Coffee Reviews

The Meek House - Peru Chasqui

Coffee Origin :

Peru, Jaen/San Ignacio

Coffee Species

Arabica

Coffee Varietal

typica, bourbon, paiche, caturra & catimor

Coffee Elevation

1400-1600 M

Coffee Farm/ Producers

_________________________

Coffee Roasting Date, Roaster

Gianna

11/2018

Coffee Processing

Washed

The beans have the fragrance of dried orange peel, all spice, nutmeg, preserved lemon, roasted black tea, mirth, cocoa nib, cinnamon, rye, brown rice, yeast, delicate hints of berry like black and strawberry along with a hint of saffron

The grounds have the fragrance of black grape, black courant, cara cara orange, nutmeg, all spice, rye, cocoa powder, preserved lemon, brass, cream, rose hips, cinnamon, maple flake, rubber, and teak wood

CUPPING

The aroma is of resin, nutmeg, candied orange peel, cocoa nib, all spice, damp soil, roasted black tea, mirth, rose hips, black cardamom, dried elderberry, and preserved lemon

This is a full body coffee that is smooth with a velvety syrup that coast your palate perfectly and finishes with a juicy and creamy feel

This is a high acidity coffee that has a bright and tart forward that lingers with a critic acid thats fully developed and is unbalanced and over powering

The flavors of this coffee are of tart mango, eureka lemon, leather, mirth, cocoa powder, brass, red current, yeast, freeze dried raspberry, roasted black tea, rose hips, black cardamom, dried elderberry, cream and cara cara orange

As it cools the brightness is subdued very little with a stronger art note

KALITA

The aroma is of coffee, chicory, teak, elderberry, all spice, and clove setm

The body is weak with a very water consistency and tea like

The acidity has gone away with barely any

The favors of the cup are damp soil, black tea, black courant, all spice, rye, cocoa powder, and cardboard

While this is a popular brew tool, I do not recommend this coffee on this

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Maranda Farms - Yellow Caturra

Coffee Origin :

Hawai’i, Ka’u

Coffee Species

Arabica

Coffee Varietal

Yellow Caturra

Coffee Elevation

_________________________

Coffee Farm/ Producers

Maranda Farms

Coffee Roasting Date, Roaster

Maranda Farms

7/20/2018

Coffee Processing

Washed

The beans have the fragrance of honey comb, apple banana, cinnamon, Hawaiian sandalwood, blood orange, macadamia nut shell, bakers chocolate, plumeria, green apple, papaya blossom, leather, dried bell pepper, cumin, white pepper, jasmine, and cream

The grounds have the fragrance of caramel, navel orange, plumeria, Hawaiian sandalwood, macadamia nut shell, dark chocolate, plumeria, kiwi, green papaya, silver nettle green tea, jasmine, sesame seed, cream, leather, raw almond, white nectarine and ponzu sauce

CUPPING

The aroma is of toasted almond, crimson raisin, leather, blood orange, Hawaiian sandalwood, milk chocolate, plumeria, jasmine, cream, honey comb, macho banana, cinnamon, dragons blood, frankincense and liquid smoke

This is a medium to heavy body coffee that is thick with a sticky coating that is like dark corn syrup but a little rough at the finish

This is a high acidity coffee that is tart forward with a dry and lingering tart finish

The flavor is of chicory, dutch process chocolate powder, plumeria, honey comb, banana, toasted cinnamon, frankincense, caramel, cola, ponzu, blood orange, cream of tarter, leather, sun dried tomato, white pepper, tobacco, black cherry, and prune

As it cools notes of black grape, vanillin, white cranberry, and goji develop along with a beautiful sweetness

FRENCH PRESS

The aroma is of black tea, oak, squid ink, chicory, camomile, and ashy water

The body is very tea like with a watery consistency lacking depth

The acidity is also lacking any vibrantcy or depth and is unbalanced

The Flavors in the cup are of leather, cocoa powder, dehydrated green apple, cream of tarter, goat cheese, dragons blood and oak.

It lacks the qualities of the cupping so therefore I cannot recommend this coffee on this method

   CBB bean count is 26 beans in the bag

CBB bean count is 26 beans in the bag