Coffee Origin : Colombia, Huila

Coffee Species : Arabica

Coffee Varietal : caturra, castillo

Coffee Elevation : 1500M

Coffee Farm/ Producers : unk

Coffee Roasting Date, Roaster : Doma Coffee Roasting Co. - 8/22/23

Coffee Processing : Washed

The beans have the fragrance of nugget, yellow apple, green grape, maple flake, tangerine, leather, all spice, dried papaya, manilla mango, vanillin, Burch bark, mangosteen, centra hops, marjoram, tamarind paste, Banaba chips, and celery salt.

The grinds have the fragrance carob, mangosteen, black apple, verbena, hops, tangerine, marshmallow, soil, squash blossom, watermelon peel, and walnut

Aroma

The aromas of this coffee are of walnut, cranberry, leather, black apple, orange wood, tangerine, marshmallow, soil, plum, cinnamon, raisin, and arrowroot

Body

This is a a medium bodied coffee that is well rounded with a juicy and smooth mouth feel.

Acidity

This is a medium acidity coffee that has a mellow tart note with herbaceous hints of malic acidity

Flavor

The flavors of the coffee are of dried black apricot, soil, black apple, lemon verbena, toasted brown rice, blood orange, marshmallow, soil, amaranth, red grape, leather, mangosteen, chipotle, plum, plantain, celery, coffee, black walnut, and caramel

As it cools notes of berry and dutch process cocoa powder along with a milk powder note and a strong tobacco.

ESPRO French Press

The aroma is of butter, caramel, green grape, dill, Myers lemon, alfalfa, and squash blossom

The acidity is much lower and is more tea-like then cupped

The body is weak with a water like consistency

The flavors are of burlap, red apple chip, baked cinnamon, darjeeling tea, walnut, slender oat, yucca, cara cara orange, and soil

Coffee Origin : Colombia, Aratoca, Santander

Coffee Species : Arabica

Coffee Varietal : Castilla, Caturra, Colombia

Coffee Elevation : 1700 M

Coffee Farm/ Producers Hacienda La Pradera , Hector & Oscar Daza

Coffee Roasting Date, Roaster : Anodyne Coffee Roasting - 11/17/2022

Coffee Processing : Washed

The beans have the fragrance of marshmallow, red grape, fresh tobacco, bing cherry, all spice, damp soil, bakers chocolate, dried mango, yellow bell pepper, caramel, pink salt, dill, brown rice, clementine, toast, freeze dried raspberry, cola, and black walnut flour.

The grounds have the fragrance of bitter melon, banana, cinnamon, caramel, red grape, bakers chocolate, pear, blood orange, black tea, toast, clay, clove stem, milo wood, charimoya, grape leaf, gooseberry, and lime leaf

Aroma

The aroma of the coffee is of raisin, cocoa nib, soil, lime leaf, sapote, squash blossom, dill, red grape, fig, cactus leaf, brown rice, clementine, fresh tobacco, bing cherry, all spice, grains of paradise, kiwi, sassafras root, and tamarind paste

Body

This is a creamy coffee that is juicy and smokey with an ashy mouth feel

Acidity

This is a medium acidity coffee that is has a lingering dirty forward that tapers slowly to a tart and unbalanced iodine like note in the back

Flavor

The floor of the coffee is of burnt caramel, cabernet grape, bing cherry, bittersweet chocolate, soil, plum, mangosteen, vanillin, peach blossom, oak, pear, dried blood orange, toast, clove stem, toasted black tea, roasted hazelnut, cascara, white ash, all spice, and

As it cools notes of cherry are more developed along with a sour cream like note and pink grapefruit

Espro Bloom

The aroma of the cup is of mangosteen, black tea, most, sal de mer, cherry blossom, grape leaf, nettle, dried blood orange, marshmallow fluff, and damp wood

The acidity is very low to the point its like dirty water with a

The body is very weak and is more lea-like in feel then cupped

The flavors grilled orange, oak, stewed tomato, soy sauce, cactus leaf, brown rice, fresh tobacco, bing cherry, and black tea