The following cupping notes are relative to light to medium roast profiles.
As the roast profile temperature increases resulting in a medium to medium/dark and even a French or Italian roasted coffee, the aforementioned notes will be eclipsed, resulting in a more bold and roasted flavor. The darker the roast, the more subtle the differences will be between single origin coffees.
Colombian Peaberry RAINFOREST ALLIANCE (South Central America)
Cupping Notes: These are very hard beans and roast well to all profiles. Full bodied, medium acidity with bright, floral notes and somewhat fruity, with hints of cocoa and cinnamon.
Costa Rican Decaf (South Central America)
Cupping Notes: Floral, citrus and soft fruit, with a hint of caramel and chocolate. Clean and rich – full bodied.
Kenya AA (African)
Cupping Notes: Great bright acidity and a full body. Sweet fruity notes like cranberry. Slightly peanutty, with hints of dark chocolate and caramel. Subtly floral.
Panama Boquete Don Vicente (South Central America)
Cupping Notes: Perfectly soft and balanced body. Medium to low acidity. Citrusy brightness, clean and sweet with caramel finish.
Papua New Guinea (Indonesian Fair Trade)
Cupping Notes: On the nose, sweet chocolate notes with fruity and smokey tones. In the cup, full bodied with nutty, chocolate and fruity sweetness. A crisp and clean finish. Organically grown.
Colombian Supremo (South Central America)
Cupping Notes: Hints of cocoa with soft cranberry – like acidity. Balanced, medium body. Refreshing finish reminiscent of cherries.
Ethiopian Yirgacheffe (African)
Cupping Notes: The Zero Defect Sorting, which takes three times longer than other coffees from the region, make for an enhancement of cup clarity and further intensification of this coffee’s aroma of black tea, peach sweetness, and grapefruit acidity.