Coffee Origin:
Honduras; San Pedro, Copan
Coffee Species
Arabica
Coffee Varietal
Catuai & Caturra
Coffee Elevation
1,450 M
Coffee Farm/ Producers
Los Medrano
Coffee Roasting Date, Roaster
Coava - 2/18/2016
Coffee Processing
Washed
The beans have the fragrance of cherry, dragons blood, caramel, dark chocolate blood orange, sumac, allspice, cinnamon, clove, soil, leather, lemon grass, dill, mirth, and soy sauce
The grounds have the fragrance of bakers chocolate, black cherry, crimson raisin, leather, cinnamon, mirth, ponzu sauce, pomelo, condensed milk, magnolia, and caramel
CUPPING
The aroma of this coffee is of raisin, bakers chocolate, soil, maple sap, caramel, blood orange, sandalwood, sumac, mirth, magnolia, and allspice
This is a medium - low body coffee that is silkily and watery with a creamy and thick texture
This is medium acidity coffee that has a mild brightness and a delicate sour cream hint to it
The flavors of this coffee are of burnt caramel, soil, bakers chocolate, mirth, pomelo, magnolia, ponzu sauce, maple syrup, sweetened condensed milk, bosc pear, and sumac
As it cools this coffee changes completely to a rich creamy flavor like of vanilla and whipped cream with navel orange blossom and honey
CHEMEX
The aroma of the cup hazelnut, cocoa powder, bergamot stem, cane sugar, bosc pear, milling spice, muted coriander and soil
The body of this cup is weak and has the consistency of dirty water and nut skin
The acidity of this cup is much lighter then being cupped and is so delicate and mild that it is almost lost
The flavors of this cup are of hazelnut, cocoa powder, soil, magnolia, chervil, white pepper, Eurika lemon pith, and burnt caramel
FRENCH PRESS
The aroma of the cup is of bergamot stem, caramel, soil, white pepper, cinnamon, cumin, adobo, kafir lime leaf, and bottle brush
The body much fuller and creamy with a slick and dry finish
The acidity is brighter and has a more of a tart note that is dry and has an astringent muted juicy complexity
The flavors of this cup are of muted cinnamon, toasted cocoa nib, white grapefruit, curry, dragons blood, magnolia, clove, long pepper, bottle brush, rye, and ponzu sauce
Useing the French Press for this coffee is to me the bset option as it brings out more flevor and body to this coffee and makes it more compplex
