Coffee Origin : Colombia, Quindio

Coffee Species : Arabica

Coffee Varietal : Bourbon, Caturra, Castillo, Typica, Tabi

Coffee Elevation : 1850 - 1900 M

Coffee Farm/ Producers : Jesus Maria Pedraza

Coffee Roasting Date, Roaster Metric Coffee - 1/20/2020

Coffee Processing : Washed

The beans have the fragrance of cream, bergamot, magnolia, burlap, toasted almond, cocoa powder, cherry blossom, tangerine, sun-dried tomato, pomelo, gooseberry, watermelon sparkling water, yuzu, sandalwood, oregano, English pea, and candied ginger

The grounds have the fragrance of sun-dried tomato, Marionberry, rise hip, raw almond, cocoa powder, white cranberry, yuzu, sandalwood, gooseberry, key lime curd, cane sugar, again pear, chamomile, and burlap

CUPPING

The aroma of this coffee is of coffee, hickory, cocoa powder, gooseberry, dark sugar, cranberry, chia, bergamot, lime curd, plantain, golden raisin, squash blossom, cashew, alfalfa, and flat-leaf parsley

This is a heavy body coffee that is smooth with a thick syrupy coating that lingers then finishes to a rough and dry feeling

This is a bright and tart acidity coffee that has a lingering and astringent feel tapering to a spicy finish that is dry and sharp

The flavors of this coffee are of bergamot, bourbon, egg yolk, white pepper, gooseberry, chia, Cara cara orange, pomelo marmalade, blackberry syrup, white cranberry, English pea, burlap, raw walnut, Onyx cocoa powder, alfalfa, fresh tobacco, clay, and pickled strawberry. There is a spicy note in the back as it finishes like of Szechuan Peppercorn

As it cools notes of tangerine and cream develop stronger and is sweeter with a cane sugar forward punch tapering to a raspberry lime jam-like finish

CLEVER

The Aroma of the cup is of egg yolk, burlap, sour cream, magnolia, and pith of a citrus

The Body is weak with it being watery and having a tea-like consistency

The acidity is almost not there with is having more of a subtle dried apple-like acidity and Meyer lemon pith

The flavors are of vanillin, black tea, oak, almond flower, savory, leather, chamomile, and mud

Can not recommend this coffee on this as it loses and depth, character, and taste

CUPPING

The aroma dutch process chocolate, bergamot, tasted black walnut, toasted black tea, mami sapote, fresh tobacco, Cara Cara orange, snow pea, pimento, chervil, oak, toasted lavender, all spice, barley, and vanillin

This is a medium body that is really thick with a syrupy and chewy coating. It is velvety in feel and juicy

This is mild acidy that is bright citrus and floral that lingers with a deep intensity and juicy feel

The flavors are of blood orange, finger lime, mami sapote, leather, vanillin, cherry blossom, dutch process cocoa powder, chipotle, yogurt, snow pea, hemp seed, sesame seed, vanillin, cherry blossom, fresh tobacco, toasted lavender, pickled green papaya, blanched almond, and rose hips

As it cools notes of bakers chocolate comes through along with hibiscus, black grape, and yuzu