Coffee Origin : Kenya, Nyeri Region

Coffee Species : Arabica

Coffee Varietal : SL 28, SL 34

Coffee Elevation : 1700 -1800 M

Coffee Farm/ Producers : _________________________

Coffee Roasting Date : Roaster Portola Coffee Roasters - 6/24/2019

Coffee Processing : Washed

The beans have the fragrance of brown rice, loquat, damp soil, black tea, burlap, magnolia, preserved lemon, golden raisin, tomato powder, dandelion, cocoa powder, dried black currant, lilac, prickly pear, and blackberry

The grounds have the fragrance of popcorn, burlap, magnolia, dandelion, cocoa powder, dried black currant, lilac, prickly pear, blackberry, dried pineapple, macadamia nut, loquat, brown rice, raspberry, dried black currant, and lemon marmalade

CUPPING

The aroma of this coffee is of cocoa powder, golden raisin, chipotle, tamarind, popcorn, hickory, damp soil, black tea, burlap, magnolia, dandelion, cocoa powder, dried black currant, lilac, blackberry, preserved lemon, savory, blackberry, and dried raspberry

This is a full-body coffee that is smooth with a sticky stripy feel that is heavy and juicy

This is a high acidy coffee that has bright and tart forward tapering to a lingering juicy complexity that is pointed

The flavors of his coffee are of preserved lemon, tamarind, cocoa powder, golden raisin, blue corn, red currant, white cranberry, lilac, hibiscus, cedar, macadamia nut, stewed tomato, dandelion, prickly pear, blackberry, dried pineapple, kumquat, fermented watermelon rind, black apple, raspberry, and fermented strawberry

As it cools the lemon develops to more of a lemon bar along with pulasan and frankincense with a delicate finish of fresh tobacco

CLEVER DRIPPER

The aroma is of dandelion, macadamia nut, black tea, Asian pear, chamomile, lilac, castor oil, currant, damp soil, burlap, magnolia, cocoa powder, prickly pear, and blackberry,

The Body is now a medium-low with a velvety feel and a tea-like consistency that is silky

The acidity is is lower but still has that forward tart note but mellows out fast with a lingering dirty back

The flavors of the cup are of lemon ice tea, prickly pear, blackberry, lilac, poached pear, loquat, brown rice, raspberry, and fresh tobacco

CUPPING

The aroma of this coffee is of plum, toffee, dutch process cocoa powder, chicory, dragons blood, hazelnut, orange peel, cedar, white cranberry, sumac, roasted green tea, raw cane sugar, hibiscus, cheery wood, dried tangerine, banana puree, burlap and cream of tarter

This is a medium body coffee that is thick and sticky with a smooth chewy texture fishing with a heavy coating

This is a high acidity coffee that has a brit and tart forward punch that lingers tapering to a dry dirty finish

The flavors of this coffee are of plum, cranberry, pickled strawberry, watermelon rind, onyx chocolate, chicory, dragons blood, cedar, roasted green tea, hibiscus, star fruit, cream of tater, Oro Blanco Grapefruit, blood orange, sassafras root, freeze-dried raspberry, lemongrass, star fruit, and green papaya

As it cools the notes of blood orange and a tart note of Meyer lemon oil develops stonier with a subtle back hint of burnt cane sugar

CHEMEX w/ Able Gold Kone Filter

The aroma is of cream sassafras root, blue corn, dragons blood, burlap, prune, dark chocolate, white cranberry, sumac, roasted green tea, raw cane sugar, and magnolia

The body has mellowed out with a lingering dirty finish

The acidity has diminished but still has a sharp back that is rough and pointed

The flavors are of clove allspice, prune, toffee, dutch process cocoa powder, chicory, dragons blood, tested hazelnut, blood orange, cedar, white cranberry, sumac, roasted green tea, goji, star fruit, green Papaya, dried banana, and hibiscus