CREMA: a flavorful, aromatic, reddish-brown froth that rests on top of a shot of espresso. It is formed when air bubbles combine with fine-ground coffee's soluble oils. It helps give espresso a fuller flavor and longer aftertaste than drip coffee.

 

GREEN BEANS: What we call the un-roasted mature or immature coffee beans. These have been processed by wet or dry methods to remove the outer pulp and mucilage and have an intact wax layer on the outer surface. When immature, they have a green tint.

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NOTE: Coffee tasting "notes" are quick guides to the aromas and tastes you will find while brewing and sipping those coffees.

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