Dec. 21, 2015
Right now is a good time to stock up on coffee for New Year’s morning. Regardless of what you may be up to on New Year’s Eve, you will probably want some great coffee to drink on the morning of January 1st and beyond.
What coffees do we recommend? Well, our current selection of Ethiopian coffees is very impressive. Any of these would be great options to get your 2016 off to a great start.
Ethiopia is the birthplace of coffee: it is in the forests of the Kaffa region that coffee arabica grew wild. Coffee is "Bun" or "Buna" in Ethiopia, so Coffee Bean is quite possibly a poor Dry process coffee is a method for taking the fruit from the tree to an exportable green bean. The whole intact coffee cherry is dried in the sun with the green bean inside. Later it “Gey” Harar
This Harar is very sweet, from berry reduction to earth-toned raw sugars and rice syrup. it still encompasses a bit of the 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/rustic 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 desirable quality, and the green bean has that you’d expect. 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 organic compounds that are extracted from brewing is huge, and the sweetness In some coffee taster’s lexicon, “fruity” means the coffee is tainted with fruit, and “fruited” means a coffee is graced by positive fruit notes. We don't exactly see the difference in terms of these two. The cooled cup is so The 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".
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 common type is highly refined (made by sweetness with A very positive and intensely floral quality in coffee, usually with a strong aromatic component, reminiscent of jasmine flower or tea. There are many forms of jasmine; the common flowering vines, teas, potpourri, etc. Jasmine pearl, barley tea, rose hips and sweet lemon-like 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. Dried fruit notes and fantastic body. Good for 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 a working definition for espresso: A small.
Intense sweetness, perfumey florals, fresh baked goods and cleanliness define Buna Baraka. Asian sweet 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., red Either a flavor in the coffee, or referring to the fruit of the coffee tree, which somewhat resembles a red cherry.: Either a flavor in the coffee, or referring to the fruit of the coffee and a Floral 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 smells” which, admittedly, isn’t the most helpful. scent of mock Orange 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 in degrees of ripeness, which also involves. Transparent body suits the dynamic cup character and bracing acidity.
Amazing fruit character: strawberry, orange juice, ruby red grapefruit, stone fruit juices. Body, sweetness and a citric 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. A bright coffee has more high, acidic often missing in naturals. Intense espresso.
Intoxicating fruit and floral aromatics. Fruit flavors of lemon-lime, red berry, mango and more. Complex sugars, high % cacao bar in deeper roasts. Intense espresso.
This coffee shows a delicate, shimmering profile with a saturated "Red honey" process gesha at a coffee farm in Costa Rica's Central Valley growing region. The honey process has nothing to do with honey other than the fact that they're both sticky! It's a term sweetness. Acidity is bright, and accentuated by flavors of Ancestral grapefruit from Southeast Asia - it has mild grapefruit flavor but low bitterness. In a coffee description , this mean a mild and not-so-aggressive citrus flavor, or citric acidity. It is clearly citric but, sweet lime and mandarin orange. Overt florals add to this dynamic cup.
Syrupy-sweet, cola note, hibiscus flower tea, mildly floral. From light brown sugar to Refers to an aggressive, intense aroma or flavor, often related to spices (pepper) or roast tastes. Pungent foods are often called "spicy", meaning a sharp or biting character, but not unpleasant. Bittersweet tangy roast flavors molasses dependent on roast. Berry and cinnamon accents. Great for espresso.
Single Origin refers to coffee from one location, in contrast to blended coffee. This term is particularly useful in discussing espresso, since most commercial espressos are made from blends. This is what the term "SO Sample Set: Ethiopia 8-Pack
An 8 pound pack of our current single In coffee talk, it refers to a coffee-producing region or country; such as, "I was just at origin." Of course "Origin" for most product we use is not a beautiful farm in a temperate climate, coffees from Ethiopia at a small discount. These are 88 to 93 point coffees, dry and wet processed, a sampler skewed toward the mind-blowing side of the coffee tasting spectrum.
…speaking of a great selection, our Central American list is overflowing too…with tasty coffee from 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, with distinct nut-to-chocolate roasty flavors.: Can a, El Salvador coffee had an undeservingly poor reputation for years, marred mostly by the inability to deliver coffee of high quality in an unstable political climate. Unfortunately, agriculture is the first to suffer in revolution,, Guatemalan coffee is considered a top quality coffee producer in Central America. Due to our proximity to Guatemala, some of the nicest coffees from this origin come to the United States. : Guatemalan growing regions, Mexican coffee originates from South-central to Southern regions of the country. For that reason, coffees from Coatepec and Veracruz are much different from Oaxacan Plumas, which are in turn much different from the Southernmost region, 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 balanced Central American and South American high-grown, Panama coffee ranges from medium quality lower altitude farms to those at 1600 - 1800 meters centered in the area of Boquete in the Chirqui district near the border with Costa Rica. Some farms feature and Honduran coffee was absent from the top ranks of the Specialty market, but that has changed. It has all the environmental factors on its side: soil, altitude, climate. All it's neighbors have sophisticated coffee production:.