CUPPING

The aroma of the cup has notes of dried fig, sandalwood, Cocoa powder, raisin, allspice roses-hips, fresh tobacco, hibiscus powder, lilac, Brown sugar, BlackBerry jam, clay, leather, Gjetost cheese, summer savory, long pepper, and grilled mango

This is a medium-bodied coffee with a rich bittersweet structure like of Cocoa Nib that tapers to a Full creamy mouthfeel

This is a mild acidity coffee with a bittersweet and light texture that is reminiscent of blood orange jam

The flavors of the coffee are White cranberry, cocoa nib, malt, fresh tobacco, plum, dried figs, allspice, freesia, brown sugar, blood orange marmalade, summer savory, soy sauce, dried red apple, sandalwood, hibiscus powder, green papaya, clay, Aleppo pepper, chervil, noni juice, black walnut, and toast black tea.

As it cools notes of marshmallow, apricot jam, and soil develop more with an oak finish

AREEOPRESS

The aroma is of soil, fresh tobacco, clay, soil, malt, and oak

The body is medium and much like being cupped with a more of a creamy and melted chocolate feel

The acidity is higher with an astringent and lingering green apple-like state with a dirty finish

The flavors are of blood orange, macho banana, hibiscus powder,

Can not recommend this coffee this way

Coffee Origin : Colombia, Huila

Coffee Species : Arabica

Coffee Varietal : Castillo, Colombia, Caturra

Coffee Elevation : _________________________

Coffee Farm/ Producers : 315 small farms

Coffee Roasting Date, Roaster Compelling Coffee Roasters - 3/23/2020

Coffee Processing : Wet

The beans have the fragrance of malt, toffee, demerara sugar, dill, guava puree, amoretto, iodine, white cranberry, allspice, black cardamom, cocoa powder, rose hips, camomile, birch, burlap, dried mandarin, green papaya, vanillin, green apple, kombu, and dried marionberry.

The grounds have the fragrance of Guava puree, candied grapefruit, amoretto, allspice, black cardamom, cocoa powder, rose hips, cranberry, raw cane, hemp seed, cedar, nougat, burlap, dried mandarin, red corn, baked yellow peach, gooseberry, black tea, and strawberry papaya

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