CUPPING

The aroma is of tart cherry, blackberry, clay, cocoa powder, dried corn, allspice, plantain, jasmine, golden raisin, cherimoya, soy, dill, Caracara orange, malt, black tea, dragonfruit, and summer savory

This is a heavy body coffee that is velvety with a syrupy and lingering coating the does not finish clean

This is a high acidy coffee that is bright and tart from a citrus-like taste with a lingering granny smith apple-like finish

The flavors of prune, tart cherry, kaffir lime, chicory, allspice, marshmallow, dried blood orange, hibiscus, yucca blossom, burro banana, granny smith apple, white cranberry, barbecued yellow peach, vanillin, oak, black salt, red pear, and freeze-dried raspberry

As it cools notes of cream, strawberry, candied lemon peel, starfruit, and cracked ginger develop making this coffee slightly lighter

AEROPRESS

The aroma of this coffee is of malt, cream chocolate ganache, plum, oak, toasted hemp seed, soil, stale nutmeg, black walnut flour and

The body is mild with a silky and creamy soundness that finished with a velvety and chewy roughness

The acidity is still high but more of a sour note that lingers

The flavors dried jalapeno, prune, allspice, nutmeg, cherimoya, soy, dill, Oro Blanco grapefruit, malt, black tea, black apple, cranberry, red banana, and clove

I CAN NOT RECOMMEND THIS COFFEE ON THIS

Coffee Origin : China; Pu’er, Yunnan,

Coffee Species : Arabica

Coffee Varietal : P-3, P-4

Coffee Elevation : 1600 m

Coffee Farm/ Producers Orchid Forest Project

Coffee Roasting Date, Roaster Arcade Coffee Roasters - 3/16/2020

Coffee Processing : carbonic maceration

The beans have the fragrance of malt, dried strawberry, tangerine and cream, allspice, bergamot, damp soil, blueberry, celery, wormwood, tomato powder, white tea, burlap, baked pineapple, wasabi, cracked ginger, black cherry, ginseng, dill, lard, plumeria, and almond flour

The grounds have the fragrance of granny smith apple, tart cherry, ginseng, pickled ginger, allspice, lotus, malt, bergamot, wormwood, longon, dried tangerine, Frankincense, baked pineapple, vanillin, green tea, plumeria, Cholla Cactus Buds, tasted hops, Worcestershire sauce, long pepper, and white chocolate

CUPPING

The aroma is of chocolate ganache, baked apple, damp soil, blueberry, strawberry compote, wormwood, burlap, baked pineapple, black cherry, ginseng, Worcestershire sauce, cashew, clove, allspice, oak, meat, lotus, and sassafras root

This is a heavy-bodied coffee that has a stick and chewy coating that is thick and lingers in the back of the throat with a juicy finish

This is a mild acidity coffee that is juicy and clean with a delicate structure of floral and citrus acidity’s that meld together in a crisp union

The flavor is of cabernet grape, Worcestershire sauce, black apple, fermented longon, strawberry, lotus, damp soil, blueberry jam, cashew butter, dried strawberry, wormwood, burlap, baked pineapple, tomato powder, pickled ginger, allspice, Frankincense, Cholla Cactus Buds, ginseng, bing cherry, blood orange, vanillin, dried jalapeno, tasted green tea, tobacco, and tart cherry.

As it cools notes of cream and the tobacco deli much stinger with a floral note that is sweet like of plumerias and honeycomb

PAKT POUR OVER SYSTEM

The aroma of the cup is of malt, meat, soy, soil, cocoa nib, black tea, black cardamom, bergamot, wormwood, longon, ginseng, tomato powder, corn, Asian pear, lilac and plantain

The body is much weaker but is still juicy with a smooth and a dry finish

The Acidity is very much on the malic side like a green apple that is lingering with a slight spicey finish

The flavors of the cup are of bing cherry, mangosteen, tobacco, cocoa nib, coffee blossom, wormwood, Worcestershire sauce, cashew, allspice, grilled pineapple, black apple, dried strawberry, bergamot, damp soil, blueberry, blood orange, and sumac

Highly recommend this coffee on this as it brings out such unique characteristics and flavors