CUPPING

Aroma

The aroma of this coffee is of burlap, cocoa powder, baked blackberry, chicory, dried papaya, honeysuckle, gooseberry jam, tamarind, plumeria, frankincense, strawberry compote, blood orange molasses, winter savory, Brazil nut, port wine, blueberry, soy, gray sea salt and crowberry

Body

This is a medium — full-bodied coffee that is smooth with a silky creamy mouth feel tapering to a chewy coating

Acidity

This is a high acidy coffee that is bright and tart citrus-forward that lingers with a sharp dirty feel that lingers throughout leaving a tart green apple-like feel

Flavor

The flavors of this coffee are of key lime, white cranberry, dutch process cocoa powder, blackberry, green papaya, honeycomb, gooseberry, allspice, granny smith apple, pomegranate molasses, winter savory, macadamia nut milk, hibiscus, white asparagus, jasmine, chicory, white miso paste, plantain, Seville orange, vanillin, oak, dandelion, and golden raisin.

As it cools notes of bourbon, and vanillin develop alone with subtle hints of plum and blood orange.

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Coffee Origin: Burma, Mindat

Coffee Species : Arabica

Coffee Varietal : S795, SL34

Coffee Elevation : UNK

Coffee Farm/ Producers : Hornbill Coffee

Coffee Roasting Date, Roaster

Thang’s Trade Coffee - 9/13/2020

Coffee Processing : Yeast from LALCAFÉ CIMA

The beans have the fragrance of cardboard, almond flour, magnolia, lemon verbena, honeycomb, nougat, cane sugar, bakers cocoa, malt, dill, soil, iodine, camomile, bubble gum, leather, and dried orange peel.

The grounds have the fragrance of watermelon juice, navel orange, honeycomb, leather, cocoa powder, hard-boiled egg, magnolia, soil, malt, cover honey, shmaltz, thyme, white cranberry, Brazil nut, black tea, amaranth, a delicate hint of jasmine, and marshmallow.

Cupping

Aroma

The aroma is of raisin, malt, leather, lemon verbena, marshmallow, straw, cola powder, lilac, lard, navel orange peel, amaranth, gray salt, dried black currant, cracked ginger, and magnolia

Body

This is a light-bodied coffee that is tea-lime with a thick coating in the back that lingers

Acidity

This is a very low acidity coffee that is sweet with delicate tropical brightness and a floral finish

Flavor

The flavor of this coffee is of navel orange, caramel, malt, dutch process cocoa powder, lemon verbena, allspice, back tea, magnolia, camomile, amaranth, leather, dried blackberry, blue corn, soursop, green papaya, orchid, and straw

As it cools notes of tobacco, cocoa powder, hickory, tamarind, and a smoked pepper like poblano

French Press

The aroma is of milk powder, malt, vanillin, honeycomb, cram, raw almond, and orchid

The body is very week and watery with a very thin and transparent feel

The acidity is slightly higher than cupped but still low but it is more pronounced

The flavors of the cup are cream, malt, orange icing, allspice, almond, alfalfa, cardboard, leather, damp soil, popcorn, and coconut husk