Sept. 25, 2015
IndiaS-795 is a variety based on the " S-Line" coffees of India, and stands for Selection 795, It has a very fine cup, one of the best in... ...more Tree-Dried -Mallali EstateA "coffee estate" is used to imply a farm that has its own processing facility, a wet-mill. In Spanish this is called an Hacienda. A Finca (farm) does... ...more Amrita
This coffee has a fruitedIn 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... ...more 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 with an earthyEarthy is a flavor term with some ambivalence, used positively in some cases, negatively in others.: Sumatra coffees can have a positive earthy flavor, sometimes described as "wet... ...more undertone. There’s a grain-sweetness flavor that comes through in the cup, toasted barley and even a bit of honey-wheat bread. This cup cools well, with fruit flavors you might expect from naturally-processed coffees: strawberry, wine grapes, and hibiscus tea, offset earth-toned and grain-like sweetness. Definitely one of the more 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 Indian coffees we tasted.
SumatraIndonesians 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... ...more OrganicGrown without the use of artificial fertilizers, herbicides, etc.: Organic coffee has been grown according to organic farming techniques, typically without the use of artificial fertilizers. Some farms... ...more Buah-Buahan
This coffee is really sweet, with burned 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 to cane sugarA 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.... ...more and a lychee jelly-like smell. The cup has a layers of fruit – aspects of both fresh and dried – and earth tones you might expect from MandhelingA 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... ...more coffee. City+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... ...more roasts are sweet and bodied, and with pulpyCan refer to fruited flavor or sometimes mouthfeel. In terms of flavor, which is how we normally use it, pulpy fruit, it tends toward the rustic side of... ...more fruit juice flavors, caramel and butterscotch and spiced cider. Darker roasts show elements of red fruit punch, tropical characteristics flourishing, along with a woodsy attribute. 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 carries bittersweetBittersweet is from the language of chocolate, and describes the co-presence of positive bittering compounds balanced by sweetness. It is directly related to caramelization, but has inputs from... ...more cocoa and earth tones long 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. This will make an interesting, rustic-tinged single-origin espressoA small coffee beverage, about 20 ml, prepared on an espresso machine where pressurized hot water extracted through compressed coffee.: In its most stripped-down, basic form, this is... ...more.
NicaraguaNicaraguan coffees from the Segovia, Jinotega, Ocotal and Matagalpa regions are nice balanced cups. They often possess interesting cup character along with body and balance, outperforming many other... ...more Ocotal -Java CultivarCultivar is a term used interchangeably with Varietal in the coffee trade to indicate plant material, although there are distinctions.: The naming of a cultivar should conform to... ...more
A nice sweet cup, with slightly rusticA 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... ...more cane sugar appeal and refined fruit flavors. We even noticed notes of Fruit Loops cereal. The cooling coffee shows black, English Breakfast and Darjeeling tea flavors and plain old Lipton with lemonLemon notes, as well as other related citrusy flavors or acidities, are prized in coffee. These usually express themselves as a bright accent in the cup, or aromatic... ...more. Subtle flavors of golden raisin, black currant, and a lemon-lime ‘tang’ show too, along with a unique jasmineA very positive and intensely floral quality in coffee, usually with a strong aromatic component, reminiscent of jasmine flower or tea. There are many forms of jasmine; the... ...more hint. 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 is also tea-likeA term used to describe coffees with light, tannic, slighly astringent mouthfeel and tea aromatics. We find it in some Rwandan flavor profiles, among others. ...more, mild and tannicHaving the bitterness or astringency of Tannins. Tannins are plant polyphenols found across the flora kingdom. The term Tannins refers to the use of wood tannins from oak... ...more, but a bit mouth-cleansing, an aspect that holds on well into the aftertaste.
