often more of the "character" that Aceh-Mandheling
– Brewing middle-range roasts shows layered chocolate 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 define the set of flavors that result
coupled with pungentRefers to an aggressive, intense aroma or flavor, often related to spices (pepper) or roast tastes. Pungent foods are often called "spicy", meaning a sharp or biting character, but not unpleasant. Bittersweet tangy roast flavors
molasses sweetness. The finish has a slight dryness and bittersweet quality, reminiscent of Bakers Chocolate. 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 sage-like, etc. In reality, there are very
highlights that you might expect from Mandheling-Aceh coffee come up, mixed in with a sort of non-descript "fruitiness" as it cools. Acidity is very low too, which makes for a nice blend component or wild earth-toned single originSingle Origin refers to coffee from one location, in contrast to blended coffee. This term is particularly useful in discussing espresso, since most commercial espressos are made from blends. This is what the term "SO