Coffee Origin : Colombia, Tolima

Coffee Species : Arabica

Coffee Varietal : _________________________

Coffee Elevation : 1,700 - 2,000 M

Coffee Farm/ Producers _________________________

Coffee Roasting Date, Roaster Down Dog Coffee Roasters - 12/12/2019

Coffee Processing : Washed

The brans have the fragrance of caramel, bakers chocolate, plum, cocoa puff, malt, dried blood orange, dehydrated strawberry, gooseberry jam, cinnamon, clove, dried bell pepper, rose hips, lemon zest, leather, copper, barley, soil, sandalwood, dried yellow cherry, marshmallow, apricot blossom, basil flower, chia, and

The grounds have the fragrance of calimodian, sandalwood, gooseberry, plum, onyx cocoa powder, malt, tart cherry, leather, copper, dried apricot, barley, dehydrated strawberry, soil, jasmine, oro Blanco grapefruit, cedar, nougat, sun-dried tomato, Mexican papaya, banana, baked green apple, marjoram, and cane sugar

CUPPING

The aroma is of sandalwood, cocoa powder, clove, leather, raisin, malt, tart cherry, dehydrated strawberry, soil, sun-dried tomato, jasmine, cinnamon, rose hips, dried yellow cherry, marshmallow, chia, dried blood orange

This is a medium-bodied coffee that is very juicy with a smooth syrupy feel that starts heavy then tapers slowly to a slick coating

This is a medium-high acidity that is tart and juicy with a lingering crisp vibrancy

The flavors of this coffee are of artichoke, bell pepper, baked green apple, marjoram, and cane sugar, sandalwood, gooseberry, plum, dutch process cocoa powder, malt, tart cherry, leather, grapefruit peel, red banana, copper, rose hips, cedar, dinosaur plum, marshmallow, snow pea, cinnamon, clove, roasted oolong, white cranberry, green apple, and sapote

As it cools notes of fresh tobacco and caramel develop with subtle notes of wine grape and adobo

AEROPRESS

The aroma of the cup is of molasses, tamarind, dill, chicory, sassafras root, gooseberry jam, cinnamon, clove stems, dried bell pepper, magnolia, sandalwood, plum, onyx cocoa powder, malt, banana bread, dried cherry, and cane sugar

The body is slightly weaker then cupped with the finish slicker and a tea-like finish

The acidity is much like it being cupped with it still very tart and a big forward punch of a white grapefruit acidity

The flavors of the cup are of white cranberry, caramel, white grapefruit, tart cherry, leather, rose hips, cedar, dinosaur plum, bergamot, fermented green tea, lemon verbena, tamarind paste, sassafras root, chamomile, orange liquor, arugula, kumquat, dark chocolate covered apricot, adobo, and cabernet grape

I highly recommend this coffee on this method

CUPPING

The aroma is of chicory, lemon curd, fig, maple syrup, tamarind, snow pea, bell pepper, bittersweet chocolate, tobacco, apricot jam, sun-dried tomato, burnt sugar, dehydrate blackberry, orange blossom, blanched almond, oolong tea, and oyster sauce

This is a medium body coffee that is creamy with a velvety mouthfeel but is also thick and lingers like syrup in the back

This is a high acidity coffee that has a bright and tart forward that slowly dissipates with a juicy and lingering sweetness

The flavors of this coffee are of Eureka lemon marmalade, apple syrup, cedar, bittersweet chocolate, tobacco, starfruit, cranberry, green apple, red currant, sun-dried tomato, burnt sugar, orange blossom, artichoke, apricot jam, mangosteen, ash, sumac, And a delicate vanillin note is the back but very faint

As it cools notes of lime and nugget develop with a finish of hay

KALITA

The aroma of the cup is of black tea, hay, puffed brown rice, orange blossom, squash blossom, magnolia, bergamot, dehydrate blackberry, and almond flour

The acidity is very low with an unbalanced and lingering muted notes of black tea and dirty water

The body is weak with a juicy and slick black tea feel

The flavors of the cup are of black tea, bergamot, alfalfa, fig, blanched almond, tobacco, clove stem, wheat germ, mandarine, dehydrated raspberry, and sassafrass root