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|New Crop Coffees: A Bounty of Fruit Flavor|
|October 26, 2009|
The fall harvest season here in northeastern Ohio coincides with the arrival of many of our new crop Central American coffees harvested last January to March. Following harvest, these coffees were defruited, dried, hulled, sorted, packaged, shipped to the port of New Orleans, and delivered to us. A coffee’s chain of custody is exhaustive, yet every step along the way is necessary to preserve the vibrancy and spectacular flavors that coffee farmers had labored to achieve.
Much like the bounty of fresh fruit offered at local orchards and roadside stands during this time of the year, we detect suggestions of apple peel in the new crop Costa Rica Tarrazu we roasted this morning, a hint of Concord grade in our harvest-fresh Guatemala Antigua, and dense fruit notes in the Nicaragua Jinotega. These flavor profiles are characteristic of superb Central Americans and reflect a coffee’s primary flavor influence. As the seed of a coffee cherry, the arabica coffee bean absorbs most of its distinctive taste qualities from its sweet tropical fruit.
|TAGS: COSTA RICA TARRAZU, GUATEMALA ANTIGUA|
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