Posts Tagged ‘acidity’

El Salvador 2008 Cup of Excellence Finca Los Amates Lot#22

December 5, 2008 in cup of excellence | Comments (0)

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The smells from the grind to the cup are perfumy-florals that evoke dandelions, a brown sugar sweetness, cocoa-chocolate and a mix of spices: savory and sweet, including a “red-hots” candy artificial cinnamon tone.  The taste is high and bright, with a dominant citrus acidity similar to a tart plum.  Although the scale is definitely tipped toward the bright, this coffee is actually quite balanced between acidic and silky, although it happens in sequence rather than simultaneously.  The combination dusty cocoa and silky chocolate flavors follow quickly as the cup moves into a subtle, long finish.  This is an exceptionally smooth cup.


El Salvador 2008 Cup of Excellence Finca La Laguna Lot#7

in coffee club,cup of excellence | Comments (0)

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On grinding and brewing, the aromatics are floral and of baking spices.  In the cup, this is a big coffee with a lot of flavor.  The complex, winey acidity is perfectly balanced with exceptional structure and body.  The thick and creamy mouthfeel carries the berry/fruit acidity straight through the cup.  And as it cools, subtle hints of tart raspberries or pomegranate are drawn out. This is a supremely elegant and sophisticated combination of flavors with a nice dark tone running through the middle. The finish is like a slow trip down a long, winding road.  Fabulous.


Organic Honduras Marcala

November 29, 2008 in tasting notes | Comments (0)

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Snickers?  Lemonade?  You’ve got to be kidding!  The consensus here is milk chocolate with caramel and nuts mixed with a watery, citrus acidity.  Other layers include apples and a powdery cocoa experience.  We are thrilled to be able to offer this organically grown, artisanal  bean from one of our favorite importers.


Kenya AA Nyeri Kiamaina Estate

November 27, 2008 in tasting notes | Comments (0)

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Sometimes the first sip of a new coffee makes us giddy. The complexity in this bean is astounding. The tasting notes read like a Sauterne or a top notch Washington Riesling. Apricots and peaches abound. Smells like wild strawberries had a fling with the raspberry bush and that combo is what emerges on first sip. There is a lot of acidity but not in a sour or tart way — very crisp. The finish is extremely long and fruity. Extremely limited quantity.


December 2008 Peregrinations: Colombia Huila Las Piedras de San Augustin

November 25, 2008 in coffee club | Comments (0)

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What hits the nose first when one opens the bag is a gentle sweetness. The second whiff draws in subtle citrus notes, fruit salad, and a meaty-nut. After brewing, it is a coffee fragrance with hints of sweet chocolate. The taste is, in a word, balanced. There is a harmonious triptych of coffee, chocolate and nuts that have been painted with a brush dipped in fruit juice. Smooth and super-balanced, with low acidity and a pleasing sweet fruity finish, this bean accommodates a broad palate.