KOS Coffee - Mojito Co-Ferment

Coffee Origin : Colombia, Hila

Coffee Species: Arabica

Coffee Varietal: Purple Caturra

Coffee Elevation:1773 MASL

Coffee Farm/ Producers: Rodrigo Sanchez

Coffee Roasting Date, Roaster : KOS Coffee -

Coffee Processing: Mojito Co-Ferment

---

The beans have the fragrance of elderberry syrup, mint, black lime, wheat germ, chervil, strawberry cotton candy, dragons blood, concord grape, pineapple, cane sugar, marshmallow, milk powder, orange blossom water, plumeria, and white peach

The grounds have the fragrance of black lime, coriander, mint, blood orange, cabernet grape, marionberry, pink pineapple, cotton candy, musk, malt, lilac, Crenshaw melon, pine nut oil, and rose hips

---

Aroma

The aroma is of blood orange, plumeria, finger limes, concord grape, pineapple mint, marshmallow, lilac, lemon verbena, chervil, strawberry, blueberry, peach blossom, black apricot jam, and gray sea salt

Body

This is a full bodied coffee that is tart with a thick coating that quickly laces away to a delicate tea-like dry mouthfeel

Acidity

This is a high acidity coffee that is bright and tart with a lingering day aftertaste

Flavor

The flavors of this co-ferment are of blood orange, black lime, black currant, dragons blood, dried mint, fermented peach, chervil, strawberry, marionberry syrup, black apricot, plum, Crenshaw melon, milo wood, Nicaraguan tobacco, pineapple skin, and mangosteen

As it cools the lime becomes very prominent with a dark berry banknote

---

??

---

Huckleberry Roasters - Raro Nansebo

Coffee Origin: Ethiopia, Guji Uraga

Coffee Species: Arabica

Coffee Varietal: Heirloom

Coffee Elevation: 2000-2200

Coffee Farm/ Producers:

Raro Nansebo Station

Coffee Roasting Date, Roaster

Huckleberry Roasters, 4/5/2023

Coffee Processing: Washed

---

The beans have the fragrance of blueberry, almond, marjoram, strawberry jam, whiskey, dandelion, granola, back currant, allspice, malt, and black grape

The grounds have the fragrance of strawberry jam, bubble gum, blackberry, apricot jelly, marshmallow, sassafras root, dried persimmon, marjoram, lilac, a delicate hint of cocoa powder, and almond flour

---

Aroma

The aroma of this coffee is of almond paste, allspice, cocoa powder, dried papaya, strawberry cotton candy, magnolia, birch wood, blood orange, concord grape, rose water, and charcoal

Body

This medium-full-bodied coffee is thick and syrupy with a velvety finish leaving a moating in the back of your throat.

Acidity

This is a medium acidity coffee with a distinct malic acid taste and a tart afternote that’s lingering like green apple and oolong tea

Flavor

The flavors of this coffee are of malt, concord grape, strawberry jam, marionberry, dutch process coffee, pickled watermelon rind, raw almond, mitzu apple, oolong tea, citron, marjoram, dragons blood, and soy sauce

As it cools notes of the marionberry are more developed along with grape syrup, and a eel sauce

---

Chemex w/ bleached Filter 

The aroma is of yogurt, marshmallow, magnolia, lemon verbena, and cork

The body is much weaker to the point its tea-like

The acidity is much lower with just the astringent taste of the chalk-like malic acid remaining

The flavors have been subdued, with the grape and orange jam being forward and subtle notes of the cocoa now more on the backers' chocolate side. There is also a black apricot-like taste, along with blue corn in the back.

---