Coffee Origin :
Peru, Jaen/San Ignacio
Coffee Species
Arabica
Coffee Varietal
typica, bourbon, paiche, caturra & catimor
Coffee Elevation
1400-1600 M
Coffee Farm/ Producers
_________________________
Coffee Roasting Date, Roaster
Gianna
11/2018
Coffee Processing
Washed
The beans have the fragrance of dried orange peel, all spice, nutmeg, preserved lemon, roasted black tea, mirth, cocoa nib, cinnamon, rye, brown rice, yeast, delicate hints of berry like black and strawberry along with a hint of saffron
The grounds have the fragrance of black grape, black courant, cara cara orange, nutmeg, all spice, rye, cocoa powder, preserved lemon, brass, cream, rose hips, cinnamon, maple flake, rubber, and teak wood
CUPPING
The aroma is of resin, nutmeg, candied orange peel, cocoa nib, all spice, damp soil, roasted black tea, mirth, rose hips, black cardamom, dried elderberry, and preserved lemon
This is a full body coffee that is smooth with a velvety syrup that coast your palate perfectly and finishes with a juicy and creamy feel
This is a high acidity coffee that has a bright and tart forward that lingers with a critic acid thats fully developed and is unbalanced and over powering
The flavors of this coffee are of tart mango, eureka lemon, leather, mirth, cocoa powder, brass, red current, yeast, freeze dried raspberry, roasted black tea, rose hips, black cardamom, dried elderberry, cream and cara cara orange
As it cools the brightness is subdued very little with a stronger art note
KALITA
The aroma is of coffee, chicory, teak, elderberry, all spice, and clove setm
The body is weak with a very water consistency and tea like
The acidity has gone away with barely any
The favors of the cup are damp soil, black tea, black courant, all spice, rye, cocoa powder, and cardboard
