Coffee Origin:
Brazil, Minas Gerais
Coffee Species
Arabica
Coffee Varietal
Yellow catuai
Coffee Elevation
1400 m
Coffee Farm/ Producers
Canaan Estate, Sergio and Anita Diaz
Coffee Roasting Date, Roaster
Middle Fork Roasters - 2/5/1019
Coffee Processing
Dry Natural
The fragrance of the beans are of malt, cocoa nibs, walnut, black currant, jasmine, died cara cara orange, kombu, wet oak, cream and light brown sugar.
The grounds have the fragrance of damp earth, malt, hickory, dried bing cherry, kumquat, fresh goat cheese, cocoa butter, and magnolia
CUPPING
The aroma id of damp soil, woods ear mushroom, malt, dried black cherry, mirth, black walnut shell, burnt brown sugar, buckwheat, and chawed orange wood
This is a medium body coffee that is sooth with a velvety forward and tapers off to a rough and sharp finish
This is a low acidity coffee with subtle nuances of alkaline and phosphoric acid. There is some underlying citrus but after its cooled
The flavor of this coffee is of carbon, 100% chocolate bar, black cherry, chicory, kombu, oak, black lime, sour cream, buckwheat, dragons blood, toasted black tea, and dried black grape skin
Back note of sweetness like of a toffee
As it cools notes of marshmallow develop along with subtle hints of lemon and cedar
