3/8/2019
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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... Yirga Cheffe Kebele Boji – 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... character in the cup is way out front in light roasts, fragrant Stargazer lily and lilac, with transparent simple syrup 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..., raw 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..., and a tropical/banana note. An aromatic cup at a wide roast range.
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... Pulp NaturalPulp natural is a hybrid method of processing coffee to transform it from the tree fruit to a green bean, ready for export. Specifically, it involves the removal... FazendaFazenda is the Portuguese word for farm, hence it is the term used in Brazil. Fazenda is not a coffee-specific term. Santa Ines – A red raisin note underscored by caramelizing sugar and toffee sweetness, and nut and carob finishing accents. SoftnessSoft is a term with several meanings in the coffee trade. In Brazil, Soft is a positive flavor term, particular to the Brazil grading system: Soft is the... you’d expect from Brazil and 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... is thick, as are 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... characteristics. 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....
Brazil 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... Pedra Branca Lot 1 – Robust cocoa roast flavors are matched by unrefined, molasses-like sweetness, with dried banana and berry accents. Big cacao bass notes at Full City. Good for espresso.
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... Huehuetenango Xinabajul Producers – Flavor components of minimally refined sugars, roasted almond, 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..., 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,... dark cocoa roast tones, and molasses finishing note. 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... has an apple-like quality. Good for espresso.
NicaraguaNicaraguan 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... Buenos Aires San Salvador – Full City shows bittering baker’s cocoa and a touch of barley malt, along with rye bread and licorice root finishing accents. Inky body and lasting bittersweetness. 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... Huabal La Esperanza – Buoyant body and cup flavors are centered around light 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..., 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... and milk chocolate, with a soft raisin/dried dark fruit finishing note. Mild acidity, body, and 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.... Good for espresso.
BurundiBurundi coffee bears resemblance to neighboring Rwanda, in both cup character, but also the culture surrounding coffee. Burundi is a small landlocked country at the crossroads of East... Kazoza N’Ikawa Station – City roasts brew nicely, raw sugarcane juice underpins top notes of 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..., 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... zest and cinnamon stick. Acidity really pops like lemonade and 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... is brisk and clean.
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... Nyeri Aberdare AA– Aberdare AA is a spiced cup with a dark sugar sweetness, notes of grape, cinnamon stick and tart cranberry lemonade, along with a sandalwood impression in the long aftertasteAftertaste 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....
Kenya Kiambu Mandela EstateA "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... AB – Full City works well and roast development shining a light on rich, 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... chocolate flavors and tangyAn adjective modifying a flavor descriptor, describing a sharp effect; tangy citrus, tangy bittersweet flavor, tangy green apple. citrus notes, like orange-infused dark chocolate. For those who enjoy a vibrant espresso shot this one’s for you.
Espresso Workshop #44 Carga Larga – At FC, high % cacao with a twist of lemon juice, licorice root, burned sugars and dark berry accent note. FC+ are all about 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" roast tones: bittering cacao, carbonized bittersweetness, 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... pipe tobacco 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....
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If you were weren’t able to catch our Bullet and Quest Demo, don’t sweat it. We recorded the live stream and it’s available for you to watch anytime. Tom and Dan discussed these two high quality machines and went into detail about how they roast.
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