Coffee Origin : Guatemala, Huehuetenango
Coffee Species : Arabica
Coffee Varietal : Bourbon, and Catuai
Coffee Elevation : 1900 - 2000m
Coffee Farm/ Producers: Rio Azul SHB EP
Coffee Roasting Date, Roaster: Klatch Coffee - 11/3/22
Coffee Processing : Washed
The beans have a fragrance of plum, cocoa powder, apricot, bing cherry, walnut, burlap, milk powder, cherimoya, honeycomb, lilac, vanillin, golden delicious apple, merlot grape, toffee, yellow corn puffs, squash blossom, red pear, and malt.
The grounds have the fragrance of maple flake, walnut, bakers cocoa, bing cherry, black apricot, vanillin, winter savory, merlot grape, green papaya, bell pepper, whipped cream, allspice, and leather
Aroma
The aroma is of cocoa nib, black apricot, crimson raisin, winter savory, squash blossom, sapote, baked cinnamon, black cardamom, roasted black tea, toasted hazelnut, clove stem, red grape, soil, and milk powder
Body
This is a medium-full-bodied coffee that is smooth and creamy with a lingering sticky finish
Acidity
This is a high-acidity coffee that has a strong and lingering malic acid feel loving your mouth dry.
Flavor
The flavors of this coffee are of burnt caramel, wine grape, alder wood, ash, dutch cross cocoa powder, plum, black cardamom, toasted walnut, vanillin, dried cranberry, Gary salt, clay, red apple, red pear, grains of paradise, black lime, and fermented longon.
As it cools notes of cream and bing chewy, with a deep marshmallow favor in the back that brings a overly sweet note to this and notes of fresh tobacco in the finish
Asobu Pour Over
The aroma is of sour milk, green grape, sapolte, plum, tamarind paste, hazelnut, clay, birch wood, and vanillin
The body is much weaker with a tea-like consistency and rough texture
The acidity is much weaker with more of a wet aftertaste with a herbaceous note thought out
The flavors of the cup are meat, light soy sauce, plum, red grape, black tea, dried Curley parcley, milk chocolate, and charcholl
