CUPPING

The aroma is of cashew, malt, toffee, rose hips, candied grapefruit, soy sauce, pomegranate molasses, strawberry papaya, black tea, burlap, dried mandarin, green grape, kombu, dried marionberry, dutch process cocoa, gooseberry jam, demerara sugar, dill, and guava

This is a thick and syrupy bodied coffee that is sweet and silky with a slight gain finish

This is a high acidity that has a tart citrus-forward that lingers and slightly dirty

The flavors of this coffee are of red grapefruit, black tea, dutch proses cocoa powder, rose hips, magnolia, burlap, dried mandarin, green papaya, demerara sugar, pomegranate molasses, strawberry papaya, mangosteen, tobacco, noni juice, hemp seed, adobo seasoning, star thistle, and Mexican palo verde seed.

As it cools notes of fresh tobacco, gooseberry jam, and bourbon develop with a sweet undertone of marshmallow

Kalita

The aroma is of black tea, chamomile, clay, black apple, black walnut flour, amoretto, allspice, black cardamom, dried mandarin, green grape, kombu, and raw cane

The body is weak and tea-like with a slightly astringent and dirty fell like of clay

The acidity is very low with just a hint of malic acidity

The Flavors of the cup are of gray clay, dried apple chip, black tea, fresh tobacco, black cardamom, dried mandarin, and kombu

Can not recommend this coffee on this device

Coffee Origin : Rwanda; Nyamasheke

Coffee Species : Arabica

Coffee Varietal : Red Bourbon

Coffee Elevation : 1,800 m

Coffee Farm/ Producers Ruvumbu washing station

Coffee Roasting Date, Roaster Methodical Coffee - 4/14/2020

Coffee Processing : Washed

Notes The beans have the fragrance of plum, crimson raisin, honey comb, dried apricot, sandalwood, barley, carob, hazelnut, blackberry, winter savory, brown rice, cola, soil, dutch process cocoa powder, rooibos tea, dried blood orange, prickly pear, dill, tapioca starch, and red apple

The grounds have the fragrance of cranberry, navel orange, raspberry, plum, golden raisin, bottle brush, prickly pear, honey suckle, dutch process cocoa powder, tomato, brown rice, saffron, musk, birch, long pepper, leather, and pumice

CUPPING

The aroma is of honeycomb, prune, sandalwood, carob, hazelnut, winter savory, dragonfruit, Crenshaw Mellon, dried blood orange, golden raisin, bottle brush, vanillin, gray sea salt, clay, dried apricot, blackberry jelly, and cola

This is a full-body coffee that is slightly rough with a sticky and chewy coating that finishes like a juicy syrup

This is a medium-high acidity coffee that has a bright forward punch that very slowly tapers to a dry and lingering apple-like feel

The flavors of this coffee are of quince, malt, Cara Cara orange, red apple sauce, Asian pear, dragons egg pluot, crimson raisin, dragons blood, prickly pear, rooibos tea, white cranberry, hibiscus, bakers chocolate, oak, tamarind, molasses, ponzu, black apple, sun-dried tomato, candied red grapefruit, grape leaf, barley, and cranberry juice

As it cools nots of white cranberry and dirt develop along with a note like of hemp seed

ASOBU Poor Over

The aroma is of demerara sugar, nougat, vanillin, peanut brittle, cocoa powder, honeysuckle, marshmallow, and cascara

The body is much weaker with a juicy like quality that is thin and watery

The acidity is very low with a sweet and citrus-like consistency almost reminiscent of candied orange peel

The flavors of the cup are of cascara, candied orange peel, sassafras root, vanillin, watermelon jelly, black tea, bergamot, hibiscus, passion fruit leaf, sandalwood, blackberry, cola, dragonfruit, crimson raisin, and white rum. there is a very subtle hint of mint in the back