Coffee Origin : Ecuador, Pichincha growing region
Coffee Species : Arabica
Coffee Varietal : Typica Mejorado
Coffee Elevation : 1,500 - 1,700 M
Coffee Farm/ Producers
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Coffee Roasting Date, Roaster
Paradise Coffee Roasters - 5/8/2019
Coffee Processing : Washed
The beans have the fragrance of chocolate, manilla mango, rose hips, clove stem, honey comb, white birch, grilled yellow watermelon, leather, clay, golden raisin, died strawberry, longon, and tonic water
The grounds have the fragrance of red mango, cumin, camomile, honey comb, cocoa powder, white pepper, goji, vanillin, maple flakes, tangerine, longon, blood orange cured, Mexican palo verde flower, finger lime, and milo wood
CUPPING
Aroma
The aroma toasted cocoa nib, dried tangerine, raw pecan, mango, longon, plantain, leather, cumin, bilberry, tamarind, rose hips, finger lime, goji, dried mango, yucca, and black salt
Body
This is a medium-bodied coffee that is smooth and creamy with a velvety like coating that lingers in the middle
Acidity
This is a medium-high acidity that is bright of cherry at first and quickly tapers to a muted and astringent finish that is clean
Flavor
The flavor is of tangerine, yellow watermelon, cumin, dried mango, squash blossom, green papaya, cocoa nib, lime pith, coffee cherry, white currant, gooseberry, milo wood, Mangosteen, sugar cane, and pecan
As it cools notes of cantaloupe and vanillin develop along with a marshmallow-like taste in the finish
Asobu Pour Over
The aroma is of black currant, plum, cocoa butter, hazelnut, dried mango, hay, black cardamom, and leather
The body is weaker and is more teal-like than full with a silky and slightly stick texture
The acidity is more mellow and astringent with a floral-like taste
The flavors of the cup are lilac, cocoa powder, bergamot, cloudberry, vanillin, birch, leather, rose hips, mangosteen, brown sugar, squash blossom, and sage
