Coffee Reviews

Stell Coffee and Tea - Peru

Coffee Origin:
Peru, Jaen/San Ignacio

Coffee Species
Arabica

Coffee Varietal
Various

Coffee Elevation
1,400 - 1,600 M

Coffee Farm/ Producers
Cenfrocafe

Coffee Roasting Date, Roaster
Stell Coffee and Tea - 5/5/2016

Coffee Processing
Washed

 

The beans have the fragrance of rye, almond, Eureka lemon, chia, lavender oil, malt, rubbed sage, lilac, oak, bay leaf, carrot, yellow mustard seed, ginger powder, and bittersweet chocolate 

The grounds have the fragrance of oro blanco grapefruit, butter, cedar, bittersweet chocolate, red currant, rubbed ginger, marjoram, thyme, roasted pine nut, lilac, malt, frankincense, blood orange, flat leaf parsley, and bay leaf

 

CUPPING

The aroma of this coffee is of black currant, raisin, oak, rubbed sage, blood orange, marjoram, roasted cashew, thyme, carrot, candied ginger, and lilac

This is a medium body coffee that is smooth with a syrupy feel that finishes slick and juicy

This is a medium acidity coffee that is slow to show that bright citrus in the middle and finishes fast to a dry and lingering chalky taste

The flavors are of roasted malt, tobacco, soil, dark chocolate, what sage ash, blood orange, bittersweet chocolate, lilac, oak, roasted cashew, bay leaf, thyme, chia, wheat, red currant, dried hibiscus, and clay

As it cools notes of the chocolate are more pronounced along with a subtle creamy note that has subtle citrus hits and peach blossom

 

FRENCH PRESS

The aroma of the cup is of malt, rubbed sage, lilac, chickory, oak, bay leaf, cocoa powder, raisin, thyme, and lemon blossom

The body is much fuller with a heavy chewy coating that is sticky and smooth

The Acidity is much higher with a balanced structure that is sharp and juicy but finishing with a lingering astringent feel 

The flavors from this cup are of marjoram, blood orange, hibiscus, clay, roasted peanut husk, bay leaf, thyme, black currant, tobacco, bakers chocolate, lilac, arugula, and mole sauce

This coffee really benifets from the french press and brings a much better depth and charitceristics to the cup along with a more structurad acidity and smoother body