We ran out of the Orange BourbonA variant of Bourbon that ripens to an orange color. While the cup quality is on par with Red Bourbon (and no discernable cup quality differences from the... ...more, but the sister lot El Salvador Yellow Bourbon Cultivar is now here. BourbonA coffee cultivar; a cross between Typica and Bourbon, originally grown in Brazil: Mundo Novo is a commercial coffee cultivar; a natural hybrid between "Sumatra" and Red Bourbon,... ...more coffee is a classic 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, named for the island of Bourbon (now called Reunion) where it was originally cultivated. When we call it classic, we mean not just the fact that it is a lower-yield, heirloom plant, and that it has a very dense seed that roasts well, but also the cup character. Bourbon (pronounced Bore-Bone), especially those from El SalvadorEl Salvador coffee had an undeservingly poor reputation for years, marred mostly by the inability to deliver coffee of high quality in an unstable political climate. Unfortunately, agriculture... ...more, are neo-typical Central American coffees. They are bright, aromatic, balanced, semisweet or 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, chocolatey and have a 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. Most of this cultivar have fruit that ripen to a red color, hence Red Bourbon, Orange
Orange 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 Bourbon (rare), and then there is Yellow BourbonYellow Bourbon is a subtype that has fruit which ripens to a yellow color, found mainly in Brazil where it was first grown. Bourbon coffees are named for... ...more too. Yellow Bourbon tends to be more fragile on the tree and in harvest, so in many areas (with BrazilBrazil 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... ...more as an exception) you do not see much Yellow Bourbon. We have special Yellow Bourbon from 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 (Finca
Spanish 101: Finca is the Spanish word for farm. Sometimes the term Hacienda is used to imply an Estate, which would mean the farm has its own wet-mill.... ...more Retana in Antigua) and then there is this lot of El Salvador. It is from a farm I visited last year called El Molino de Santa Rita. The cup has a toasty 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 in the fragrance, and the wet aroma
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... ...more has clean 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 notes, with a touch of lemon
Lemon 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 in the lighter roasts. The cup flavors are bright and crispUsually used as a modifying flavor term, such as "crisp acidity" : Crisp can have several meanings, since it modifies other flavor terms. Crisp acidity might mean bracing,... ...more at City to 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, and have honeydew melon hints at Full City roastA coffee that has been roasted to the brink of second crack.: A coffee that has been roasted to the brink of second crack. The internal bean temperature... ...more. I like the complexity that emerges at FC roast where bittersweet notes mingle with refined, sweet fruit, and extend well 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. Toasty sweetness is present from the start to 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 in the aromatics and cup here. It has a great balanceSuggests a harmony and proportion of qualities, and implies mildness since no one quality dominates.: Balance is both an obvious and slippery taste term. It implies a harmony... ...more overall, making it a quintessential classic Central American flavor profileFlavor Profile implies a graphical impression of a particular coffee, whether it be an artistic portrait or data graph of the perception of flavor compounds. In the case... ...more.
We also have new cropRefers 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... ...more Indonsesia FloresFlores is an Indonesian island, and as a coffee bears more resemblance to the coffees of Timor-Leste, New Guinea and Java than to the wet-hulled coffees of Sumatra... ...more – Bajawa Highlands, which is an interesting full-bodied cup much like our new lot of BaliCoffee from the Indonesian island of Bali was formerly sold mainly to the Japanese market. Perhaps it is the changing face of world economics that finds the first... ...more arabicaArabica refers to Coffea Arabica, the taxonomic species name of the genus responsible for around 75% of the worlds commercial coffee crop.: Arabica refers to Coffea Arabica, the... ...more. Flores is a small island (360 km from tip to tip) in the Indonesian archipelago around 200 nautical miles East of Bali. Flores was known as Pulau Nipa (Snake Island) before the Portuguese arrived and they renamed it Flores (Flower Island). A very long thin Mountainous land with incredibly diverse terrain, and numerous active and inactive volcanic peaks. The Bajawa Highlands are one of the most traditional areas of Flores. Bajawa is a small town nestled in the hills and is the centre for the Ngada people of this high, fertile plateau. The coffee is grown between 1150 and 1400 meters, which is actually quite respectable altitude for Indonesian coffeeIndonesian coffee is known for its unique earthy, potent flavors. Some like it, some hate it, but it's certainly distinctive. Much of the coffee in Indonesia is processed... ...more farming. This is not the first time I have cupped coffee from Flores, but it is the first time I found it so (appropriately) floral
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... ...more, clean in the cup, and pleasantly akin to a good TimorTimor-Leste (East Timor) is a tiny island between Australia and Sulawesi, annexed by Indonesia and liberated in a referendum several years ago. Small scale coffee farming was jump-started... ...more or Papua New GuineaPapua New Guinea (PNG) occupies the eastern half of the island it shares with the Indonesian province of Irian Jaya, part of Indonesia. The two primary areas for... ...more wet-processed coffee. It’s not easy to get smallholder farms in remote areas to process coffee carefully; the results from these hinterland growing regions usually reflect this. But here we can really taste the character of the area without defectIn coffee, a defect refers to specific preparation problems with the green coffee, or a flavor problem found in the cupping process. Bad seeds in the green coffee... ...more. The dry fragrance
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... ...more is mildly floral and has a foresty
A flavor found in rustic Indonesia coffees, wet-hulled types from Sulawesi and Sumatra in particular, reminiscent of a walk in the woods.: A flavor found in rustic Indonesia... ...more note to it, suggesting it’s Indonesian originIn 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... ...more. There are pleasant fresh woodyGenerally a taste defect from age; old green coffee, perhaps yellowing in color. This is due to the drying out of the coffee over time, and as the... ...more notes wet aroma
Aroma refers to sensations perceived by the olfactory bulb and conveyed to the brain; whether through the nose or "retro-nasally": The aromatics of a coffee greatly influence its... ...more, and that comes through in the cup, but more like a good East Timor than like a funky, 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 There’s a huge difference between the City to City+ roasts here (nutty
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... ...more, drying mouthfeel, sweet, almost floral, bittersweet finish) and the FC roasts. FC and darker are exponentially more “Indonesian” in character, big 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, chocolate
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... ...more, pungency, bittersweetness. And it makes great SO espressoShort for Single Origin espresso, meaning using one origin specific coffee to make espresso, as opposed to using a blended coffee. ...more too. The body seemed light after 24 hours rest but was much heavier after an additional 24. Both in the body and aftertaste, this coffee has a syrupy sweetness. It is not overly 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, which is why Timor and Java
There are several types of Abyssinia, but they are not from Ethiopia but rather Indonesia. Abyssinia 3 = AB3. PJS Cramer, a Dutch plant researcher, introduced this variety in 1928,... ...more come to mind … but much more balanced than the later with a good range from bass to treble in the cup. �
