CUPPING

At the crack, the aroma is of milk chocolate, bergamot, white tea, oat, chia, white grape, almond flour, oak, mandarin orange, gooseberry jam, lilac, sundried tomato, and baked mulberry.

This is a week body that is tea-like with a juicy and syrupy coating that is quick

This is a medium-high acidity that is very juicy with a lingering and deep berry juice like feel

The flavor is of blood orange, Asian pear, dill, white cranberry, mulberry, bergamot, hibiscus, macho banana, finger lime, cracked ginger, magnolia, yellow tea, green papaya, white grape, oak, damp clay, baked strawberry, hops, mushroom, coffee cherry, and cassis

As it cools notes of tobacco and herbs develop with a tart marshmallow taste

FELLOW STAGG XF

The aroma is of white cranberry, black tea, hibiscus, golden apple, bergamot, oat, dill, magnolia, and lilac

The Body is very weak like of tea and watery

The acidity is not existent but is juicy with a very delicate floral note

The flavors of tobacco, oak, vanillin, red apple, macho banana, allspice, mulberry, bergamot, yellow tea, green papaya, white grape, and lilac

Coffee Origin: Ethiopia, Guji

Coffee Species: Arabica

Coffee Varietal: Ethiopian heirloom

Coffee Elevation: _________________________

Coffee Farm/ Producers: Getachew Zeleke

Coffee Roasting Date, Roaster: Sparrows Coffee - 1/21/2021

Coffee Processing: Washed

The fragrance of the Beans are of burlap, goji, marionberry, Meyer Lemon marmalade, bottle brush, bakers chocolate, Crenshaw Mellon, orange blossom, rosehip. Vanillin, lilac, dill, plum, baked strawberry, roasted peanut skin, and camomile.

The grounds have the fragrance of red currant, goji, baked strawberry, plum, gooseberry, bittersweet cocoa powder, Eureka Lemon, dill, sumac, suffer, granny smith apple, lilac, watermelon rind, coffee cherry, hazelnut, dulce de Leche, and plantain

CUPPING

The aroma of the cup is of bakers chocolate, rose hip, honey suckle, golden raisin, burlap, goji, gooseberry, Meyer Lemon marmalade, bottle brush, lilac, sumac, plantain, dried white pineapple, allspice, and dried blackberry

This is a fun body coffee that is creamy with a thick and syrupy mouth-fill finishing with a velvety coating

This is a mild acidity that is very citrus forward of tart lemon and tart apple in the back with a sweet finish

The flavor of the coffee is of Meyer Lemon marmalade, pickled watermelon rind, gooseberry, goji, lilac, bakers chocolate, burlap, bottle brush, baked blackberry, hibiscus, coffee cherry, sumac, marshmallow, Asian pear, white currant, cherimoya, yellow cherry, and magnolia.

As it cools the notes of lemon develop more and are very strong with an astringent after tase like of clay and gray salt

Asobu - Pour Over

The aroma of the cup is of baked orange, lilac, watermelon rind, cream de mint, and soil

The Body is weaker with a smooth and juicy with a silky finish

The acidity is sweeter like vanillin with a marshmallow-like feel

The flavors of the cup are of oolong tea, orange blossom, bakers chocolate, gooseberry, soil, raw almond, water craker, lemon drop, fresh tobacco, and bosc pear