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Pronunciation: 'ko-fE, 'kä-
Usage: often attributive
Etymology: Italian & Turkish; Italian caffè, from Turkish kahve, from Arabic qahwa. 1 a : a beverage made by percolation, infusion, or decoction from the roasted and ground seeds of a coffee plant b : any of several Old World tropical plants (genus Coffea and especially C. arabica and C. canephora) of the madder family that are widely cultivated in warm regions for their seeds from which coffee is prepared c : coffee seeds especially roasted and often ground.
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consider these facts when purchasing coffee.
changes the character and color of beans. The terms
below are used world-wide to designate the roast color of coffees.
The bean is not fully developed; the
color is cinnamon, the flavor thin.
Between French and Full City and
often is a blend of the two. It
has just a hint of oil on the surface.
Sometimes called American Roast, it
is most widely used in this country. More commercially used by name brands; generally yields a flat, bland taste.
Oiliness is quite apparent on the
surface; color is burnt umber, like
semi-sweet chocolate. Flavor is very different from light roast; it hints of Espresso, but remains smooth.
A slightly longer roast; color is dark
brown with no oil on the surface, produces
deeper, rich beverage.
This is the heaviest and darkest roast; The surface is oily and shiny, the
flavor is Italian in character.
We have selected the following coffees as being representative
of the highest quality from various coffee growing regions of the world.
From the Island of Sulawesi, Indonesia
comes one of the world's most
famous coffees. It is mellow, with
medium acidity, full-bodied and
strong but velvet smooth.
The choice of connoisseurs. This
coffee has full-bodied richness &
an acidity that is pleasantly tart.
Reserva del Patron is the best from
Colombia. Processed to the higher
European standards, it is smooth,
medium acidity, full bodied and
with excellent flavor and aroma
Coffees grown on the slopes of
Mauna Loa in the Kona district of
Hawaii are full-bodied, medium
acidity and very aromatic.
(Watch out for substitutes)
|Costa Rican - La Minita
Perhaps the best from Costa Rica,
considered a World Class coffee.
Processed to European specifications,
it is well-balanced with medium-
high acidity and body.
The finest are called altura, meaning high-grown. Mild, mellow and full-bodied with medium acidity & good aroma.
One of the finest of all Ethiopian
coffees. High acidity and medium-
high body produces a rather
intense but pleasant taste.
Mocha was, until over 100 years ago, a small port on the Red Sea. Coffees grown on the hillsides surrounding the town became known as Mochas. They are very heavy-bodied with medium acidity,
very aromatic, with a winey flavor.
Considered to be a perfectly
balanced coffee: heavy-bodied &
high acidity, with a rich aroma.
|New Guinea, Papua
Early plantings in the 1920's came
from Jamaican Blue Mt. seeds.
Medium body & mild acidity make
for a pleasant, rich cup of coffee.
|Jamaican Blue Mountain
Coffee from the Wallenford Estate,
considered to be the world's finest.
Rich flavor & aroma, full-bodied,
with moderate acidity.
(Beware of imitations.)
Probably the most full-bodied coffee
in the world; one can feel the richness
settling in the back of the mouth.
Flavor is smooth & full.
Coffee from this Indonesian island is so world that "Java" is a synonym for coffee. Slightly smoky, full-bodied & medium acidity.
From the slopes of Kilimanjaro comes one of the finest coffees that Africa produces. Low acidity, medium-bodied, with a rich flavor - a smooth taste.
upon availability & quality, most of the coffees
listed above will
be roasted & sold in our shop.
Sudbury Coffee Works
15 Union Avenue
Sudbury, MA - 01776
PHONE: 978.440.9752 FAX: 978.440.8874
PHONE OR FAX TO ORDER
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Monday - Friday: 6 AM - 5 PM . Saturday: 6:30 AM - 4 PM
- The beans from Heaven!" ... Source