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Sweet Maria’s Coffee -Columbus, Ohio
Ethiopian Harrar Horse
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: 8 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: 9 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: 8 Flavor: 9 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.: 8 Roast: Dark
In coffee talk, it refers to a coffee-producing region or country; such as, "I was just at origin." Of course "Origin" for most product we use is not a beautiful farm in a temperate climate,: Africa
Origin Detail: Harrar growing region, eastern 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.
Notes: Harrar is the most celebrated of many Ethiopia coffees processed by the dry method, meaning the beans or seeds are sun-dried inside the coffee fruit. The dried fruit husks are removed later by machine. This Harrar displays both the strengths (deep, sweet flavor, fruit tones, full body) and weaknesses (slight off-taste owing to fruit fermenting during drying) of many dry-processed coffees.
Blind assessment: Tremendous but balanced range and dimension. The acidity is full, deep, sweet, enveloped in the unifying matrix of the cup. Circumspect hints of fruit and flowers emerge in 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 and aftertaste. As the coffee cools the slightest hint of As an aroma or flavor in coffee, ferment is a defect taste, resulting from bad processing or other factors. Ferment is the sour, often vinegar-like, that results from several possible problems. It might be the reveals itself behind the rich aromatics of the cup.
Who should drink it: Lovers of the wild, deep, archetypal dry-processed coffees of Yemen 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, Yemen is on the Asian continent (on and the Horn of Africa.
Sweet Maria’s Coffee -Columbus, Ohio
Mocca Java Blend
Aroma: 7 Acidity: 8 Body: 7 Flavor: 9 Aftertaste: 7 Roast: Dark
Origin: Blended — Various
Origin Detail: Three origins, including USDA is (obviously) the United States Department of Agriculture. USDA also had coffee plant breeding programs in the past and one variety they distributed to Indonesia and was widely planted is called USDA (sounds like (Indonesians 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 and often more of the "character" that A trade name used for wet-hulled Sumatra coffees. It is an area and a culture group as well (spelled Mandailing often) but there is not as much coffee production in this area anymore, south of), Yemen (Raimi), and Ethiopia (Sidamo).
Notes: An interesting and provocative variation on the world’s oldest blend, Mocha-Java. Here the “Java” component is a traditionally processed Sumatra and the “Mocha” a combination of authentic Yemen Mocha and a dry-processed Ethiopia. Sweet Maria’s main business is operating a popular website catering to home roasters, but owner Tom Owen roasts for local customers three days a week.
Blind assessment: Refers 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, but not unpleasant. Bittersweet tangy roast flavors Sumatra tones wrap around the Ethiopian flowers and Yemen fruit. The deep, aromatic wood tones modulate to a 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, cherryish 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 in the finish. The pungency turned slightly flat as the cup cools, slightly shadowing an intriguing and dramatic cup.
Who should drink it: People who watch the X-Games on television; skydivers; people with studs in their tongues; admirers of Baudelaire.