Coffee Origin:
Sumatra, Aceh Highlands

Coffee Species
Arabica

Coffee Varietal
Coffee Elevation
1, 500 M

Coffee Farm/ Producers
various small producers

Coffee Roasting Date, Roaster
Equator Coffees & Teas - 11/4/2015

Coffee Processing
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CUPPING

The beans have the fragrance of toffee, bakers chocolate, cantaloupe, butter, all spice, nutmeg, leather, tamarind, yeast, yucca root, cinnamon, licorice root, brown rice, rose hips, and saffron

The grounds have the fragrance of black cherry, cedar, saddle wood, jasmine, cream, magnolia, toffee, brown rice, saffron, bakers chocolate, sapote, all spice, and licorice root

The aroma of this coffee is of licorice root, date, soil, bakers chocolate, sapote, letter, dried bing cherry, saddle wood, jasmine, and liquid smoke

This is a full body coffee that is rich and creamy with a smooth velvety coating

This is a complex acidity coffee that has soft juicy note that is sweet and lingering

The flavors of this coffee are of tamarind, bittersweet chocolate, black cherry, sapote, all spice, soil, yeast, magnolia, licorice root, cream, all spice, cinnamon, dried goji, and prune

Back note of simple syrup

As it cools notes of bing cherry, toffee, yeast and blood orange are prominent with a slight chalky after taste

CHEMEX

The aroma of the cup is of toffee, swiss chocolate, tamarind, molasses, and walnut butter

The flavors of the cup are of praline, molasses, bakers chocolate, baked bing cherry, cinnamon, and all spice

The body using the chemex is very creamy and smooth with a velvety mouth feel. There is a mild acidity if any at all that is very pleasant bringing out the pitch earth notes and soupy body through more

Using the chemex makes this coffee very pleasant and drinkable but would be better to me as an espresso