Coffee Origin : Ethiopia, Guji
Coffee Species : Arabica
Coffee Varietal : Heirloom
Coffee Elevation : 2000-2220
Coffee Farm/ Producers : Small Producers
Coffee Roasting Date, Roaster
Verve Coffee Roasters - 5/4/2020
Coffee Processing : Natural
The beans have the fragrance of blackberry, dill, wheat germ, dried tangerine, elderberry, red clay, pink lemon, orchid, cocoa nib, mangosteen, pinion, yucca root, white cranberry, green tea, and leather
The grounds have the fragrance of blackberry jam, chocolate ganache, blueberry molasses, ironwood, milk powder, dragons blood, green papaya, cara cara orange, jasmine, marshmallow, blistered tomato, Asian pear, juniper, mangosteen, pumpernickel bread, Aleppo pepper, and hibiscus.
CUPPING
Aroma
The aroma is of dragons blood, mangosteen, blackberry molasses, marshmallow, red clay, pink lemon, orchid, juniper, mangosteen, yucca root, ironwood, Cara Cara orange, cocoa powder, dried white guava, and red currant
Body
This is a medium-bodied coffee that is slick and juicy with a tea-like finish that is creamy
Acidity
This is a medium acidity that is dry and lingering with a malic style acidity that’s unbalanced
Flavor
The flavors are of blackberry jam, marshmallow, magnolia, green apple, blood orange, stewed strawberry, and orchid, along with tea, mangosteen, sumac, juniper, bay leaf, pink lemon, white ash, grape leaf, red pear, black apple juice, wine grape, and balsamic glaze.
As it cools notes of the breed develop more with a pomelo tartness, a smoked pepper-like spice in the back, and a corn-like taste also. A finish of marijuana that lingers.
Asobu Pour Over
The aroma is of chicory, clay, cocoa powder, black currant, damp soil, coffee, soy, and tobacco
The body is weak with a rich coating but a watery like consistency that is lacy
The acidity is weak with a quick and clean juicy feel
The flavors of the cup are of black tea, black currant, ironwood, sapote, chipotle, allspice, blood orange jam, clove, squash blossom, lemon pith and caramel
