Coffee Origin:

Colombia, Hulia

Coffee Species

Arabica

Coffee Varietal

Caturra

Coffee Elevation

1700 M

Coffee Farm/ Producers

_________________________

Coffee Roasting Date, Roaster

Klatch Coffee - 4/4/2019

Coffee Processing

Washed

The beans have the fragrance of green apple, dill, lilac, white sage, preserved lemon, chamomile, dried fuyu persimmon, vanillin, cherry wood, mirth, banana, and soil

The grounds have the fragrance of apple banana, papaya, vanilla, cake, magnolia, orange blossom, lilac, white sage, frankincense, chamomile, preserved lemon, boysenberry, white rice, and damp wood

CUPPING

The aroma is of spearmint, back apple, tamarind, chamomile, cedar, soil, dragons blood, preserved lemon, caster oil, mirth, rose hip, and dried persimmon,

This is a full body coffee that is velvety and thick giving a syrupy coating in the back and lingers.

This is a high acidity coffee that is citrus acidity forward and is quite overpowering and tart

The flavor id of preserved lemon, eucalyptus, star fruit, dragons blood, mirth, rose hip, chamomile, cedar, lilac, smudged white sage, oro blanco grapefruit, tamarind, banana pepper, frankincense, dried black current, soil and onyx cocoa

As it cools notes of dark stone fruit develop like of plum, \ black current with a big sweet and tart citrus pinch like of fermented pink lemon

FRENCH PRESS

The aroma is of fermented black tea with notes of chamomile, milk powder, yeast and magnolia

The Body is more to the medium - light with a tea like consistency but does have smooth and creamy feel

The acidity is mellowed out but still strong with acid but more of a apple like acidity

The flavors are baked black apple, magnolia, burro banana, plum, rose hips, lilac, nectarine jam, leather, sloil, blanched almond, and sesame seed