If you were to describe what your favorite kind of coffee tastes like, how would you describe it? What descriptors would you use to explain it to someone?
Would you use words like FRUITY? Like blueberries or ripe cherries? NUTTY? Like peanuts or pecans? CHOCOLATE? Like dark or milk chocolate? Coffee is wonderfully complex. There are innumerable kinds of flavors in each type of bean. That’s the fun with single-origin coffees. Each one has a unique flavor profile. That’s why we’re excited to share with you two of our new coffee offerings for this fall.
NICARAGUA LA BASTILLA YEAST FERMENTATION
Flavor-wise, this has hints of raspberry, green apple, and cinnamon. It has a medium body, which describes how it feels in your mouth. Think of the difference between what whole milk vs. skim milk feels like in your mouth. That is mouthfeel. The body. This Nicaraguan has a medium body, so it’s right in the middle. Along with that, it is a bright coffee in terms of acidity. It sparkles in your mouth.
UGANDA RWENZORI BUGOYE WASHED
This Ugandan coffee is an excellent counter-balance to the Nicaraguan. The flavors are like dark chocolate, papaya, plum, or clove. The body or mouthfeel is heavier. It has a medium acidity, so it’s not as bright and sparkly in your mouth. Both coffees are light-roasted and are available in 10oz and 2lb bags.
These are both fun coffees, and we trust you will enjoy them. Sam, our roaster, has them dialed in.
