Peru Organic Lot #20 Vicente Palero Roque a very small lot that is amazingly clean with almost Yirg-like raw sugar and brilliant acidityAcidity 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.
Kenya Nyeri Kagumo-ini AB is sweet and juicy with a ton of fruit flavors: red 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, ripe pink grapefruit, green grape, candied 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 peel and guavaIn coffee, the very aromatic tropical fruit note of Guava. (Guayaba in Spanish) ...more.
Espresso Workshop #27 – Los Tumulos has complexThe 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 stone fruits from apricot to peach, intense 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, syrupy 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 and fig butter.
