Coffee Reviews

Kuma Coffee - Colombia La Joya

Coffee Origin:

Colombia, Chachagui

Coffee Species

Arabica

Coffee Varietal

Castillo

Coffee Elevation

1950 Meters

Coffee Farm/ Producers

La Joya, Yermi Neyl Pedraza Arias

Coffee Roasting Date, Roaster

Kuma Coffee - 2/5/2019

Coffee Processing

Washed

The beans have the fragrance of orange blossom, brown rice, strawberry, camomile, navel orange, golden raisin, lemon verbena, cocoa powder, red sea salt, graham cracker, wheat germ, clay and lilac

The grounds have the fragrance of red plum, cedar, gooseberry, bakers cocoa, pomelo, coriander, jasmine, magnolia, maple flakes, pink lemon, and clay

CUPPING

The aroma is of almond, raisin, dark chocolate, squash blossom, fresh rye, prune, orange blossom, dried marionberry, camomile, navel orange, lemon verbena, wheat germ, clay and lilac

This is a full body coffee that is smooth and thick like syrup with a velvety coating

This is a high acidity coffee that is bright and tart with citric acid but quickly melons out to a juicy and clean sweetness

The flavors of this coffee are of pink grapefruit, red plum, black raspberry, cedar, Arkansas black apple, tamarind, pink lemon, soy sauce, bergamot, sumac, black grape, candied ginger, graham cracker, lilac, and chili mango

As it cools the strawberry along with notes of dried goji develop

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Middle Fork Roasters - Brazil Canaan Estate

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

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