Hailing from the world's largest coffee producing country, the dried in the fruit Natural Process lot, from the central high plains region, boasts an equally large body and sweetness. Enjoy fudge, vanilla, and walnut aromatics alongside a cherry acidity and a very creamy body. A nutty finish calls you back to the cup.
ROAST LEVEL - This indicates the roast level, or degree to which the coffee is roasted, using visual and other sensory cues in conjunction with technical ones such as temperature and time.
SWEETNESS - This is an overall index of sweetness, since there are several kinds of sweetness that show up in every cup.
ACIDITY - This is the brightness, or lightness found usually in the finish of a coffee. This can be a tart sensation on the tip of your tongue. It is a highly desirable flavor characteristic. Usually the acidity is best evaluated once the coffee has cooled slightly to a warm/lukewarm temperature.
BODY - This is a particular heaviness on the palate, or mouth-feel. Not unlike the lasting sensation of a stout beer, as compared to an Ale. Some common terms used to describe body include rich, creamy, full, thin, watery, light, heavy, and syrupy.