Coffee Origin: Papua New Guinea, Korofeigu, Bena, Eastern Highlands
Coffee Species
Arabica
Coffee Varietal
Arusha, Blue Mountain
Coffee Elevation
1,400 - 1,900 m
Coffee Farm/ Producers
Korofeigu Farmer's Cooperative
Coffee Roasting Date, Roaster
The Roastery of Cave Creek - 11/9/2015
Coffee Processing
Wet
The beans have the fragrance of Mexican chocolate, molasses, damp soil, celery root, musk, cedar, adobo, marjoram, clove stem, licorice root, leather, carbon, dried black current, and jasmine
The grounds have the fragrance of cream, Mexican chocolate,musk, damp soil, licorice root, black cardamom, roasted carrot, turnip, cola, yeast, and a subtle hint of mint
CUPPING
The aroma of this coffee is of black current, black cardamom, tamarind, damp soil, raisin, musk, licorice root, marjoram, adobo, and Mexican chocolate
This is a heavy body coffee that is chewy with a thick creamy coating and has a rough texture
This is a medium acidity coffee that has a dirty vibrancy with a lingering, dull and unbalanced structure
The flavors of this coffee are of soil, black cardamom, dutch processes chocolate powder, molasses, musk, cedar, adobo, licorice root, leather, carbon,yeast, ash, and carbon
As it cools the cream and soil notes are prominent along with a sweet spice note that is an undertone like of cane sugar
FRENCH PRESS
The aroma of the cup is of dark chocolate, molasses, black tea, soil, black current, roasted tomato, cola, and tannin
The flavors are of chocolate, watered down instant coffee, black cardamom, chipotle, yeast, clove stem, and dried dark cherry
The body is weak with a dirty water consistency and a chalky aftertaste
The acidity is very low with a lingering dirty unbalanced structure that is ashy
This coffee is over roasted to the point that this should not be drunk on any brew method
