Coffee Origin:
Bali, Kilimantan

Coffee Species
Arabica

Coffee Varietal:
_________________________

Coffee Elevation:
1,500 m

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Wild Goose Coffee Roasters - 1/7/2016

Coffee Processing
Washed

The beans have the fragrance of date, toast, tobacco, cane sugar, grilled Meyer lemon, milk chocolate, lilac, honey comb, soil, and marjoram

The grounds have the fragrance of baked date, licorice root, bitter sweet chocolate, maple syrup, almond flower, tapioca, light brown sugar, oro blanco grapefruit, manilla tamarind, honey comb, saddle wood, and nougat

CUPPING

The aroma is of marjoram, date, soil, chicory, maple syrup, licorice root, tapioca, light brown sugar, grilled Meyer lemon, manilla tamarind, lilac, sun dried tomato, and molasses

This is a medium body coffee that is chewy with a rough syrupy texture that has a lingering and sticks on the top of the mouth

This is a high acidity that is tart with a vibrant deep and sharp balance ending in a dry and lingering sharpness

The flavor is of lemon pith, soil, honey comb, licorice root, tobacco, saddle wood, marjoram, oak, tobacco, chia, oro blanco grapefruit, bitter sweet chocolate, manilla tamarind, barley, green papaya, chicory, and hawthorn

As it cools notes of vanillin, blood orange, and malt develop along with an aroma of mold and bakers chocolate

AREOPRESS

The aroma of the cup is of soil, orange blossom, fish sauce, molasses, marjoram, burnt tobacco, black walnut

The body is still medium with more of a dry and astringent clay feel and texture

The acidity is still high with a strong dry and dirty tartness that is lingering and un balanced

The flavors of the cup are of bakers chocolate, soil, licorice root, toasted hemp seed, tannin, baking soda, eucalyptus, pomelo pith, barley, and malt

i do not recommend this coffee on this ever and makes it lack depth, character and making a dry and moldy tasting cup