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
