Coffee Reviews

Portola Coffee Lab - Mesela Grade 1

Coffee Origin:
Ethiopia, Harrar

Coffee Species
Arabica

Coffee Varietal
Heirloom

Coffee Elevation
1,800 - 1,900 M

Coffee Farm/ Producers
Oromia Coffee Farmers Cooperative Union

Coffee Roasting Date, Roaster
Portola Coffee Lab - 2/24/2106

Coffee Processing
Dry

 

The beans the fragrance of bakers chocolate, red currant, sun dried tomato, buddhas hand, tobacco, chervil, black sesame seed, raspberry, prune, magnolia, turbinado brown sugar, pulasan , sandalwood, matcha, yeast and tamarind

The grounds have the fragrance of pomelo, fermented white nectarine, blackberry, white cranberry, golden plum, dried persimmon, bakers chocolate, orchid, cigarette tobacco, turbinado brown sugar, raspberry, roasted malt, beeswax, and black ink

 

CUPPING

The aroma of this coffee is of prune, turbinado brown sugar, dried blueberry, dark chocolate, red currant, black cardamom, sun dried tomato, pulasan, sandalwood, roasted malt, white cranberry, pomelo, marionberry, orchid and  vanilla bean

This is a full body coffee that is thick and syrupy with a smooth velvety creamy mouthfeel that sticks to the top of the pallet  

This is mild acidity that is juicy with a well structured floral sweetness that has a delicate tart note that's an undertone

 

The flavors of this coffee are of swiss chocolate, baked blueberry, pomelo, white cranberry, plantain, Manilla tamarind, plum, cedar, toasted malt, tobacco, black cardamom, sun dried tomato, pulasan, summer savory, white sage, cara cara orange, red currant black tea, granola and a slight spice note like of chipotle 

As it cools notes of oak, and wine grape develop along with notes of caramel and burro banana

 

FRETTA

The aroma of the cup is of bakers chocolate, pulasan, raspberry, malt, caramel, saffron, tobacco, golden plum, white cranberry, lime, vanilla bean, banana cream, and orchid

The body is medium (but expected) with a smooth and creamy mouthfeel that engulphs the mouth in velvet 

The Acidity is low and is very juicy and floral with a mild crisp citrus note that is more like fresh hop

The flavors of the cup milk chocolate, vanilla bean, clementine, banana, white cranberry, blueberry, freeze dried strawberry, Manilla tamarind, caramel, pinion, orchid, white grape and a very faint hint of lavender

I dont use this method alot but this coffee works so well with it and if you like a cold berw coffee this is a great one. It brings out so much more of the berry and a ritcher and smoother chcolate note along with a low acidity that is very refreshing

 

FRENCH PRESS 

The aroma of the cup is of bergamot, oolong tea, tamarind, oak, chocolate  powder, prune, cane sugar, pulasan, marionberry, Eureka lemon, 

The Body is very weak and is more of a medium black tea with a juicy complexity

The Acidity in very low with slight spice hints throughout 

The flavors of this cup are of lemon water, blackberry, black tea, soil, cane sugar, liquid smoke, cedar, vanilla bean, prune, bergamot, yeast and pulasan

This is a huge disapontment for this coffee and the french press that really a standered in most homes. The coffee has gotten to a place that I could not recomend it. Please do not brew this coffee on a french press, It makes this coffee go down in every way