Coffee Origin : Java; Tlogosari Village, Argopuro,
Coffee Species : Arabica
Coffee Varietal :
Arabica USDA762, Lini S795 & S288, Cobra
Coffee Elevation : 3,600 - 4,000
Coffee Farm/ Producers : Pokmas Walida Cooperative
Coffee Roasting Date, Roaster : Equator Coffees - 08/23/22
Coffee Processing : Natural Lactic
Dry Notes
The beans have the fragrance of cocoa nib, black currant, blackberry, Graham character, moro blood orange, lemon verbena, nougat, sandalwood, allspice, baked blueberry, leather, orchid, finger lime, sticky toffee pudding, and chicory
The grounds have the fragrance of concord grape, burlap, cinnamon, blackberry, cranberry, black apple, moro blood orange, pink lemon, caramel candy, rooibos tea, Marionberry, yucca root, hazelnut, and soil
Cupping
Aroma
The aroma is of burlap, rose hips, soil, leather, burnt sugar, crimson raisin, blood orange, marionberry, red currant, chocolate ganache, lotus root, lilac, birch wood, melon, almond, and tapioca
Body
This is a medium-bodied coffee that is smooth and has a delicate velvety back but is lost with the acidity
Acidity
This is a sharp citrus-like acidity that is bright and forward with a slight lingering tartness that dissipates to a sour candy feel
Flavor
The flavor is of Eureka lemon, burnt sugar, damp soil, black currant jam, red apple, cranberry juice, cola, sawgrass, pomelo, marionberry, dried red currant, chocolate powder, lotus root, sandalwood, leather, orchid, finger lime, chicory, oolong tea, baked majull date, caramel, tapioca, and magnolia.
As it cools notes of chocolate cake develop along with navel orange, strawberry, and marshmallow fluff
Asobu Pour Over
The aroma is of marzipan, black grape, red apple, black tea, lemon verbena, toffee, dill, burlap, gray clay, leather, dried lantana berry, and cocoa powder
The body is much weaker with more of a lingering dirty water or old tea-like consistency
The acidity is much weaker but still has a delicate bright and tart note that’s more of an undertone.
The flavors are more vegetal and herbaceous with notes of bell pepper, tomato, squash blossom, oolong tea, caramel, white asparagus, goji, and fudge
