Coffee Origin : Nepal, Nuwakot

Coffee Species : Arabica

Coffee Varietal : Caturra and Typica

Coffee Elevation : 1300 - 1600 m

Coffee Farm/ Producers : Lekali Estate, Mingma Dorji Sherpa

Coffee Roasting Date, Roaster Press Coffee - 5/26/2020

Coffee Processing Washed

The beans have the fragrance of black currant, plum, molasses, cocoa nib, dried tangerine, toasted hazelnut, rooibos tea, strawberry, frankincense, alfalfa, tamarind, black cardamom, sandalwood, pink grapefruit candy, Crenshaw Mellon, and toast

The grounds have the fragrance of prune, bakers cocoa, acai, tamarind, black cherry, sandalwood, blanched almond, gooseberry jam, port wine, blood orange curd, marshmallow, alder smoked salt, and balsamic vinegar

CUPPING

The aroma is of, milk cocoa, hazelnut, tamarind, black cardamom, sandalwood, prune, marshmallow, cabernet grape, maple sugar, roasted carrot, blood orange, lime pith, cinnamon, burnt brown sugar, allspice, and chia

This is a bevy bodied coffee that is thick and velvety. There is a lingering heaviness in the finish

This is a quick and sharp acidity coffee that is more of a two-note flavor, as in first is bright like lemon and the second is more like black grape

The flavors of this coffee are of tart honeydew, plum, sandalwood, marshmallow, blood orange, taming paste, smoked paprika, limoncello, sumac, roasted bell pepper, dutch cocoa powder, allspice, fresh tobacco, endive, tamarind, black cardamom, black cherry, roasted carrot, lime pith, burnt brown sugar, leather, red currant, and sumac

As it cools notes of palo verde seed and yogurt deli along with the acidity bring much stronger and of lime

ESPRO - Bloom

The aroma is of hazelnut, cocoa powder, bing cherry, leather, sandalwood, prune, allspice, juniper, and magnolia

The body is medium-high with a thick syrupy note that slowly tapers to a sticky finish

The Acidity is medium-high with a malic acidity that lingers throughout and finishes with a delicate floral note

The flavors are of chocolate powder, toasted hazelnut, tamari, clove stem, alder, maple, golden raisin, violet, hickory smoked salt, poached pear, port wine, and tobacco

CUPPING

The aroma is of blue corn, bakers chocolate, blackberry jam, brown sugar, allspice, blueberry juice, vanillin, damp soil, honeycomb, camomile, tobacco, chicory, black grape, dried tangerine, and oak

This is a medium body coffee that is mellow and creamy with a smooth and silky feel

This is a medium-high acidy that is bright at first with a tart and lingering astringent note like of grapefruit and ginger

The flavor os of pink grapefruit, white cranberry, allspice, cracked ginger, milk chocolate, bottle brush, burro banana, sassafras root, clay, mulberry, black apple, sapote, black grape, vanillin, malt, rosehip, green bell pepper, soy sauce, woods ear mushroom, and prune As it cools notes of cocoa nib, dried mango and plum develop

Espro - Bloom

The aroma is very weak and of soy sauce, meat, dirty, blackberry, and cocoa nib

The body is weak and is tea-like with a rough finish

The acidity is almost not existent with a very delicate hint of lemon water and a ginger-like spice in the finish

The flavors are of black tea, allspice, white cranberry, ginger, sapote, bottle brush, vanillin, sassafras root, banana pudding, rubbed sage, chia, dried bell pepper, and maple sugar,

I can not recommend this method for this coffee as it does not have the depth or flavors for this coffee and makes it very week