CUPPING

Aroma

Tamarind, tobacco, cedar, dried papaya, mangosteen, Dark chocolate, musk, sandalwood, black cardamom, buckwheat, black walnut, Mexican papaya, plantain, durian, navel orange, and black grape

Body

The body is creamy with a velvety mouth-fell with a syrupy back

Acidity

This is a mild acidity with a juicy and smooth citrus floral sweetness to this

Flavor

The flavors of the coffee are of bing cherry, cola, bakers chocolate, vanillin, cedar, pipe tobacco, navel orange, dried mango, leather, nugget, black grape, bakers chocolate, red apple, sandalwood, logon, soba noodles, figgy Pudding, and marshmallow fluff

As it cools notes of dried dark berries and cream notes deli like of dried strawberry, and blackberry along with whipped cream and a subtle back of spice like adobo chili

Boru Poor Over

The aroma is of cocoa powder, allspice, back cardamom, plum, and tobacco

The body is tea-like with a sticky mouth-feel that is lingering and velvety

The acidity is weak with a quick and

The flavors of the cup are of baked orange peel, bakers chocolate, marjoram, toasted black sesame seed, damp soil, copper, and musk

Coffee Origin : Mexico, Oaxaca

Coffee Species : Arabica

Coffee Varietal : Catura

Coffee Elevation : 1800m

Coffee Farm/ Producers

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Coffee Roasting Date, Roaster: Coatl Coffee - 10/7/22

Coffee Processing : 260-hour Lactic Fermentation

The beans have the fragrance of blueberry, raspberry, Crenshaw melon, banana pudding, fresh tobacco, cashew, finger lime, malt, Bolger, watermelon candy, oak, black grape, pink lemonade, leather, honeycomb, and hawthorn

The grounds have the fragrance of blackberry, concord grape, amaranth, gooseberry, cashew butter, macho banana, milo wood, rapeseed, white cranberry, stewed tomato, pomelo, hawthorn, fresh tobacco, whipping cream, And a very delicate hint of saffron in the back

CUPPING

Aroma

The aroma is of bakers chocolate, blackberry, tobacco, spelt, skyer, malt, milo wood, black grape, leather, honeycomb, soil, black lentil, pomelo, cranberry jam, and cashew

Body

This is a full-bodied coffee that is velvety with a sticky and thick mouth feel that lingers throughout.

Acidity

This is a high-acidity coffee that is bright with a tart and effervescent mouth-feel that is quick and complex

Flavor

The flavors of the coffee are of black grape, leather, malt, cherry cola, molasses, dark chocolate, oro Blanco grapefruit, raspberry, Crenshaw melon, fresh tobacco, finger lime, skyer, hawthorn, yellow watermelon, oak, black tea, gooseberry, black sesame seed, and tonic water.

As it cools herbaceous notes develop like of nettle, and dried bell pepper with a wheat germ undertone

Fellow Stag XL

Brewed at a 1:14 ratio at 50g to 650ml

The aroma is of white ash, vanillin, dandelion, egg whites, sal de mar, hawthorn, and matalic

The body is has been weakened but still had some depth and a nice syrupy feel with a silky finish

The acidity is mellowed out but still there as more of a sweet cane and lemon candy

The flavors are of cream, butter, banana, marshmallow, vanillin, pink lemonade, black cardamom, cotton, white grape, white birch, and toasted Brazill nut.