(12/15/10)
Huzzah! The 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... ...more La Maravilla SWT Decaf is back. SWT because it is supra sweet, but yes it is an SWPSWP means Swiss Water Process is a patented water filtration decaf method, not a chemical solvent method. The plant is in Vancouver, Canada. ...more decaf actually. I thought that was sort of clever. Anyways, it’s a hoot of a decaf coffee.
Guatemala La Maravilla SWP Decaf
http://www.coffeeshrub.com/shrub/coffee/guatemala-la-maravilla-swp-decaf
“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... ...more 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... ...more notes and 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... ...more raisins are the best analogies. The cup has a very nice balanced brightnessA 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.... ...more, with orangeOrange 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 notes in the lighter roast levels, and a dry effect in 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... ...more. There is a nut-toned roast tasteThe set of flavors that result from the degree-of-roast.: Roast Taste is a term we started to distinguish it from "Origin Flavor". We use the "roast taste" term... ...more, almond-like, and praline as it passes into the 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... ...more. And it has a caramel-maple 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... ...more throughout, from lighter roast levels to Full City. In fact I can’t think of a decaf that has such a nice, rounded sweetness in the cup. The 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... ...more is medium-to-light, which suits the lively nature of this cup well, but at FC or Roasted Coffee Pictorial Guide. “>FC+ roast levels has a very nice creamyCreamy is a mouthfeel description indicating thickness and soft, rounded texture. See also buttery. ...more mouthfeelHow 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... ...more.”
It’s a Christmas miracle!