CUPPING

The aroma is of golden raisin, magnolia, caramel, jasmine, vanillin, peach blossom, Cassia cinnamon, sandalwood, bottle brush, white miso paste, tamarind, loquat, raw cane sugar, white miso, gooseberry, fresh tobacco, and oolong

This Is a full body coffee that is creamy and thick with a velvety texture that sits in the back heavy

This has a bright and tart formwork acidity that is of citrus and does linger with a very slow tapering to a malic acidity like of granny smith apple

The flavors of this coffee are of kumquat, lilac, fresh tobacco, sandalwood, white miso, peach blossom, kombu, toasted black walnut, burnt caramel, granny smith apple, allspice, clove, dried Marionberry, Caracara orange, vanillin, pickled watermelon, white cranberry, yeast, oolong, Cassia cinnamon, sandalwood, Oro Blanco grapefruit marmalade, soy, bottle brush, and again pear

As it cools notes of toffee and smoked paprika develop along with a creamy sweetness that is like fresh marshmallow

KALITA

The aroma is of black tea and damp earth

The body is very weak with a watery or tea-like consistency

The acidity is gone with no distinguishable notes of any

The flavors of this coffee are of Lipton black tea, dirty water, soil, soy, instant cocoa powder, and dehydrated milk powder

Can not recommend this on a Kalita

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