October 13, 2016
Pulp 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 of the skin from the coffee, like process makes for a mild cup, soft 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, hazelnut spread, praline, carob chip cookie. Nut to cocoa tones 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. Good for espresso.
Grape skins, dark berry, bittersweetness of roasted cacao, A 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 Apricots from Sun Maid at the supermarket, sweetness like hickory chips and a Aromas 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 "fresh leather". It is not necessarily a aspect in the finish.
Ayuuk is quite the crowd pleaser, oatmeal and raisin cookie aromatics, flavors of Turbinado 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 heat, then crystallized. The crystals are spun sugar, baker’s cocoa, An 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 walnut. Suggests 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 and proportion of qualities, and perhaps a in the middle roasts. Good for espresso.
Refined cane and raw sugars, Vanilla 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., 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 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 sweetness, berry tones, all spice, a honey-wheat puff note, and subtle Lemon 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 citrus aspects, but not as blunt sourness. water acidity. Great chocolatey espresso.