Coffee Origin:
Colombia, Hulia
Coffee Species
Arabica
Coffee Varietal
Caturra
Coffee Elevation
1700 M
Coffee Farm/ Producers
_________________________
Coffee Roasting Date, Roaster
Klatch Coffee - 4/4/2019
Coffee Processing
Washed
The beans have the fragrance of green apple, dill, lilac, white sage, preserved lemon, chamomile, dried fuyu persimmon, vanillin, cherry wood, mirth, banana, and soil
The grounds have the fragrance of apple banana, papaya, vanilla, cake, magnolia, orange blossom, lilac, white sage, frankincense, chamomile, preserved lemon, boysenberry, white rice, and damp wood
CUPPING
The aroma is of spearmint, back apple, tamarind, chamomile, cedar, soil, dragons blood, preserved lemon, caster oil, mirth, rose hip, and dried persimmon,
This is a full body coffee that is velvety and thick giving a syrupy coating in the back and lingers.
This is a high acidity coffee that is citrus acidity forward and is quite overpowering and tart
The flavor id of preserved lemon, eucalyptus, star fruit, dragons blood, mirth, rose hip, chamomile, cedar, lilac, smudged white sage, oro blanco grapefruit, tamarind, banana pepper, frankincense, dried black current, soil and onyx cocoa
As it cools notes of dark stone fruit develop like of plum, \ black current with a big sweet and tart citrus pinch like of fermented pink lemon
FRENCH PRESS
The aroma is of fermented black tea with notes of chamomile, milk powder, yeast and magnolia
The Body is more to the medium - light with a tea like consistency but does have smooth and creamy feel
The acidity is mellowed out but still strong with acid but more of a apple like acidity
The flavors are baked black apple, magnolia, burro banana, plum, rose hips, lilac, nectarine jam, leather, sloil, blanched almond, and sesame seed
