There’s no realization more unpleasant than the one that hits you when your alarm goes off, and you know you have to get out of your warm, cozy bed.
Light roasted coffee has more caffeine than dark roasts, so we use our most popular blend and throttle back the roaster. As a result, you get more caffeine in your cup, and each sip will make you feel more alert, focused, happy, and energetic – we promise (fingers crossed).
|Tasting Notes:||Honey, Sweet, Clean, Peanut|
French press (coarse grind)
Auto Drip (medium grind)
Pour Over (medium-fine grind)
|Country:||Costa Rica, Guatemala, and Sumatra|
|Cultivar:||Caturra, Bourbon, Typica, Catuaí, Giling Basah|
Agtron numbers are precise, industry standard representations of the degree of roast.
The lower the number, the darker the roast.
Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.
The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffee's body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.
Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.