Coffee Origin:

Brazil, Minas Gerais

Coffee Species

Arabica

Coffee Varietal

Yellow catuai

Coffee Elevation

1400 m

Coffee Farm/ Producers

Canaan Estate, Sergio and Anita Diaz

Coffee Roasting Date, Roaster

Middle Fork Roasters - 2/5/1019

Coffee Processing

Dry Natural

The fragrance of the beans are of malt, cocoa nibs, walnut, black currant, jasmine, died cara cara orange, kombu, wet oak, cream and light brown sugar.

The grounds have the fragrance of damp earth, malt, hickory, dried bing cherry, kumquat, fresh goat cheese, cocoa butter, and magnolia

CUPPING

The aroma id of damp soil, woods ear mushroom, malt, dried black cherry, mirth, black walnut shell, burnt brown sugar, buckwheat, and chawed orange wood

This is a medium body coffee that is sooth with a velvety forward and tapers off to a rough and sharp finish

This is a low acidity coffee with subtle nuances of alkaline and phosphoric acid. There is some underlying citrus but after its cooled

The flavor of this coffee is of carbon, 100% chocolate bar, black cherry, chicory, kombu, oak, black lime, sour cream, buckwheat, dragons blood, toasted black tea, and dried black grape skin

Back note of sweetness like of a toffee

As it cools notes of marshmallow develop along with subtle hints of lemon and cedar

This bag is sour with it being over roasted and probably a few over ripe beans

Coffee Origin :

Peru, Selva Central

Coffee Species

Arabica

Coffee Varietal

Typica, Bourbon, Catimor, Gran Colombia, Villa Sarchi

Coffee Elevation

1,000 - 1,800 M

Coffee Farm/ Producers

CEXANOR

Coffee Roasting Date, Roaster

Down Dog Coffee Roasters -

12/4/2018

Coffee Processing

Washed , Sun Dried

The fragrance of the beans are of golden raspberry, rye, burlap, dried bell pepper, sumac, tasted black walnut shell, bakers chocolate, dried peach, Crenshaw melon, malt, mushroom, wet oak, leather and red grapefruit peel.

The grounds have the fragrance of musk, leather, red grapes, citron, black walnut, cocoa powder, burlap, bosk pear, wheat germ, and white rice

CUPPING

The aroma is of raisin, leather, oak, candied pomelo peel, toasted hazelnut, soil, king oyster mushroom, red miso paste, blue corn, musk, year, posted brown rice, mustard seed and black lime

This is a full body coffee that is creamy with a smooth mouthfeel giving you a silky finish

This is a medium acidity coffee that has a strong malic acid character to it through out with a brief citric acid forward

The flavor is of red grape, pink grapefruit, milk chocolate, toasted walnut, marshmallow, white cranberry, green apple, bell pepper, buckwheat, bosk pear, black current, soil, sandalwood, soy sauce, red miso paste and chia

As it cools notes of the citrus are more forward like of the ping grapefruit and black lime

FRENCH PRESS

The aroma of the cup is of is much like if cupped with the rasain more pronounced

The body is is not as smooth and has more of a tea like consistency along with being a little rough

The french press has mellowed out the malic acidity and brought the citrus acidity forward now

The flavors of the cup are of red apple, cranberry, bakers chocolate, black lava salt, cream, tobacco, leather, soil, and pecan