CUPPING

The aroma is of blackberry, cocoa nibs, soil, dried strawberry, whiskey, oak, toffee, tobacco, burnt palm sugar, black tea, lotus, leather, golden raisin, blood orange jam, tamarind paste, black cardamom, nugget, malt, caramel, red banana, and cinnamon

This is a medium-bodied coffee that has a herbaceous like coating that is lingering but also a thick creamy feel like of watered-down caramel then tapers off to a juicy and silk feel

This is a medium-high acidity with a bright and tart forward that lingers finishing with a dirty complexity

The flavors of this coffee are of Meyer lemon, caramel, cocoa nib, dried blackberry, soil, whiskey, oak, blood orange, raspberry, baked black apple, stewed tomato, golden raisin, tamarind paste, black cardamom, malt, leather, vanillin, dried strawberry, dill, black tea, tobacco, bergamot, wheatgrass, broccoli, again pear, white balsamic, and magnolia

As it cools the berry develop more and notes of blackberry, raspberry, sapote, and cream develop stonier with a subtle hint of vanilla and oat come through

FELLOW DUO

The aroma black tea, back cardamom, soil, malt, wheat germ, mulberry, and black apple

The body is weak and thin like of black tea with a lacey feel

The acidity is much weaker with the dirty and lingering taste still present but no brightness or crispness

The flavors of the cup are of navel orange, milk chocolate, mulberry, marshmallow, lemon pith, dill, magnolia, apricot flower, vanillin, oak, allspice, dandelion, and yucca

I would say this is a hit or miss depending on flavors and acidity but still gives a good cup

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