1/11/2018
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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 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 Cabrejo Yellow BourbonYellow Bourbon is a subtype that has fruit which ripens to a yellow color, found mainly in Brazil where it was first grown. Bourbon coffees are named for... ...more – This Yellow BourbonA coffee cultivar; a cross between Typica and Bourbon, originally grown in Brazil: Mundo Novo is a commercial coffee cultivar; a natural hybrid between "Sumatra" and Red Bourbon,... ...more lot is all about 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 and cleanliness, brown sugarBrown 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... ...more and 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 roast tone underscore the cup, with candied nut, raisin and baking spice top notes to a subtler degree. Good for 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.
RwandaA Bourbon cultivar variant from Rwanda and Burundi. Bourbon coffees are named for the island in the India Ocean where French colonists grew it. Some history from the... ...more Rulindo Tumba Lot 442 – Tumba offers flavors of sweetened black tea, replete with a brisk 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 accent, notes of orangeOrange 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... ...more, raisin, and citrus-like 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. Full City yields dark 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, Medjool date, grape, and spiced 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.
PeruPeruvian coffees have Central American brightness but in a South American coffee flavor package overall. The good organic lots do have more of a "rustic" coffee character.: Organic... ...more FTOFTO is shorthand for a coffee that is certified as both Fair Trade and Organic. ...more Cajamarca Nuevo Trujillo – Light to medium roasts develope flavor notes of honeyIn coffee, honey-like sweetness is often found, but we use terms such as refined honey (highly filtered and processed) as opposed to raw honey rustic honey sweetness. This... ...more biscuit, rindy citrus accents, hazelnut syrup, almond paste, and subtle accents of golden raisin and dried apricot. Rich bittersweetness with deeper roast development.
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 Wet ProcessWet-processing starts by removing the outer skin of the coffee cherry with a machine called a pulper, then fermenting the remaining fruit (with green bean inside) in water... ...more Gunung Tujuh – 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 yields a sweet foundation of burned sugar 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/toffee, a yellow custard note, dried 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, tamarind, a basil hint, and a vibrant rindy orange flavor. A clean, wet processed Sumatran coffee. Good for espresso.
FloresFlores is an Indonesian island, and as a coffee bears more resemblance to the coffees of Timor-Leste, New Guinea and Java than to the wet-hulled coffees of Sumatra... ...more Poco Ranaka – 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 of brown sugar and sweetened condensed milk, with flavor notes of unrefined sugars, fresh tarragon leaf, roasted barley, baker’s cocoa, and aromatic cedar. Good for espresso.
ColombiaColombian coffee is highly marketed and widely available in the US. They have been largely successful at equating the name Colombian Coffee with "Good" Coffee. This is half-true.... ...more Nariño La Union Microlot – La Union’s foundation is like brown, panelaPanela is the minimally processed sugar with floral and vanilla accents: Found in Colombia (and noted to be best in Pitalito and Pedregal), Panela is tan-colored cakes of... ...more, and muscovadoA type of unrefined brown sugar with a strong molasses flavor, although it is not made by combining molasses with white sugar.: Also known as "Barbados sugar" or... ...more sugar sweetnessSweetness 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... ...more, accented by perfumed cane juice, dark raisin and candied citrus peel. Bittersweetness with darker roast development. Good for espresso.
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 Dry ProcessDry 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... ...more FazendaFazenda is the Portuguese word for farm, hence it is the term used in Brazil. Fazenda is not a coffee-specific term. ...more Campos Altos – FruitedIn 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... ...more notes are somewhat edgy, but with convincing sweetness underneath -overripe berry, dried prune, dark baking chocolate, roasted nut, and creamyCreamy is a mouthfeel description indicating thickness and soft, rounded texture. See also buttery. ...more 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. Good for espresso.
Guatemala Buena Vista Malawi GeshaGesha is a long-bean Ethiopia selection with unique cup character. Gesha is the name of the town in Western Ethiopia where the original samples were collected. Spelling it... ...more – LIMITED SUPPLY: 1LB bags only. Vibrant citrus impressions, 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 aroma of perfumed honey and orange blossom, tropical fruit hints, a healthy dose of peach and nectarine, Earl Grey, and a citrus note that reminded me of lemon lime soda.
Rwanda Nyamasheke Gitwe – Brewing light roasts offers soft accents of black tea, dried appleApple-like flavors in coffee can take on many different forms. The more common ones we use relate to malic acid brightness, which can recall different apple types: green... ...more, and raisin atop a sweetness that has the transparencyTransparency is a flavor characterization synonymous with clarity. It is also a business ethics term, implying that as much information as possible about a product is made available... ...more of simple syrup, and a finish marked by notes of Earl Grey tea, and roasted barley.
Listen to Tom’s thoughts and various experiences from his recent travels in Kafa, EthiopiaEthiopia, formerly known as Abyssinia, or a coffee cultivar: Ethiopia, or more specifically the Empire under Haile Selassie, was known as Abyssinia. The name is Latin, derived from... ...more, near the town of Bonga.
Our smaller glass beaker is back in stock with new graphics. It’s a good size for brewing coffee into, pouring coffee out of and it’s pretty much the right size to drink from. This beaker is constructed from thick lab quality borosilicate glass by Catamount out of Vermont.
