Coffee Origin : Ethiopia; Guji Zone, Oromia

Coffee Species : Arabica

Coffee Varietal : Heirloom

Coffee Elevation : 2200 M

Coffee Farm/ Producers : Various Smallholders

Coffee Roasting Date, Roaster

Panther Coffee - 3/10/2021

Coffee Processing : Washed

The beans have the fragrance of caramel, toast, pineapple, strawberry, adobo, plumeria, lemon zest, leather, white cranberry, dried papaya, myrrh, fresh tobacco, pickled watermelon rind, oyster sauce, dried blueberry, toasted almond, and prune.

The grounds have the fragrance of oak, red grape, fresh tobacco, strawberry papaya, rambutan skin, Caracara orange, leather, buro banana, myrrh, strawberry, white guava, condensed milk, lemon zest, orchid, and plum,

CUPPING

Aroma

The aroma is of hazelnut, fresh tobacco, dried papaya, vanillin, oak, plumeria, lemon zest, leather, peach blossom, burro banana, white guava, dried orange, champagne grape, and jack fruit

Body

This is a full-body coffee that has a silky mouthfeel with the flavors persistent throughout with a long sweet and delicate finish

Acidity

This has a mental tartness throughout and is very juicy with a lingering balance

Flavor

The flavor is of champagne grape, malted milk, pineapple, peach, honeycomb, strawberry, eureka lemon, cacao nib, burro banana, mango, hazelnut, melon, yucca flower, white guava, star fruit, myrrh, papaya, tangerine, sandalwood, and very complex floral notes, particularly rosehip, plumeria, and orchid.

As it cools notes of black tea, apricot jam and lotus develop with a spicy complexity in the finish

Gino

The aroma of toat, soil, cocoa powder, leather, fresh tobacco, walnut, yucca, oak, and dried bell pepper

The body is weaker with more of a sticky and chewy mouthfeel

The acidity is higher with more of a tart citrus note from an Oro Blanco grapefruit pith

The flavors of the cup are of white grapefruit, fresh tobacco, dried pineapple, gooseberry jam, yucca, chia, black currant, red apple, fermented lemon, toasted black walnut, avocado leaf, adobo, and magnolia

I can not recommend this coffee on this device

Coffee Origin : Ecuador, Pichincha growing region

Coffee Species : Arabica

Coffee Varietal : Typica Mejorado

Coffee Elevation : 1,500 - 1,700 M

Coffee Farm/ Producers

_________________________

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