Surf Cafea - Yemen Natural Auction Lot

Coffee Origin :

Yemen

Coffee Species

Arabica

Coffee Varietal

_________________________

Coffee Elevation

2150 - 2400 m

Coffee Farm/ Producers

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Coffee Roasting Date, Roaster

Surf Cafea - 8/12/2019

Coffee Processing

Natural

The beans have the fragrance of jasmine, cocoa nib, blackberry, vanilla, fresh tobacco, dandelion, strawberry, sumac, sandalwood, marshmallow, mirth, pink lemon, and winter savory

The grounds have the fragrance of marshmallow, lilac, cherry blossom, strawberry, fresh tobacco, bergamot, cocoa powder, blue corn, red miso, leather, dried mango, saffron, papaya, and roasted walnut

CUPPING

The aroma is of cocoa nib, blackberry, bing cherry, sumac, sandalwood, savory, fresh tobacco, bergamot, roasted walnut, and orange blossom

This is a full body coffee that is thick with a chewy coating but dissipates to a velvety and creamy texture ending with a umami note

This is a medium high acidity that has a sharp malic note from the black apple and has some tannin that is astringent and lingering but is well balanced

The flavor of this coffee is of dried blackberry, strawberry, bing cherry, cocoa powder, lilac, vanillin, fresh tobacco, bergamot, roasted walnut, orange blossom, mirth, pink lemon, dandelion, damp soil, coffee cherry, coffee, star fruit, baking soda and black apple

As it cools notes of cola, tamarind, malt, chocolate sauce, and cream deep subduing the acidity but elevating the body and depth. The berry notes are very subtle now but still present

ICED CHEMEX

The aroma is of berries like raspberry, goji, and strawberry with hints of milk chocolate, cream, malt and musk

The acidity is non existent

The body is very smooth with a velvety fell and a creamy texture

The flavors are of cream, malt, vanillin, strawberry, cherry blossom, tapioca, chervil, dinosaur egg plum, and chocolate ganache

ASOBU

The aroma is of walnut and cocoa nib with subtle hints of soil

The acidity is much like the iced at non existent

The Body is smooth and creamy with a velvety finish

The flavor of deep cocoa, walnut, white cranberry, sandalwood, and yeast

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Klatch Coffee - Colomibia Mernando Micro Lot

Coffee Origin:

Colombia, Hulia

Coffee Species

Arabica

Coffee Varietal

Caturra

Coffee Elevation

1700 M

Coffee Farm/ Producers

_________________________

Coffee Roasting Date, Roaster

Klatch Coffee - 4/4/2019

Coffee Processing

Washed

The beans have the fragrance of green apple, dill, lilac, white sage, preserved lemon, chamomile, dried fuyu persimmon, vanillin, cherry wood, mirth, banana, and soil

The grounds have the fragrance of apple banana, papaya, vanilla, cake, magnolia, orange blossom, lilac, white sage, frankincense, chamomile, preserved lemon, boysenberry, white rice, and damp wood

CUPPING

The aroma is of spearmint, back apple, tamarind, chamomile, cedar, soil, dragons blood, preserved lemon, caster oil, mirth, rose hip, and dried persimmon,

This is a full body coffee that is velvety and thick giving a syrupy coating in the back and lingers.

This is a high acidity coffee that is citrus acidity forward and is quite overpowering and tart

The flavor id of preserved lemon, eucalyptus, star fruit, dragons blood, mirth, rose hip, chamomile, cedar, lilac, smudged white sage, oro blanco grapefruit, tamarind, banana pepper, frankincense, dried black current, soil and onyx cocoa

As it cools notes of dark stone fruit develop like of plum, \ black current with a big sweet and tart citrus pinch like of fermented pink lemon

FRENCH PRESS

The aroma is of fermented black tea with notes of chamomile, milk powder, yeast and magnolia

The Body is more to the medium - light with a tea like consistency but does have smooth and creamy feel

The acidity is mellowed out but still strong with acid but more of a apple like acidity

The flavors are baked black apple, magnolia, burro banana, plum, rose hips, lilac, nectarine jam, leather, sloil, blanched almond, and sesame seed

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