July 18, 2018
As you know, we offer a lot of coffee and it all ranges in price. Our prices are determined by a lot of factors , all starting from when the coffee plants are grown at the farm. A higher price doesn’t meant that you will like it more so it’s important that you read our descriptions when deciding what coffees to purchase. Trust your taste buds.
With that said, here are some great coffees all priced under six dollars. Check out the cuppingCupping is a method of tasting coffee by steeping grounds in separate cups for discrete amounts of ground coffee, to reveal good flavors and defects to their fullest.... ...more notes and you will notice a wide varietyA botanical variety is a rank in the taxonomic hierarchy below the rank of species and subspecies and above the rank of form (form / variety / subspecies... ...more of flavors. A low price doesn’t mean a compromise in quality. We have high standards that we stand by as we continue to source well-priced coffees. This way the farmer gets paid a premium and your cup is still delicious.
Full City roasts produce underlying cocoa flavors, a 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 backdrop for burned sugar and roasted nut notes to stand out against. A flavor of chocolate-peanut butter cookies as the cup cools, along with a woodyGenerally a taste defect from age; old green coffee, perhaps yellowing in color. This is due to the drying out of the coffee over time, and as the... ...more spice accent. Good for 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.
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, cocoa powder, and faint licorice, rusticA general characterization of pleasantly "natural" flavors, less sophisticated and less refined, but appealing. : What is Rustic? This is a general term we came up with... Dried... ...more wood accents 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 of deeper roasts. A great bittersweet espresso option, especially if you like milk drinks.
Raw sugar and roasted nut tones that come together like sweetened almond milk, subtle black tea note, creamyCreamy is a mouthfeel description indicating thickness and soft, rounded texture. See also buttery. ...more body, and 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... ...more zest brightnessA 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. Rich 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 tones when roasted dark. Good for espresso.
A mild cup with muted 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 of light 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... ...more, BrazilBrazil is a coffee giant . As Frank Sinatra sang, "they grow an awful lot of coffee in Brazil".: Brazil is a coffee giant . As Frank Sinatra... ...more nut and peanut brittle notes, faint dried fruit, soft 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, and milky body. Heavy bittersweetness with roast development. Good for espresso.
The PB outturnAn outturn is a term used in East Africa to describe a dry mill "batch" from a particular estate or coop. The outturn is the total yield of... ...more sees a melding of nut and cocoa notes, hazelnut chocolate, macadamia, and almond, and a subtle fruit accent gives way to nutty-sweet finish. Good for espresso.
A soft 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 acidity emerges amidst unrefined sugar and raw nut flavors, is mouth cleansing, and lends to a perception of a clean finish. Milk chocolate raisin note in middle roasts.
