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Coffee from the Indonesian island of Bali was formerly sold mainly to the Japanese market. Perhaps it is the changing face of world economics that finds the first exports of Balinese coffee arriving under exclusive Wet Hulled Bangli Kintamani – Shows some typical wet hulled qualities, unrefined molasses and date sugar, stewed fruits, molasses cookie, 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, cocoa tones, tobacco leaf, muted 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 and an oily How 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 tactile sensation in the mouth used in. 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.
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 Patzun Spanish 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. A Finca does not necessarily have a La Florida – La Florida has a In 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 form of sweetness is largely a dynamic and A 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 "moist sugar," it is very dark brown sugar 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, oatmeal cookie Aroma 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 flavor profile and come from the perception, green A term used to describe coffees with light, tannic, slighly astringent mouthfeel and tea aromatics. We find it in some Rwandan flavor profiles, among others. acidity, and walnut and roasted nib finishing accents. A milder Guatemala that shows best when to 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 starts in the 395 to 405 degree. Full City will work for espresso.
Guatemala Antigua Pulcal An arabica cultivar that is a natural dwarf mutation of Bourbon, and in that way is similar to Caturra (as well as Pacas). – City+ shows 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 with notes of Panela 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 sugar that are not fully refined. They sugar, pressed cane juice, burned toffee, 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 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 a mild backing of baking A 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 chocolate. But what type? There are so (deeper cocoa tones at FC and beyond). Vibrant green Apple-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 (Granny Smith type for example), red apple 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. Good espresso.
Colombian 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. Colombian can be very balanced, with good Inzá Las Estrellas – Light roast have honey and raw panela sugar sweetness, hints of apple tea, raisin, green grape-like acidity, and a cinnamon Aftertaste refers to lingering residual sensations in the mouth after coffee has swallowed. It might be distinguished from "finish" which is the final sensations of the coffee while it leaves the mouth. Also see Afternose.. Dark roast show hints of rum-raisin pudding and syrupy dark chocolate. Good for espresso.
Kenya 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 African powerhouse of the coffee world. Both Kiambu Japem AA – Full City constructs the more well-rounded cup in my opinion, where dark fruit, bittersweetness, and acidity all seemed to fall in place. Delicious Blueberry 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 new crop coffees and would fade in, Bittersweet 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 other roast reactions, as well as bittering dark cacao, grapefruit juice, and surprisingly vibrant acidity.
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 Roger Solis La Casona – A modest Brewed Coffee refers to all coffee preparations produced by adding non-pressurized water to coffee grounds. Contrasted with espresso coffee, which is produced under pressure, brewed coffee is primarily an extraction, and contains a lower amount, sweetness ranging from light 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 to caramelizing Usually a defect of roasting, or of green coffee processing, smokey notes are sometimes found as a positive flavor in a few exotic coffees; This smell and flavor is similar to fireplace effluence, campfire, or sweetness when roasted dark. Butter toffee, caramel, roasted almond, and bittering cocoa. Good for espresso.
Papua New Guinea (PNG) occupies the eastern half of the island it shares with the Indonesian province of Irian Jaya, part of Indonesia. The two primary areas for coffee production can be grouped roughly as Honey Nebilyer A "coffee estate" is used to imply a farm that has its own processing facility, a wet-mill. In Spanish this is called an Hacienda. A Finca (farm) does not necessarily have a mill. (And Finca – "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 seems to bring out 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 notes like cranberry, raisin, red grape, and underscored by molasses-like sweetness. This PNG boasts 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, and with mild acidity, is great espresso too. Good for espresso.
Rwandan coffee was, at one time, rarely seen in the United States as either a Specialty grade or low-end commercial coffee. There simply was not that much coffee produced in Rwanda that went anywhere besides Gikongoro Robusta usually refers to Coffea Robusta, responsible for roughly 25% of the world's commercial coffee. Taxonomy of Robusta is debated: some sources use “Robusta” to refer to any variety of Coffea Canephora, and some use – The cup is all about bittering cocoa, mild malty sweetness, muted acidity, and massive body. Roasted buckwheat, leather, and Nutty 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 roast taste and the degree of roast, notes mark the aroma and 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 blending.
- Last year, Sweet Maria’s donations to Beshasha Prep School near Agaro, 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 allowed the the school to purchase computers, desks and other needed supplies. In 2019 we are continuing our efforts and are hoping you can help by purchasing a few pounds of our Ethiopia Agaro coffees. Sweet Maria’s will donate $.20 per pound sold.