Coffee Origin : Colombia, Tolima
Coffee Species : Arabica
Coffee Varietal : _________________________
Coffee Elevation : 1,700 - 2,000 M
Coffee Farm/ Producers _________________________
Coffee Roasting Date, Roaster Down Dog Coffee Roasters - 12/12/2019
Coffee Processing : Washed
The brans have the fragrance of caramel, bakers chocolate, plum, cocoa puff, malt, dried blood orange, dehydrated strawberry, gooseberry jam, cinnamon, clove, dried bell pepper, rose hips, lemon zest, leather, copper, barley, soil, sandalwood, dried yellow cherry, marshmallow, apricot blossom, basil flower, chia, and
The grounds have the fragrance of calimodian, sandalwood, gooseberry, plum, onyx cocoa powder, malt, tart cherry, leather, copper, dried apricot, barley, dehydrated strawberry, soil, jasmine, oro Blanco grapefruit, cedar, nougat, sun-dried tomato, Mexican papaya, banana, baked green apple, marjoram, and cane sugar
CUPPING
The aroma is of sandalwood, cocoa powder, clove, leather, raisin, malt, tart cherry, dehydrated strawberry, soil, sun-dried tomato, jasmine, cinnamon, rose hips, dried yellow cherry, marshmallow, chia, dried blood orange
This is a medium-bodied coffee that is very juicy with a smooth syrupy feel that starts heavy then tapers slowly to a slick coating
This is a medium-high acidity that is tart and juicy with a lingering crisp vibrancy
The flavors of this coffee are of artichoke, bell pepper, baked green apple, marjoram, and cane sugar, sandalwood, gooseberry, plum, dutch process cocoa powder, malt, tart cherry, leather, grapefruit peel, red banana, copper, rose hips, cedar, dinosaur plum, marshmallow, snow pea, cinnamon, clove, roasted oolong, white cranberry, green apple, and sapote
As it cools notes of fresh tobacco and caramel develop with subtle notes of wine grape and adobo
AEROPRESS
The aroma of the cup is of molasses, tamarind, dill, chicory, sassafras root, gooseberry jam, cinnamon, clove stems, dried bell pepper, magnolia, sandalwood, plum, onyx cocoa powder, malt, banana bread, dried cherry, and cane sugar
The body is slightly weaker then cupped with the finish slicker and a tea-like finish
The acidity is much like it being cupped with it still very tart and a big forward punch of a white grapefruit acidity
The flavors of the cup are of white cranberry, caramel, white grapefruit, tart cherry, leather, rose hips, cedar, dinosaur plum, bergamot, fermented green tea, lemon verbena, tamarind paste, sassafras root, chamomile, orange liquor, arugula, kumquat, dark chocolate covered apricot, adobo, and cabernet grape
