Coffee Origin : Ethiopia, Sidamo

Coffee Species : Arabica

Coffee Varietal : Heirloom

Coffee Elevation : 1600-1800mm

Coffee Farm/ Producers : Unk

Coffee Roasting Date, Roaster

Kaleidoscope Craft Brew Coffee - 6/12/2021

Coffee Processing : Natural

The fragrance of the beans are malt, blackberry, baked blueberry, pink guava, dried strawberry, plumeria, black cardamom, almond, jasmine, tangerine, peach blossom, persimmon, peach blossom, brown sugar, cocoa powder, yeast, and fresh tobacco

The grounds have the fragrance of malt still with notes of plum, grilled peach, dried strawberry, goji, jasmine, lilac, summer savory, almond, blueberry jam, cinnamon, cocoa powder, vanillin, plumeria, white grape and marshmallow

CUPPING

Aroma

The aroma is of baked blackberry, fresh tobacco, honeycomb, goji, grilled peach, Meyer lemon, raspberry jam, cinnamon, black tea, dried strawberry and blueberry, brown sugar, almond, black cardamom, and plantain.

Body

This is a medium-bodied coffee that is velvety with a sharp spice note in the back the in lingering

Acidity

This is a medium acidy coffee that is sharp and tart with bergamot and hop like tartness but subdues quickly to a sweet berry

Flavor

The flavor is smoky at first with notes of burnt wheat, black cardamom, onyx chocolate, once that subdues notes of raspberry, pink grapefruit, dried blackberry, white cranberry, cinnamon, walnut, oolong tea, tobacco, grilled peach, prune, bottle brush, And finishes with a caramel-like taste in the back.

As it cools notes of black apple, hibiscus, and concord grape

Poor Over with World Market Honeycomb Filter

The Aroma is black currant, oak, bottle brush, tobacco, marshmallow, and blood orange

The Body is tea-like with a silky and juicy

The Acidity is very low with a very subtle hint of white grape

The Flavor is of black tea, almond flour, raspberry leaf, golden apple, green papaya, and hemp hearts

Can not recommend this coffee on this

CUPPING

Aroma

The aroma is of nugget, walnut, leather, blackberry, oak, prune, wheat germ, tamarind, hibiscus, baked black apple, cork, dutch process cocoa powder, dragons blood, blood orange molasses, nettle, winter savory, and toasted amaranth

Body

This is a full-body coffee that is smooth and creamy with a lingering buttery feel

Acidity

This is a smokey tart forward note of grilled citrus that lingers and finishes with a sharp spicy note

Flavor

The flavors of this coffee are of soil, prune, chipotle, turmeric, chicory, blackberry, black apple, oak, burnt sugar, toasted walnut, leather, grilled pink lemon, black currant, tamarind paste, hibiscus, cocoa nib, pomelo, apricot blossom, allspice, and dragons blood

As it cools notes of wine grape, and soy develop along with a more pronounced plum note and a cherry note

Fellow Stagg

The aroma is of frankincense, wheat germ, lemon pith, wet cotton, brown sugar, winter savory, and black currant

The acidity is very weak with a hint of malic acid like of dried apple

The body is weaker with a watery or tea-like constancy

The flavors are of red apple, chestnut, pluot, caramel, oak, blackberry, black apple, cocoa powder, and tobacco