This coffee usually served hot was made on Fretta instead to hopefully inhance the Mellon notes.
The aroma of this coffee is of Crenshaw Mellon, dried tangerine, cocoa powder, seapote, light notes of blueberry, apple banana, and toasted coriander
The body is very mellow and smooth with a tuck back note like of syrup and is juicy
The acidity is medium - high with a oolonag tea like consultancy and a sharp floral note complexity that lingers with a effervescent mellon finish
The flavor of the coffee are of yellow watermelon, pomegranate molasses, toasted coriander, lemon crass, pickled ginger, cashew, yellow raspberry, grilled Meyer lemon, apple banana, crem brûlée, coconut husk, Palm pollen and cocoa nib