Coffee Origin : Guatemala, Acatenango

Coffee Species : Arabica

Coffee Varietal : Caturra

Coffee Elevation : 1,550 - 1,650

Coffee Farm/ Producers

Finca Monte de Oro, Mariao Alarcon

Coffee Roasting Date, Roaster

Huckleberry Coffee Roasters - 4/6/2022

Coffee Processing : Black Honey & Natural

The beans have the fragrance of blackberry jam, plum, Brazil nut butter, pumpernickel bread, sassafras root, marshmallow, clove, fresh tobacco, cocoa powder, grilled watermelon, bell pepper, rubbed sage, dried green apple, peach, bing cherry juice, brown rice, dill, burlap, black cardamom, and squash blossom

The grounds have the fragrance of stewed blackberry, cocoa nib, plumeria, bing cherry juice, Pani Miris Cinnamon quills, brown rice, raspberry, burlap, lilac, chicory, rubbed sage, dried apricot, peach blossom, honeysuckle, black apple, concord grape, copper, gray clay, and endive

CUPPING

Aroma

The aroma is of chocolate ganache, allspice, blueberry jam, lilac, apricot blossom, marshmallow, butterfly pea, fresh tobacco, bing cherry juice, basmati rice, black tea, black cardamom, granola, baked black apple, plum, and cashew milk.

Body

This is a medium-bodied coffee that is creamy with a sticky velvety back that is juicy throughout

Acidity

This is a medium-low acidity coffee that is crisp with a tart berry-like acidity to this that lingers with a dry and muted finish

Flavor

The flavors of the coffee are of peach, apricot, pomegranate, fresh tobacco, clay, dutch process cocoa powder, black cardamom, gooseberry, huckleberry jam, Queen Anne cherry, Crenshaw melon, birch wood, cashew milk, plantain, granola, chicory, rubbed sage, grilled watermelon, black walnut, sassafras root, adobo, chia seed, and tapioca

As it cools notes of cream, and malt develops with a very creamy texture and sweetness along with a mangosteen tartness in the back.

Fellow Stag

The aroma is of blueberry, malt, allspice, vanillin, malt, bing cherry, raspberry, and bottle brush

This is full-body that is creamy and velvety with a smooth texture thorough out

The acidity is high with a bright dark stonefruit note that is sweet and floral

The flavors of care cara orange, yellow watermelon, longon, gooseberry, sage, bing cherry, chicory, sumac, rubioos tea, and white cranberry

CUPPING

Aroma

The aroma is of dragons blood, mangosteen, blackberry molasses, marshmallow, red clay, pink lemon, orchid, juniper, mangosteen, yucca root, ironwood, Cara Cara orange, cocoa powder, dried white guava, and red currant

Body

This is a medium-bodied coffee that is slick and juicy with a tea-like finish that is creamy

Acidity

This is a medium acidity that is dry and lingering with a malic style acidity that’s unbalanced

Flavor

The flavors are of blackberry jam, marshmallow, magnolia, green apple, blood orange, stewed strawberry, and orchid, along with tea, mangosteen, sumac, juniper, bay leaf, pink lemon, white ash, grape leaf, red pear, black apple juice, wine grape, and balsamic glaze.

As it cools notes of the breed develop more with a pomelo tartness, a smoked pepper-like spice in the back, and a corn-like taste also. A finish of marijuana that lingers.

Asobu Pour Over

The aroma is of chicory, clay, cocoa powder, black currant, damp soil, coffee, soy, and tobacco

The body is weak with a rich coating but a watery like consistency that is lacy

The acidity is weak with a quick and clean juicy feel

The flavors of the cup are of black tea, black currant, ironwood, sapote, chipotle, allspice, blood orange jam, clove, squash blossom, lemon pith and caramel

I can not say this is a good or bad brewing method, but it brings out unique flavors not found in the cupping and is more of a worming spiced coffee that are very pleasant.