Happy Rash Wednesday! We’re breaking out big time with six awesome new additions! Costa Rica La Legua Bourbon, Nicaragua Mozonte -Un Regalo de Dios, Ethiopia Yirga Cheffe Dumerso Cooperative, Kenya Nyeri Kagumo-ini, Espresso Workshop #18 – Hypno-Tiki, and Ethiopia Yirga Cheffe-Shakiso SWP Decaf. Today’s additions include some new faces along with some familiar favorites. First up is Costa 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,... ...more La Legua A coffee cultivar; a cross between Typica and Bourbon, originally grown in Brazil: Mundo Novo is a commercial coffee cultivar; a natural hybrid between "Sumatra" and Red Bourbon,... ...more a classic bourbon with malty 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... ...more and dense, Creamy is a mouthfeel description indicating thickness and soft, rounded texture. See also buttery. ...more 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... ...more. Nicaraguan 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... ...more Mozonte -Un Regalo de Dios is similar to a lot we had last year with cinnamon stick spice, hints of wildflower, and A 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 tea notes. Ethiopia, formerly known as Abyssinia, or a coffee cultivar: Ethiopia, or more specifically the Empire under Haile Selassie, was known as Abyssinia. The name is Latin, derived from... ...more Yirga Cheffe Dumerso Cooperative is a Yirg with a bit of a different Flavor Profile implies a graphical impression of a particular coffee, whether it be an artistic portrait or data graph of the perception of flavor compounds. In the case... ...more: A taste term to describe a wine-like flavor with a similar perceived acidity and fruit, and some level of acetic acid. It is found most commonly in East... ...more fruit notes, tenor tone and a big, An adjective modifying a flavor descriptor, describing a sharp effect; tangy citrus, tangy bittersweet flavor, tangy green apple. ...more 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... ...more. Kenya is the East African powerhouse of the coffee world. Both in the cup, and the way they run their trade, everything is topnotch.: Kenya is the East... ...more Nyeri Kagumo-ini is a “fruit salad” cup with light Brown 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... ...more caramelized notes and a rindy finish. A 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 Workshop #18 – Hypno-Tiki will put a spell on you with bracing A 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, pink grapefruit, and jammy berry notes along with 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... ...more from start to finish. And last, but definitely not least, Ethiopia Yirga Cheffe-Shakiso SWP means Swiss Water Process is a patented water filtration decaf method, not a chemical solvent method. The plant is in Vancouver, Canada. ...more Decaf is another of our special decaf lots that was created by sending off two of our best Ethiopian lots for decaffeination, the result is a balanced cup with 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... ...more and 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... ...more sweetness and a whiff of graham cracker. Hope you don’t mind this rash of new offerings!