Coffee Reviews

Pour More Coffee House - The Blend

Coffee Origin:
Ethiopia, Sidamo & Yigercheefe 

Coffee Species
Arabica

Coffee Varietal
Heirloom

Coffee Elevation
1,400 - 1,650 M

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Pour More Coffee House - 6/14/2016

Coffee Processing
Washed

 

 

The beans have the fragrance of this coffee is of malt, carbon, soil, dried blueberry, iodine, brass shavings, white grapes, loquat, ragweed, white pepper, nori, dried passion fruit, black tea, cork, burnt sugar, and oak

The grounds have the fragrance of Eureka lemon, caramel, black walnut, soy sauce, carbon, malt, dried strawberry, burnt caramel, loquat, mamey sapote, and wheat germ

 

CUPPING

The aroma of this coffee is of baked mamey sapote, molasses, black grape, iodine, burnt oak, loquat, grilled navel orange, carbon, black tea, malt, and toasted nori

This is a medium body coffee that is thick and chewed with a heavy mouth fell

This is a medium acidity that has a sharp unpleasant and tart forward that quickly dissipates but has a lingering ashy after note

The flavors of this coffee are of burnt sugar, carbon, coconut husk, malt, ash, burnt cocoa powder, chard oak, nori, and soil

As it cools notes of vanillin develops but still has a carbon and ashy taste that is dry

 

FELLOW DUO

The aroma of this cup is of vanilla pounding, milk chocolate, brown sugar, malt, honeysuckle, caramelized carrot, cream, brandy, and orchid

Using the Fellow made the body full with a thick and creamy texture that has a slightly crushed velvet feel and  

The acidity is low with a tart and ashy taste that lingers and dirty 

The flavors are of dark chocolate, cinnamon, chamomile, mamey sapote, malt, condensed milk, oak, blackberry, blood orange, black cherry, red apple, and loquat 

This is the best way to have this coffee and to me the only way to bring out the complexity of this coffee