Coffee Origin : Colombia, Finca Palmichal
Coffee Species : Arabica
Coffee Varietal : _________________________
Coffee Elevation : _________________________
Coffee Farm/ Producers : _________________________
Coffee Roasting Date, Roaster: Portland Coffee Roasters - 7/1/2020
Coffee Processing : _________________________
The beans have the fragrance of damp soil, burnt brown sugar, sassafras root, bakers chocolate, blackberry jam, fresh tobacco, dried bell pepper, allspice, camomile, chicory, honeycomb, vanillin, raisin, tamarind, and malt
The grounds have the fragrance of dried raspberry, bottle brush, burro banana, honeycomb, sassafras root, dutch process chocolate, roasted avocado leaf, burlap, clay, black salt, mulberry, dried black apple, sapote, and allspice
CUPPING
The aroma is of blue corn, bakers chocolate, blackberry jam, brown sugar, allspice, blueberry juice, vanillin, damp soil, honeycomb, camomile, tobacco, chicory, black grape, dried tangerine, and oak
This is a medium body coffee that is mellow and creamy with a smooth and silky feel
This is a medium-high acidy that is bright at first with a tart and lingering astringent note like of grapefruit and ginger
The flavor os of pink grapefruit, white cranberry, allspice, cracked ginger, milk chocolate, bottle brush, burro banana, sassafras root, clay, mulberry, black apple, sapote, black grape, vanillin, malt, rosehip, green bell pepper, soy sauce, woods ear mushroom, and prune As it cools notes of cocoa nib, dried mango and plum develop
Espro - Bloom
The aroma is very weak and of soy sauce, meat, dirty, blackberry, and cocoa nib
The body is weak and is tea-like with a rough finish
The acidity is almost not existent with a very delicate hint of lemon water and a ginger-like spice in the finish
The flavors are of black tea, allspice, white cranberry, ginger, sapote, bottle brush, vanillin, sassafras root, banana pudding, rubbed sage, chia, dried bell pepper, and maple sugar,