Our staff takes turns sharing their favorite coffees from our current offerings list
Hello. I’m Byron, Sweet Maria’s marketing manager. I tend to our social media accounts, put together emailers, shoot photos and help out with behind-the-scenes website adjustments. I’ve been with Sweet Maria’s since 2010 and since then have developed a deep appreciation for how coffee can have such a universe of flavors.
Fun fact: I have a coffee plant (I can’t call it a shrub) grown from a seed that Tom brought back from 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, More a few years ago. It’s been through a lot and looks like it’s dying in the photo. Sad, huh? I’m probably the worst plant dad and am totally undeserving of it’s companionship, but I’m working on it and my plant is actually healthier than it was a while ago. Two summers ago, it was down to one leaf and since then has fought hard to recover. It’s resilience and ability to fight back against my negligence has inspired me to take better care of it.
I love exciting, bright, bracing coffees. I’ll always order them at a cafe if I have a choice but when it comes to daily drinking, I prefer to roast/drink coffees with A general primary-to-secondary post gustatory flavor characterization, often called "rich" or alternately "smooth" Coffee that has been hanging out in the warehouse, but not really helping out with the work, just relaxing over in the More, 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 More, 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 More 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, More notes that could be considered boring or basic in comparison to our more attention grabbing offerings.
I roasted all of my picks with a very old A popular electric drum roaster designed for home use, with variable batch sizes (from 1/4 pound to 1 pound) and a smoke-reduction system. It has been modified and upgraded in refining the base model over the years. More modded with an upgrade panel, allowing me to use manual mode. All my selections were brewed with an even older A portable coffee brewer that makes a unique dense brew, somewhat similar to an Americano.: The Aeropress looks like a giant syringe: coffee grounds are in the bottom, and when you depress the syringe it More and sipped from a mug that’s probably older than the Aeropress. By the way, if you want all these coffee in a convenient bundle, order our Staff Picks Sample Set.
This Brazil 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 sang, "they grow an awful lot of More is mellow and will be great for folks searching for a blend base or a coffee without the drama of too many top notes. I tasted hazelnut, walnut and pecan along with graham cracker and dusty cocoa powder notes in the 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 More.
I screwed up and roasted this one darker than what I was shooting for and it still came out really good. I ended up with toasty, Burnt flavors in coffee are the result of over-roasting, fast roasting, or roasting in a high-heat environment. This often occurs when the initial roaster temperature when the green coffee is introduced is too high. Usually, More sugar and chocolate notes. There were hints of caramel 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 More and cooked fruit in there too.
This is a good coffee to roast for your “I just want it to taste like coffee” friends. It has a nice chocolate breakfast cereal flavor along with 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 More. Stay with me here but you know when the edges of a cinnamon roll’s filling get toasted and crispy? Well I’m pretty sure I tasted that flavor too.
This 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 More reminded me of those dark chocolate bars with fruit flavors that I hated as a kid but have grown to like as an adult. Look out for serious high percent dark chocolate notes complete with the high percent bitterness. It has a medium 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 More, some OJ 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 More and smells like Either a flavor in the coffee, or referring to the fruit of the coffee tree, which somewhat resembles a red cherry.: Either a flavor in the coffee, or referring to the fruit of the coffee More cola.