It is that time of year, when the supply of Central American coffees is very low and it will be a number of weeks before Refers to fresh shipments of green coffee within the first month or two of the earliest arrivals ... not quite the same as Current Crop, which means the most recent harvest. As a stable dried Centrals arrive. Some of this is due to coffees fading, but it is also largely due to supply and demand. We are very fortunate that we sold out of most of our C.A. coffees from this past year, with a few things here and there that needed to be pulled due to developing age notes; as we’ve stated before, even with sound packaging and care a coffee can’t last forever. We did see a number of coffees that were aided by vacuum and A multi-layer plastic bag with a gas barrier. The bags have been shown to extend the flavor life of the coffee significantly over storage in jute or burlap bags.: A multi-layer plastic bag with a packaging, still with 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 desirable quality, and the green bean has, A 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. A bright coffee has more high, acidic, and delicate Floral 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 smells” which, admittedly, isn’t the most helpful. notes well past 9 months off harvest. But now we are looking at a bit of a wait before new C.A.’s arrive, mid to late April at the earliest.
Fear not, we do have some new non-Central American coffees for you on this very day! After some time, we have a Natural Dry Processed 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 coffee in stock, and a stellar A term that designates not only a small volume of coffee, but a lot produced separately, discreetly picked or processed to have special character. Read the full definition!: Micro-Lot is a term ripe and ready offering from Colombian coffee is highly marketed and widely available in the US. They have been largely successful at equating the name Colombian Coffee with "Good" Coffee. This is half-true. Colombian can be very balanced, with good. Also, if you look at the top of the List of Coffees page you will see a “click here” link to the blends offering page where you will find a superb new Decaf offering:
Sweet Maria’s El Papuma SWP means Swiss Water Process is a patented water filtration decaf method, not a chemical solvent method. The plant is in Vancouver, Canada. Decaf
“The cup has a clear sweetness from light to dark roast levels. 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 and melon fruit hints come through in the lighter roast, with a dark 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 note at Full City. I notice that the sweetness and brightness give this coffee a palate-refreshing effect. The cup has a rather bracing brightness at the lightest roasts (City) but more integrated high notes at City+ roast is an ideal roast level that occurs roughly between 425 and 435 degrees Fahrenheit in many coffee roasters with a responsive bean probe where First Crack starts in the 395 to 405 degree. The How 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 tactile sensation in the mouth used in has a syrupy quality but the 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 is not super thick.”
Treat your Decaf drinking customers right, they deserve a great cup of coffee too.
The other new offerings today:
Ethiopia 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 with the green bean inside. Later it Limu -Nigusie Lemma
“The In the cupping procedure for tasting and scoring coffee, this is the smell of the dry, ground coffee before hot water is added. The term fragrance is used since it is normally applied to things explodes with fruit …fill-the-room kind of fruit aromatics. Peach and plum are the dominant fruit notes, with mango as well. It’s flamboyantly sweet, a heady, slightly A taste term to describe a wine-like flavor with a similar perceived acidity and fruit, and some level of acetic acid. It is found most commonly in East African specialty coffees as well as in and somewhat A general characterization of pleasantly "natural" flavors, less sophisticated and less refined, but appealing. : What is Rustic? This is a general term we came up with... Dried Apricots from Sun Maid at the supermarket, sweetness, raw 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, and even a suggestion of beef broth. The break is very sweet, 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 with plum and dry berry, as well as Anise seed is highly aromatic and has a flavor similar to fennel and licorice, used to flavor various foods and liquors: Anise is a flowering plant in the family Apiaceae native to the eastern Mediterranean, toasted coconut and cocoa powder roast tones. City+ roast is my favorite: The cup is peaches, right off the bat, canned peaches in syrup.”
Colombia Los Galpones -Manuel Santacruz Microlot
“This coffee is sweet! The dry fragrance has peach hints, and A refined sugar, that has a no rustic sweetness. This was called "refined sugar" but has been rebranded as "cane sugar" thanks perhaps to C and H brand. Previously though, cane sugar referred to a sweetness, with concord grape juice appearing in the darker roasts. The In cupping, wet aroma refers to the smell of wet coffee grinds, after hot water is added. It can involve smelling the "crust" (floating coffee grounds) on the coffee, as well as "breaking the crust", reveals some balanced spices and a cake-like sweetness … very nice. I roasted samples in a wide range, and really enjoyed the cup from my light City roast is what we define as the earliest palatable stage that the roast process can be stopped and result in good quality coffee. City roast occurs roughly between 415 and 425 degrees Fahrenheit in to darker Roasted Coffee Pictorial Guide. “>Full City+; it’s a versatile coffee that can take a wide range of roasts.”
Moonrise over El Papuma, a place that does not actually exist.