Coffee Reviews

Coava Coffee Roasters - Romualdo Moreno Honduras

Coffee Origin:
Honduras; El Cedral, Comayagua

Coffee Species
Arabica

Coffee Varietal
Bourbon

Coffee Elevation
1,550 M

Coffee Farm/ Producers
Jose Romualdo Moreno

Coffee Roasting Date, Roaster
Coava Coffee Roasters - 12/15/2015

Coffee Processing
Washed

 

The beans have the fragrance of malt, toffee, prune, dill, all spice, cocoa powder, frankincense, squash blossom, honeysuckle, muted nutmeg, dragon fruit, black current, mission fig, soil, honeydew, light brown sugar, and wheat germ

The grounds have the fragrance of raspberry, light brown sugar, toffee, bakers chocolate, malt, dragon fruit, cranberry, prune, fig, nutmeg, red apple, banana, red current, black radish, frankincense, tamarind, and baking soda

CUPPING

The aroma of this coffee is of dried black current, oak, bakers chocolate, dill, walnut, malt, tamarind, prune, toffee, fig, cranberry, all spice, red apple, banana, and frankincense

This is a medium - full body coffee that is thick with a sticky, creamy mouth fell that is thick

This is a high acidity coffee that is bright with a dirty juicy tart forward tapering to a crisp balanced complexity

The flavors of this coffee are of cranberry, prune, mission fig, roasted walnut, dark chocolate, oak, tamarind, soil, dragon fruit, muted nutmeg, blood orange, squash blossom, caramel, tobacco, wheat germ, frankincense, cinnamon oil, and toasted coriander 

As it cools notes of spice develop like of paprika, sumac and chili powder and gives a bite to the back of your mouth along with a creamy taste like of condensed milk

 

FRENCH PRESS

The aroma of this coffee is of plum, oolong tea, hemp seed, white sage, fig, dragon fruit, malt, toffee, wheat, and cocoa powder

The flavors of this cup are of dried cranberry, bakers chocolate, clove, gram cracker, blood orange marmalade , plum, dried apple, red grapefruit peel, smoked paprika, and candied ginger

The acidity is still high and bright but more of a tannic bitterness now

The body is now really low and to a mont its like oolong tea with a creamy mouth feel

I would us this to make a single cup or two only

CHEMEX

The aroma of this coffee is of soil, chia, cocoa powder, wheat, oak, black current, 

The flavors of this cup are of mission fig, black current, milk chocolate, white cranberry, apple sauce, soil, honeysuckle, tobacco, and peach candy

The acidity is now low with a sweetness to it that is juicy and structured 

The body is now medium with a smooth a rich milk chocolate texture through out

This is a great way to make this as batch brew
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