(07/13/10)
We’ve been having all kinds of wacky adventures this summer, but we’ve been super jazzed about all the new coffees that keep coming in. As Josh posted last week, the SumatraIndonesians are available as a unique wet-hulled or dry-hulled (washed) coffees. Giling Basah is the name for the wet-hulling process in Bahasa language, and will have more body... ...more Blue Batak Tarbarita 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 is back, and actually Tom happens to be out that way as we speak. Also, don’t forget to check out the newer GuatemalaGuatemalan 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... ...more offerings from FincaSpanish 101: Finca is the Spanish word for farm. Sometimes the term Hacienda is used to imply an Estate, which would mean the farm has its own wet-mill.... ...more El Tambor and Finca La Soledad, two differently rad coffees.
Today, we bring you yet another new offering:
YemenYemen has a coffee culture like no other place, and perhaps some of what we enjoy in this cup is due to their old style of trade...: Technically,... ...more MokhaThe Yemeni type of coffee, both in terms of the family of cultivars planted there, and the general trade name.: Mokha Yemeni type of coffee, both in terms... ...more Ismaili
https://www.coffeeshrub.com/shrub/coffee/yemen-mokha-ismaili
“Ismaili are not fruity-bright Yemens but there are some interesting berry aromaAroma refers to sensations perceived by the olfactory bulb and conveyed to the brain; whether through the nose or "retro-nasally": The aromatics of a coffee greatly influence its... ...more hints in the medium roast. At C+ roast the first flavors to emerge are spices: fresh ginger root, a zest of pepper, aniseAnise seed is highly aromatic and has a flavor similar to fennel and licorice, used to flavor various foods and liquors: Anise is a flowering plant in the... ...more. At Roasted Coffee Pictorial Guide. “>FC+ it’s a different beast: 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 pungentRefers 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,... ...more notes, dark herbs, Chai and “roastaroma tea” notes, licorice root, cinnamon bark, clove, some black walnut, and spiced 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. 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 seems heavy, but is actually deceptively light and perhaps it has to do with the intensityWe have a simple scale to rate intensity in our coffee reviews, from Mild to Bold. Low intensity does not mean low quality!: We have a simple scale... ...more of cup flavors as it cools. The Ismaili makes great Single OriginSingle 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... ...more (SO) 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.”
A new definition of Summer Madness!
Related Posts:
