South American Specialty Coffee

Cupping Notes: This specialty coffee includes flavors of chocolate, almond nut, and some honey sweetness like caramel. Medium roasts have that base sweetness, butter caramel, and a molasses sugar. The chocolate flavors come out in dark roasts and still hold the molasses sweetness. This coffee is excellent as a single origin espresso! Fragrances while brewing can include raw sugars, barley, lemon basil, apricot, cinnamon, and toffee. 

Cupping Notes: Light roasts include an earl gray tea kind of taste. Medium and Dark roasts include more of a dark chocolate taste, with fruited overtones of orange, dates, apples, and cinnamon. This coffee is certainly a daily drinker at the medium and dark roasts levels with a moderate body and sweetness. Dark roasts dumb down the fruit flavors a bit and offer more chocolate flavors. Fragrances that can be found during brewing include a spiced sweetness, cloves, brown sugar, apples, and cinnamon. 

Cupping Notes: This specialty coffee can be enjoyed at all roast levels. Light roasts offer a mild fruit base, baked apple, pear butter, and citrus skins. Medium roasts strengthen the fruit base along with a lush bittersweetness. Dark roasts bring about golden dates and dark chocolate truffles. Fragrances while brewing include a caramel roast note with hints of sweetness, raw sugar, apples, and pears. This coffee is very good as a single origin espresso!

Cupping Notes: This specialty coffee has top notch sweetness and is competition worthy. The cup sweetness has hints of semi-refined sugars, light caramel, and aromatic panela. Light roasts are the ideal roast and can include flavors of white grape, bartlett pear, cinnamon apple, with tea like floral accents. Medium roasts also excel. Dark roasts are not recommended for this coffee type. Fragrances while brewing include a very attractive floral rose note along with a fruited sweetness, dried mango, pear, grape, and refined raw sugars. 

Cupping Notes: This specialty coffee has been grown by a women's coffee alliance group in Peru. It's a fabolous specialty coffee grown with a women's touch and the results show. It's a fairly sweet and acidic coffee. Cacao powder and honey come to mind when cupping. Light to medium roasts bring about flavors of raisins with a cinnamon apple like finish. Dark roasts accentuate a bittersweet chocolate, plum, and orange finish. This coffee is very good as a single origin espresso!

Cupping Notes: This organic specialty coffee has moderate sweetness with accents of dried peach, apples, and caramel along with a perfect touch of acidity. Light and medium roasts bring along the core of these flavors. Roasting this coffee to a dark roast, gives it a cacao/chocolate touch & dominant bittersweetness, accompanied by dark fruit, raisin, and spice. This coffee is excellent as an espresso and dark roast. Fragrances while brewing include red fruit hints and a butterscotch sweetness that has elements of brown sugar.