Coffee Origin : Ethiopia, Guji
Coffee Species : Arabica
Coffee Varietal : Jarc, Ethiopia Landraces
Coffee Elevation : 1925 - 1945m
Coffee Farm/ Producers : Uraga Washing Station
Coffee Roasting Date, Roaster : Klatch Coffee -
Coffee Processing : Anaerobic Natural
The fragrance of the beans are of Marionberry, cabernet wine, goji, dark chocolate, blackberry, dill, cotton, barley, dried strawberry, hibiscus, prune, red currant, blueberry jam, pink lemon, copper, squash blossom, Binchōtan, toasted almond flour, and bourbon
The grounds have the fragrance of bell pepper, strawberry, blackberry, black cardamom, milk powder, blueberry jam, cabernet wine, Cinnamon Verum, pomelo, plum, goji, bittersweet cocoa powder, Binchōtan, sumac, burlap, soil
CUPPING
Aroma
The aroma is of blackberry, soil, liquid smoke, sawgrass, barley, black cardamom, dill, merlot, bittersweet cocoa powder, prune, leather, tomato powder, toasted green tea, black walnut, dried strawberry, lingonberry, and taro leaf
Body
This is a creamy and velvety-bodied coffee that is smooth and clean with no lingering feel
Acidity
This is a medium-high Titratable acidity coffee that is very forward and lingering with a juicy mouthfeel
Flavor
The flavors of this coffee are of cabernet, red currant, cranberry, black apple, plum, marionberry, copper, dutch process cocoa powder, marshmallow, blood orange, lemon thyme, black walnut, blueberry, pink lemon, squash blossom, bourbon, Binchōtan, pomelo, goji, corn husk, and milk powder.
As it cools notes of the cabernet are still very dominant with a creamy note now in the back but that cabernet is just overpowering
Flair Espresso
The aroma is of cranberry, currant, pomegranate, pluot, sal de mar, vanillin, clove stem, macho banana, and crowberry
The body is weaker with it being more of a lacing and sharpness with a deep complexity
The acidity is much like cupped with it slightly more tart
The flavor is of red currant, pomegranate molasses, bakers chocolate, plum, black apple, merlot, burlap, copper, and soil
