About Our Coffee
 Coffee can be as interesting as you want to make it. As for my style, I don’t drink coffee in terms of the nuances and overtones (i.e. hints of plum, citrus overtones, nutty finish). I have two categories for coffee: “Like” and “Don’t Like.” I like a lot of body. I lean toward high acidity. Depending on my mood, I may want character in the cup or I may just want to be left alone that day. What I like is my call. Just like you. Have fun. Here are the definitions of the basic coffee attributes: Acidity, Body, Character. Each coffee is cupped by our importers before purchase. The coffees are then scored on a 10 scale. Acidity (Brightness, Liveliness): Acidity is the taste of sharp high notes in the coffee caused by a set of Chlorogenic Acids, sensed mostly in the front of the mouth and tongue. (It is a good quality; NOT related to bitterness in coffee, and NOT directly responsible for upset stomach!). Body (Movement): Often called Mouthfeel, body is sense of weight and thickness of the brew, caused by the percentage of soluble solids in the cup including all organic compounds that is extracted from coffee in brewing and ends up in the cup. (You can see how brewing method and amount of ground coffee used influences this greatly). Character (Flavor, Depth): This is the overall impression in the mouth, including the above ratings as well as tastes that come from the roast. There are 4 primary tastes groupings (Sour, Sweet ,Salty, Bitter) and many secondary tastes. |
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