Coffee Origin :

Huila, Colombia & Sidama, Ethiopia

Coffee Species : Arabica

Coffee Varietal : Mixed

Coffee Elevation : Unk

Coffee Farm/ Producers : Small shareholders

Coffee Roasting Date, Roaster

Succulent Coffee Roasters - 2/25/2022

Coffee Processing : Natural Process - Ethiopia, Washed - Colombia

The beans have the fragrance of blueberry, gram cracker, allspice, Meyer lemon, cocoa nib, raspberry, squash blossom, dried green apple, malt, cactus pear, hazelnut, dried plum, amaranth, golden watermelon, gray salt, plumeria, tamarind molasses, bing cherry, brown sugar, and apricot

The grounds have the fragrance of mulberry, black apricot, pomelo, malt, cactus pear juice, hazelnut oil, dried plum, amaranth, bakers cocoa, bing cherry, Maduro banana, chamomile, yucca flower, malt, white cranberry, Santa Claus melon, and allspice

CUPPING

Aroma

The aroma is of bakers chocolate, blackberry molasses, gray salt, hazelnut oil, parsley, squash blossom, dried green apple, yucca flower, brown sugar, apricot, dried bell pepper, marjoram, and golden cherry

Body

This is a medium-bodied coffee that is smooth and silky at first with a thick back of a syrupy coating

Acidity

This is a medium-low acidity that is slow and creeps up on you to a bright and sharp citrus acidity.

Flavor

The flavors of this coffee are of blackberry, raspberry leaf, black tea, bing cherry, light brown sugar, yucca flower, bloomed chia seed, bakers cocoa, malt, cactus pear, hazelnut, dried plum, capper powder, pink grapefruit, golden berry, light brown sugar, bing cherry, Maduro banana, marjoram, roasted pumpkin seed, light soy sauce, and fresh tobacco

As it cools notes of vanillin, chicory, damp soil, yucca, and camomile develop with a harsh astringent and lingering undertone.

Fellow Duo

The aroma is of damp soil, bakers cocoa,

The body is much like cupped with more of a quick finish of the syrup feel

The acidity is medium-high with the citrus more pronounced and tart

The flavors are of grilled Meyer lemon, quince jam, yucca flower, artichoke, gooseberry, white cranberry, bay leaf, dutch process cocoa powder, gray salt, tobacco, hickory, smoked bell pepper, and dried bing cherry

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