CUPPING

Aroma

The aroma is of Crenshaw mellow, raspberry, marionberry, what germ, bakers chocolate, Caracara orange, strawberry, cane sugar, orchid, almond flour, sandalwood, and tomato

Body

This is a heavy-bodied coffee that is thick and sticky with a creamy and mucus-like lingering feeling in the back

Acidity

This is a medium acidity coffee that is tart at first like of red apple and lingers with a delicate sweetness in the back like cane sugar

Flavor

The flavors of the coffee are of licorice root, raspberry, mangosteen, chocolate ganache, sandalwood, pluot, baked strawberry, vanillin, nougat, orchid, blood orange, sandalwood, burlap, jaboticaba, Crenshaw Mellon, black apple, and marshmallow,

As it cools notes of dried and baked very develop stronger with subtle hints of fresh tobacco, earth, and lemon drop candy

Fellow Stag XL

The aroma has been muted more with notes of roasted avocado leaf, plantain, tamarind, hay, burlap, walnut, baked blackberry, and toasted black tea

The body is weaker but still has a smooth and juicy feel that tapers to a silky coating

The acidity has more of a citrus-forward feel that is like kumquat that lingers with a sweet back note

The flavors of the cup are burlap, black walnut, plum, blackberry, marionberry, burnt cane sugar, nougat, strawberry icecream, red apple, orchid, cocoa nib, blood orange, sandalwood, loquat, and tobacco

Coffee Origin : Burma, Mindat

Coffee Species : Arabica

Coffee Varietal : S795, SL34

Coffee Elevation : 1500M

Coffee Farm/ Producers : Hornbill Chin Coffee

Coffee Roasting Date, Roaster

Sonder Coffee - 3/20/2021

Coffee Processing : Fully Washed, raised bed dried

The beans have the fragrance of plum, dried fig, allspice, dark cherry, popcorn, magnolia, tangerine, marionberry, leather, frankincense, fermented nut, nectarine, cream, wheat germ, soil, fresh tobacco, and musty

The grounds have the fragrance of oolong tea, prune, fig jam, dragons blood, wormwood, bottle brush, dried cherry, grilled apricot, fresh tobacco, barley, sage, yucca root, raw olive, and soil

Cupping

Aroma

The aroma is of dried tangerine, figgy pudding, prune, licorice root, dragons blood, bottle brush, dried cherry, nectarine flower fresh tobacco, honeysuckle, English pea, cocoa powder, dark cherry, allspice, chia, magnolia, and soil

Body

This is a medium-bodied coffee the is well rounded with a subtle syrupy feel that is slick and juicy but quickly diminishes

Acidity

This is a medium-high acidity coffee that is brought with tart citrus-like forward tapering to a lingering dry mouthfeel

Flavor

The flavors after the crack are Adriatic Figs, magnolia, finger lime, bottle brush, pluot, tobacco, dragons blood, dried cherry, nectarine, tart cherry, rubbed sage, wormwood, cocoa powder, hibiscus, yellow watermelon, lemon curd, popcorn, soil, And back hint of miso along with frankincense that is very delicate.

As it cools notes of burnt sugar and a deep cherry develop with subtle hints of red clay in the back and a stewed apple

French Press

The aroma is of soil, plum, tea, allspice, marshmallows, and brown rice

The body is very week and tea-like with it being very thin

The acidity is almost not existent with a very subtle hint of sugar cane and apple-like

The flavors of the cup are wheatgrass, black tea, cream, red apple, nutmeg, lilac, butterscotch, berry-like of freeze-dried blueberry, chia, cork, and yucca root

I can not recommend this coffee on this brewer