CUPPING

Aroma

The aroma is of cocoa powder, cantaloupe, honeycomb, sandalwood, brown rice, tamarind, baked plantain, Demetra sugar, elderflower, rye flour, green papaya, black sesame oil, dried serrano pepper, and damp soil

Body

This is a medium-light body that is creamy and velvety and satiny in mouthfeel

Acidity

This has a muted and quick brightness to it that is lingering and dry with a green apple-like acidity

Flavor

The flavor of this coffee is of bottle brush, green apple, bakers cocoa, lantana berry, cherimoya, baked plantain, soy, Demetra sugar, Cara Cara orange, sandalwood, dried tangerine, lime leaf, goji, nectarine, elderflower, red currant, almond butter, grape leaf, roasted bell pepper, hibiscus aqua Fresca, and hints of sugarcane in the finish

As it cools notes of burnt sugar and orange liquor develop along with a smoky note

Cafe de Tiamo Poor Over

The aroma is of cocoa, cane, honeycomb, dried apricot, parsley, green apple, cashew flour, grape leaf,

and lotus seed.

The acidity in bright with a mellow grape sweetness throughout

The body is much like cupped in feel but finishes with a tea-like consistency

The flavors of the cup are of navel orange, Panela, Birchwood, lilac, chamomile, cocoa powder, sun-dried tomato, roasted bell pepper, and red clay

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