Coffee Origin : Mexico, Oaxaca
Coffee Species : Arabica
Coffee Varietal : Catura
Coffee Elevation : 1800m
Coffee Farm/ Producers
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Coffee Roasting Date, Roaster: Coatl Coffee - 10/7/22
Coffee Processing : 260-hour Lactic Fermentation
The beans have the fragrance of blueberry, raspberry, Crenshaw melon, banana pudding, fresh tobacco, cashew, finger lime, malt, Bolger, watermelon candy, oak, black grape, pink lemonade, leather, honeycomb, and hawthorn
The grounds have the fragrance of blackberry, concord grape, amaranth, gooseberry, cashew butter, macho banana, milo wood, rapeseed, white cranberry, stewed tomato, pomelo, hawthorn, fresh tobacco, whipping cream, And a very delicate hint of saffron in the back
CUPPING
Aroma
The aroma is of bakers chocolate, blackberry, tobacco, spelt, skyer, malt, milo wood, black grape, leather, honeycomb, soil, black lentil, pomelo, cranberry jam, and cashew
Body
This is a full-bodied coffee that is velvety with a sticky and thick mouth feel that lingers throughout.
Acidity
This is a high-acidity coffee that is bright with a tart and effervescent mouth-feel that is quick and complex
Flavor
The flavors of the coffee are of black grape, leather, malt, cherry cola, molasses, dark chocolate, oro Blanco grapefruit, raspberry, Crenshaw melon, fresh tobacco, finger lime, skyer, hawthorn, yellow watermelon, oak, black tea, gooseberry, black sesame seed, and tonic water.
As it cools herbaceous notes develop like of nettle, and dried bell pepper with a wheat germ undertone
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Fellow Stag XL
Brewed at a 1:14 ratio at 50g to 650ml
The aroma is of white ash, vanillin, dandelion, egg whites, sal de mar, hawthorn, and matalic
The body is has been weakened but still had some depth and a nice syrupy feel with a silky finish
The acidity is mellowed out but still there as more of a sweet cane and lemon candy
The flavors are of cream, butter, banana, marshmallow, vanillin, pink lemonade, black cardamom, cotton, white grape, white birch, and toasted Brazill nut.
