Cupping

Aroma

The aroma at the crack is of malt, caramel, lemon verbena, orange blossom, plum, cashew, golden watermelon, sandalwood, white pepper, honeycomb, orchid, burlap,

Body

This is a full-body coffee that is thick with a syrupy feel that is sticky and leaves a juicy coating

Acidity

This is a medium-high acidity coffee that is bright with a lingering tart citrus note that finishes dry

Flavor

The flavors of this coffee are grilled lemon, green papaya, tahini, brown sugar, sumac, arrowroot, pluot, dragons blood, fermented pomegranate juice, Crenshaw Mellon, bourbon, barrel cactus fruit, bottle brush, lemongrass, malt, fresh tobacco, and tart cherry

As it cools notes of cream, the orange blossom isomer prominent, and a note of almond milk develops in the back

Espro Bloom

The aroma of milk chocolate, tobacco, lemon head candy, oat, and black tea

The body is tea-like with a silky feel now

The acidity is now very mellow with it being delicate and floral like of orchid

The flavors of the brew are cashew milk, lemon curd magnolia, orchid, oat, orange blossom, golden watermelon, wormwood, white pepper, honeycomb, and apricot blossom

Coffee Origin : Kenya, Embu county

Coffee Species : Arabica

Coffee Varietal : Ruiru 11, SL-28, Batian

Coffee Elevation : 1750

Coffee Farm/ Producers :

Gakundu Farmers’ Cooperative Society

Date Sampled : 3/30/2021

Coffee Processing : Washed

The fragrance of the beans are of blue corn, blackberry, raspberry, white currant, bakers chocolate, dill, pink lemon, pink salt, chamomile, hazelnut, bottle brush, allspice, rose hips, soil, red tea, saffron, and ocean water

The grounds have the fragrance of stewed tomato, blackberry, black currant, strawberry, allspice, magnolia, toasted hazelnut, rubber, dark chocolate, blood orange, bottle brush, tobacco, jasmine, black tea, dried pineapple, and nougat

Aroma

The aroma is of cocoa nib, saffron, baked strawberry, dill, white currant, almond flour, dried white pineapple, stewed tomato, pink lemon, magnolia, raspberry, tobacco, blackberry, marshmallow, leather, and tamarind,

Body

This is a medium body coffee that is well rounded with a creamy forward that pairs to a sticky coating at the finish

Acidity

This is a high acidity coffee that is bright and tart with a lingering dry finish

Flavor

The flavors of this coffee are lime, bottle brush, green apple, freeze-dried raspberry, bakers chocolate, blue corn, black currant, soil, blood orange juice, allspice, bottle brush, blackberry, baked strawberry, hazelnut, gray salt, squash blossom, and green apple

As it cools notes of Cara Cara orange, apricot jam, and a tased like of creme fraiche develop.

Trinity - Zero

The aroma is of soil, bakers chocolate, black walnut, allspice, freeze-dried blackberry, and tobacco

The body is smoother with a tea-like consistency and a feel of silk

The acidity is just as being cupped

The flavors of this brew method are of Oro Blanco grapefruit, bottle brush, freeze-dried raspberry, bakers chocolate, red currant, blackberry, pink salt, black walnut, vanillin, and oak

This brewing method does not do anything to help or really change the coffee and is much like what it was like cupped