CUPPING

Aroma

The aroma is of black walnut, cinnamon, cocoa powder, sapote, apricot, marionberry, soil, tobacco, black tea, carbon, burlap, leather, and stale sesame oil.

Body

This is a medium-heavy bodied coffee that has a velvety coating the finishes very thick, rough with a mucus-like consistency

Acididty

The acidity is medium with more of a citrus-like consistency with a lingering dirty taste that is unbalanced dry and tart

Flavors

The flavor is of dirty water with delicate hints of cream, walnut, leather, dutch process cocoa, grilled preserved lemon, instant coffee, hickory, soil, pink salt, black sesame seed, clove, and roasted black tea.

As it cools the carbon and ashy notes develop stronger with a very delicate hint in the back of vanilla and cream

Kalita

The aroma is fishy with hints of soil

The body is very weak and has the consistency of dirty water

The acidity is low with a lingering dirty and unbalanced structure

The flavors of the cup are of dirty water, malic acid, clove, burnt popcorn, ash, liquid smoke with delicate hints in the back of orange marmalade, magnolia, and a very faint hint prune

Coffee Origin : Yirgacheffe, Idido

Coffee Species : Arabica

Coffee Varietal : JARC Variety (74110) & Indigenous Landrace Varieties

Coffee Elevation : 1900 - 2400M

Coffee Farm/ Producers : Idido Wegida Washing Station

Coffee Roasting Date, Roaster : Wonderstate Coffee - 8/13/2020

Coffee Processing : Natural

The beans have the fragrance of malt, merlot grape, white cranberry, goji, burlap, oak, cherimoya, allspice, Maple sugar, blanched almond, dried apricot, cocoa nib, peach blossom, blueberry, lemon curd, alfalfa, plumeria, white pineapple, cinnamon, blood orange, hibiscus, dried strawberry, toffee, and banana milk

The grounds have the fragrance of dried cranberry, dried tangerine, pineapple, clove, allspice, plumeria, magnolia, goji, apricot jam, lemon curd, baked blueberry, toasted hazelnut, nougat, camomile, merlot grape, saffron, burlap, and wheat

CUPPING

The aroma is of malt, white cranberry, goji, burlap, almond flour, dark brown sugar, dried apricot, cocoa powder, soil, peach blossom, blueberry, baked red apple, lemon curd, plumeria, caramel, white pineapple, blood orange, black salt, hibiscus, and finger lime

This is a full bodied coffee that has a velvety mouth-feel that slowly dissipates to a sticky and chewy finish

This is a bright acidity that is tart and lingers with a lingering dirty finish like of fermented oro grapefruit

The flavors of this coffee are of hibiscus, persevered lemon, white cranberry, goji, oro grapefruit, plumeria, blackberry, blistered blueberry, oat milk, cherimoya, vanillin, peach, cocoa powder, lilac, white pineapple, cinnamon, concord grape jelly, blood orange, dried strawberry, stewed tomato, cabernet grape, magnolia, watermelon rind, and coffee cherry.

As it cools notes of chocolate ganache, cream, banana pudding develop and the cranberry develops more with a subtle note of hickory in the finish