October 13, 2016
Pulp naturalPulp natural is a hybrid method of processing coffee to transform it from the tree fruit to a green bean, ready for export. Specifically, it involves the removal... ...more process makes for a mild cup, 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, hazelnut spread, praline, carob chip cookie. Nut to cocoa tones 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. Good for espresso.
Grape skins, dark berry, bittersweetness of roasted cacao, 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 sweetness like hickory chips and a leatheryAromas or flavors reminiscent of leather, a very rustic quality and not necessarily a defect.: This descriptor is somewhat reminiscent of the leather, and is sometimes distinguished as... ...more aspect in the finish.
Ayuuk is quite the crowd pleaser, oatmeal and raisin cookie aromatics, flavors of turbinadoTurbinado sugar, also known as turbinated sugar, is made from sugar cane extract. It is produced by crushing freshly cut sugar cane; the juice obtained is evaporated by... ...more sugar, baker’s cocoa, 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... ...more, and walnut. BalanceSuggests a harmony and proportion of qualities, and implies mildness since no one quality dominates.: Balance is both an obvious and slippery taste term. It implies a harmony... ...more in the middle roasts. Good for espresso.
Refined cane and raw sugars, vanillaVanilla notes in coffee are often related to caramelization notes, as butter and vanilla can be found in flavors and aromatics of roast reactions from reducing of sugars. ...more, Brazil nut, and a dusting of fine cocoa powder. Crowd-pleasing, balanced, bodied, low-acid cup that works well as dual-use. Good for espresso.
This lot from Muyinga has molasses and 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 sweetness, berry tones, all spice, a honey-wheat puff note, and subtle 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 water acidity. Great chocolatey espresso.
