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Picking Ripe Coffee Fruit in Ethiopia
FEATURED ARTICLE
Low-Acid Coffees - January 2012
By Kenneth Davids; Reviews by Kenneth Davids and Justin Johnson
True, acidity is a good thing in coffee. It provides the sweetly tart spark essential to lifting the sensory experience of a fine Arabica coffee from grainy, dull inertness to lively complexity. It signals the presence of certain organic acids with powerful anti-oxidant properties that have helped turn perception of coffee from a health threat to a health drink. Nevertheless, there are many who deeply love coffee – and caffeine – but whose digestive systems simply can’t handle a whole lot of...
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Kenya Nyeri Gichatha-ini (97 points) by Wood-Fire Roasted Coffee is one of many coffees recently reviewed by Coffee Review that did not appear in a Coffee Review article.
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The Coffee Review 2012 cupping calendar will be available online within the next couple weeks. Please write to us with suggestions for topics that you would like to see.
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New Review: Kenya Gethumbwini by Kuma Coffee (Seattle, WA) - 93 points. http://t.co/q5WGVtvP