MikeW wrote:If that "coffee taste" were missing, as I've experienced in an El Salvador coffee, you'd never know reading the description because it's not mentioned whether present or not.
Other than that, everything's fine. Don't change a thing.
It is kind of ironic that here we are using other foods to describe coffee while the rest of the world uses "coffee" to flavour their foods, like cookies, ice cream, etc.
I just equate "bold" as a generic term for a very assertive and upfront taste. Could be a good "bold" (like the Ethiopian DP I just had) or a bad "bold" (like most over roasted Starbucks coffees).
When I read a description like this from the recentt Ethiopian bean I just roasted (and love!):
"The Saris Abaya is a heavily fruited lot, with passion fruit, strawberry jam and fresh ginger in the dry fragrance. Light roasts have a Brazil nut and cocoa nib backdrop to these fruited scents, while darker levels turn to bittersweet chocolate. It's intense! The wet aroma follows suit with dried apricot and berry, sweet squash, mulling spice, raspberry tea, and fruited dark chocolate (a la Scharffen Berger). The cup is very bold and potent, a blend of fruit and spice, with healthy doses of chocolate. Light roasts have peach tea notes, strawberry, tropical fruit juice, and a backdrop of Brazil nut and cocoa nibs. With more development, the coffee has an intense and tangy semi-sweet chocolate roast tone, with creamy mouthfeel. It works at a wide range of roasts, producing multiple layers of flavor all along the roast spectrum. We had roasts that tasted like Neapolitan Ice Cream, with strawberry chocolate and vanilla merging together. Dark roasts alternated between chocolate truffle and German chocolate cake, with the body of coconut water. We could go on; there are a lot of flavors to discover in this coffee."
I have to wonder, does Tom actually eat and drink enough of these foods to have that kind of specific attributions to the flavour? I mean, I couldn't tell you the difference between a "cocoa nib" and dark chocolate to save my life. And to differentiate between chocolate truffle (whose truffle? Neuhaus or Godiva?) and German chocolate? Wow. He must eat a lot of chocolate regularly to be able to refine chocolate tastes like that. "Sweet squash"? Who eats a lot of "sweet squash"? or enough to know what that even means?
But as Mike says "Other than that, everything's fine. Don't change a thing." If Tom hadn't gone into all those crazy descriptive terms I am not sure just saying "intense" and "a lot of flavours to discover in this coffee" would have been enough to convince me that this coffee has a lot to offer and is somewhat atypical from usual Ethiopians or coffee in general. The aroma alone at every step—green, during roast, after roast, and brewing—makes the coffee worth while. How does one adequately describe that without being eccentric in the description?