Maquina - Colombia Carnaval

Coffee Origin : Colombia, Nariño

Coffee Species : Arabica

Coffee Varietal : Caturra, Castillo, Colombia

Coffee Elevation : 1,800 - 2,000

Coffee Farm/ Producers

Blend of community farms in Buesaco

Coffee Roasting Date, Roaster : Maquina - 02/09/22

Coffee Processing : Washed

The beans have the fragrance of cherimoya, white cranberry, rose hips, red count, plum, vanillin, burlap, fresh tobacco, sandalwood, blackberry, plantain, white guava, dill, malt, agave, stewed blueberry, and squash blossom

The grounds have the fragrance of cherimoya, yogurt, red apple, chicory, plum, black currant, black cardamom, fresh tobacco, damp soil, sandalwood, stewed tomato, plantain, wheat germ, Oro Blanco grapefruit, and golden raisin

CUPPING

Aroma

The aroma is of burlap, black cardamom, tamarind, birchwood, chocolate ganache, black currant, red apple, baked blackberry, malt, plum, alfalfa, Oro Blanco grapefruit, golden raisin, vanillin, rose hips, and maple flakes

Body

This is a full-bodied coffee that is smooth and juicy with a dry coating

Acidity

This is a medium-high acidity that is astringent and dry. It is high in malic acid and muted with a lingering dull note throughout

Flavor

The flavors of this coffee are red currant, plum, goji, hawthorn, red apple, cherry juice, chicory, plum, fresh sandalwood, tomato paste, plantain, Oro Blanco grapefruit, golden raisin, cranberry, hops, apple banana, sapote, tamarind, pink lemon, cranberry, pomegranate molasses, cream, vanillin, dill, and sumac

As it cools notes of milk powder and vanilla develop along with black grape and a floral note like dandelion

Fellow Stag XL

The aroma of the cup is of blackberry, burlap, cocoa powder, bottle brush, prune, baked black apple, blackberry jam, blistered tomato, burlap, and black cardamom

The body is juicy with a

The acidity is much higher with a tart citrus note and a dry green apple finish that is lingering and crisp

The flavors of the cup are of soursop, Oro Blanco grapefruit, chicory, damp soil, plum, toasted black sesame, granny smith apple, red currant, hops, sapote, cranberry, Jabuticaba, and bottle brush

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Hidden House - Kenya Kagumoini

Coffee Origin : Kenya, Murang

Coffee Species : Arabica

Coffee Varietal : SL28, Ruiru 11, Batian

Coffee Elevation : 1,750

Coffee Farm/ Producers : unk

Coffee Roasting Date, Roaster:

Hidden House - 2/22/2022

Coffee Processing : Washed

The fragrance of the beans are of burlap, dried fig, persimmon, alfalfa, nettle, dried strawberry, blood orange jam, cherimoya, kiwi berry, pink lemonade, fresh tobacco, rambutan, guava candy, king oyster mushroom, watermelon rind, bakers cocoa powder, green apple sauce, and chia flour

The grounds have the fragrance of concord grape, marjoram, white cranberry, crimson raisin, nettle, gooseberry jam, figgy pudding, marshmallow, guava gummy, yellow watermelon, pink lemonade, rambutan, and sumac

CUPPING

Aroma

The aroma is of tamarind, chicory, fig jam, fresh tobacco, persimmon, nettle, blood orange jam, pink lemonade, rambutan, watermelon rind, cocoa powder, raisin, milk powder, guava gummy, and green apple

Body

This is a full-bodied coffee that is creamy and thick like of syrup and leaves with a velvety back

Acidity

This is a high acidity that has a bright forward and lingering tapering to a dry and sharp finish

Flavor

The flavors of this coffee are of blood orange, gooseberry, sumac, caramel, pinot grape, bakers chocolate, mirth, lotus, watermelon rind, black apple, bergamot, ponzu, dragons blood, bottle brush, white cranberry, sandalwood, raw hazelnut, crimson raisin, red currant, cocktail lime, and longon

As it cools notes of guava and vanillin develop with cream and the cherimoya are very pronounced

Fellow Duo

The aroma is of milk powder, sassafras root, dried red apple, arrowroot, magnolia, cherimoya, gooseberry, steel, plantain, Korean Mellon, and cocoa powder.

The body is weak with a dirty water consistency with a subtle note of cocoa powder

The acidity is very low and dull with a very delicate citrus note in the back

The flavors of the cup are of cocoa powder, navel orange, gooseberry, dried fig, soursop, red apple, , yellow cherry, D'Anjou pear, and bottle brush.

This can be a hit or miss for this brewing method

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