Coffee Origin : China; Pu’er, Yunnan,
Coffee Species : Arabica
Coffee Varietal : P-3, P-4
Coffee Elevation : 1600 m
Coffee Farm/ Producers Orchid Forest Project
Coffee Roasting Date, Roaster Arcade Coffee Roasters - 3/16/2020
Coffee Processing : carbonic maceration
The beans have the fragrance of malt, dried strawberry, tangerine and cream, allspice, bergamot, damp soil, blueberry, celery, wormwood, tomato powder, white tea, burlap, baked pineapple, wasabi, cracked ginger, black cherry, ginseng, dill, lard, plumeria, and almond flour
The grounds have the fragrance of granny smith apple, tart cherry, ginseng, pickled ginger, allspice, lotus, malt, bergamot, wormwood, longon, dried tangerine, Frankincense, baked pineapple, vanillin, green tea, plumeria, Cholla Cactus Buds, tasted hops, Worcestershire sauce, long pepper, and white chocolate
CUPPING
The aroma is of chocolate ganache, baked apple, damp soil, blueberry, strawberry compote, wormwood, burlap, baked pineapple, black cherry, ginseng, Worcestershire sauce, cashew, clove, allspice, oak, meat, lotus, and sassafras root
This is a heavy-bodied coffee that has a stick and chewy coating that is thick and lingers in the back of the throat with a juicy finish
This is a mild acidity coffee that is juicy and clean with a delicate structure of floral and citrus acidity’s that meld together in a crisp union
The flavor is of cabernet grape, Worcestershire sauce, black apple, fermented longon, strawberry, lotus, damp soil, blueberry jam, cashew butter, dried strawberry, wormwood, burlap, baked pineapple, tomato powder, pickled ginger, allspice, Frankincense, Cholla Cactus Buds, ginseng, bing cherry, blood orange, vanillin, dried jalapeno, tasted green tea, tobacco, and tart cherry.
As it cools notes of cream and the tobacco deli much stinger with a floral note that is sweet like of plumerias and honeycomb
PAKT POUR OVER SYSTEM
The aroma of the cup is of malt, meat, soy, soil, cocoa nib, black tea, black cardamom, bergamot, wormwood, longon, ginseng, tomato powder, corn, Asian pear, lilac and plantain
The body is much weaker but is still juicy with a smooth and a dry finish
The Acidity is very much on the malic side like a green apple that is lingering with a slight spicey finish
The flavors of the cup are of bing cherry, mangosteen, tobacco, cocoa nib, coffee blossom, wormwood, Worcestershire sauce, cashew, allspice, grilled pineapple, black apple, dried strawberry, bergamot, damp soil, blueberry, blood orange, and sumac
Highly recommend this coffee on this as it brings out such unique characteristics and flavors
