Coffee Origin:
Brazil, Mogiana
Coffee Species
Arabica
Coffee Varietal
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Coffee Elevation
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Coffee Farm/ Producers
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Coffee Roasting Date, Roaster
Blue Oak Coffee Roasting,
11/2/2018
Coffee Processing
Washed
The beans have the fragrance of tobacco, oak, damp soil, black cardamom, clove stem, black tea, toasted black walnut, alfalfa, burnt sugar, carbon, baked blackberry and lilac
The grounds have the fragrance of tar, black cardamon, oak, damp soil, marionberry, sandalwood, vanillin, marshmallow, licorice root, and alfalfa
CUPPPING
The aroma is of licorice root, oak, soil, marionberry, hazelnut, coffee, cocoa powder, bell pepper, sun dried tomato, and kombu
This is a medium body that is thick with a syrupy feel and heavy
The acidity is a medium-low with a astringent ashy note that is dominating and makes you salivate as it is very dry and chalky
The flavor is of carbon, ash, black cardamom, oak, dutch process cocoa powder, black walnut, licorice root, burnt sugar, malic acid, tamarind wood, kombu, dragons blood, and tobacco
as it cools the a sweet not develops but not very notable just more of a burnt tartness instead
AREOPRESS
The aroma is mellower then cupped with more of a delicate earth tone and more herbaceous notes like of chia, dandelion and palm ponen
The body is watery with a slick juicy and dirty stickiness like of molasses
The acidity is is lingering, dirty, unbalanced and tart
Flavors of artichoke, carbon, soil, oak, black tea, black salt, dutch process cocoa powder, and hazelnut
