(05/24/10)
Shoo-bee-do Shrub friends, we have some fine new offerings for your pleasure today.
It’s some brand new dances, and they’re really easy to do…
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 Daterra Farms – Sweet Blue
http://www.coffeeshrub.com/shrub/coffee/brazil-daterra-farms-sweet-blue
The lighter roasts are very syrupy and sweet. It has a mild blueberryBlueberry flavors in coffee take different forms. Dried blueberry was something we first encountered in natural Harar coffee from Ethiopia. It seemed to be most potent in fresh... ...more note in the cup, but this is obscured quickly by 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 roast notes, even as light as 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... ...more roast. There is a nuttyNutty is a broad flavor term, reminiscent of nuts ... but what kind exactly?: Nutty is a broad flavor term, reminiscent of nuts. It is tied intrinsically to... ...more dryness throughout the roast spectrum, almond with that almond skin effect 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. Chocolate alkaloids create a pleasant bittering finish at FC roast level. It’s not a super complexThe co-presence of many aroma and flavor attributes, with multiple layers. A general impression of a coffee, similar to judgments such as "balanced" or "structured" ...more coffee, but has nicely integrated qualities, and the 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 has a nice slick, syrup texture
KenyaKenya 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 Kirinyaga Kiangoi PeaberryA peaberry is a green coffee "bean" that has a rounded form: Coffee is the dried seed from the fruit of a flowering tree - each fruit having... ...more
http://www.coffeeshrub.com/shrub/coffee/kenya-kirinyaga-kiangoi-peaberry
a very interesting flavor profileFlavor 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, not your fruitbowl Kenya, but a nicely structuredStructure is an esoteric term, characterizing the relation between flavors, acids, mouthfeel and aftertaste as well-defined and comprehensive.: Like Balance, structure is an esoteric term. After all, you... ...more, bracing and bright, articulate cup that is, in the final analysis, fairly straightforward. Stone fruits, firm peach and apricot (not overly ripe), juicy mouthfeelHow a coffee feels in the mouth or its apparent texture, a tactile sensation : A major component in the flavor profile of a coffee, it is a... ...more, a touch of hawthorn floralFloral notes in coffee exemplify the connection between taste and smell. Describing the taste of a specific flower is near impossible...we always default to “it tastes like it... ...more note (as found in the aromatics), a slightly drying tea-likeA term used to describe coffees with light, tannic, slighly astringent mouthfeel and tea aromatics. We find it in some Rwandan flavor profiles, among others. ...more quality to the finish.
let’s get busy.