Coffee Reviews

Portola Coffee Lab - Heza Lot 1

Coffee Origin:
Burundi, Kayanza Province

Coffee Species:
Arabica

Coffee Varietal:
Bourbon

Coffee Elevation:
1,900 - 2,000 M

Coffee Farm/ Producers
Mating Commune

Coffee Roasting Date, Roaster
Portola Coffee Lab - 11/30/2015

Coffee Processing
Wet

 

Notes 

The beans have the fragrance of toffee, cream, tobacco, vanilla, apricot jelly, demerara sugar, red grape, oak, lily, summer savory, stewed tomato, bergamot, hazelnut, blackberry, carrot, soil, coca nib, fuyu persimmon, sapote, and pulasan

The grounds have the fragrance of bergamot, jasmine, demerara sugar, cedar, celery root, sapote, sun dried tomato, raw honey, red grape, black current, black apple, vanilla sugar, leather, apple banana and roasted hazelnut

 

CUPPING

The aroma of this coffee is of oak, hazelnut, soil, sapote, dried apricot, blackberry, vanilla sugar, concord grape, dried black current, red apple, bergamot, cedar, and delicate hint of tobacco

This is a full body coffee with a smooth and rich creamy mouth fell that is thick like a syrup

This is a high acidity coffee that is bright with a tart juicy complexity tapering to a sweet delicate balance

 

The flavors of this coffee are of merlot grape, black current, bergamot, cedar, tobacco, sapote, coca nib, blackberry, black apple, raw honey, blood orange caramel, dried apricot, goji, soil, pinion, and hops

As it cools a creamy caramel develops along with a red grapefruit peel. There are notes of red grape, lingonberry, and pulasan present that where not before and has mellowed out a lot

GINO

The aroma of the cup is of sapote, dill, hazelnut, bergamot, celery seed, black apple, soil, summer savory, dried coffee cherry, crimson raisin, and apple banana

The flavors of the cup are of summer savory, plantain, sapote, malt, black current, roasted cocoa nibs, hazelnut skin, dried apricot, black current, tobacco, and bergamot

The body is smooth and creamy with a rich velvety mouth feel

The acidity has been lowered but is still bright and juicy with a sweet delicate complexity 

 

This is to me the best way to brew this coffee

CHEMEX

The aroma is of march chocolate, chicory, cane sugar, black grape, black apple, and black cardamom, tangerine, hazelnut and plum

The flavors are of tart cherry, caramel, summer savory, plantain, sapote, celery seed, red grapefruit, vanilla, and red grape

The acidity is much like the Gino, bright and vibrant with a juicy tartness

The body is medium with a creamy and slightly rougher mouth feel then the Gino 

I recommend using this for batch brewing this coffee