Here’s the emailer that we sent on 4/17. If you want to subscribe, sign up on the bottom of our homepage.
|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,... ...more Tarrazu Don Mayo In Kenya, a "Factory" is actually a coffee wet mill (called a washing station in other parts of Africa) where the fresh cherry is brought for wet-processing. It... ...more – Middle roasts show brown rice syrup and black strap molasses, hints of golden raisin and walnut, and 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... ...more has an 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... ...more oil quality. At Full City 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... ...more and sugar flavors are harmonious. 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... ...more.
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... ...more Kainantu Sero – An all around sweet, clean PNG. Syrupy sweet, bubblegum accent, Botan rice candy, orange marmalade 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... ...more, and mild, black 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. ...more acidity. Wild espresso.
A 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 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... ...more Ngororero Station – This Rwanda delivers a berry-toned cup; mixed berry jam, strawberry, dried slab apricot, merlot wine, and berry-like acidity. Big chocolate roast tones at the darker end of the roast spectrum.
Rwanda Kivu Kageyo – Equal parts raw 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... ...more and 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" ...more baking spice notes, butter toffee sweetness giving way to clove and cinnamon top notes, candied 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... ...more peel and English Breakfast tea 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... ...more. Good for espresso.
Want to learn how to roast your own coffee? Sign up for our upcoming class and come down to our Oakland warehouse on April 26th. We are looking forward to showing you how quick, cheap and easy roasting can be…with an electric popcorn popper and a few things you probably already have. Email [email protected] to sign up.