Coffee Origin : Brazil, Mantiqueira Region

Coffee Species : Arabica

Coffee Varietal : Yellow Bourbon

Coffee Elevation : 960 - 1100 M

Coffee Farm/ Producers : Minas Gerais

Coffee Roasting Date, Roaster

Klatch Coffee - 5/25/2022

Coffee Processing: Natural

The beans have the fragrance of tobacco, Asian pear, banana, Carmel candy, tomato, Crenshaw melon, dill, toast, tamarind paste, hachiya persimmon, roasted Brazil nut, papaya seed dressing, clementine, gooseneck squash, and cocoa powder

The grounds have the fragrance of bergamot, yellow pear tomato, jujube, D'anjou pear, burro banana, papaya, cocoa powder, chocolate habanero, persimmon pudding, cane sugar, baking soda, dill, yellow watermelon, grape leaf, and blanched almond

Cupping

Aroma

The aroma is of cocoa nib, tobacco, persimmon pudding, allspice, tamarind paste, toast, toasted walnut, raisin, oat, baked pear, banana, brown rice, wine great, cherimoya, and nougat.

Body

This is a medium-full-bodied coffee that is creamy with a velvety mouth-feel that lingers

Acidity

This is a low-acidity coffee that has a dry note throughout that’s astringent

Flavor

The flavors of this coffee are baked peach, Carmel, chocolate ganache, squash blossom, burlap, under-ripe hachiya persimmon, beached salmon, cane sugar, yellow watermelon, grape leaf, oak, vanillin, Curley parsley, orange cream shake, wine grape

As it cools notes of fresh tobacco and marshmallow develop along with Cara Cara orange and loquat

Chemex w/ Unbleached Filter

The aroma is so subtle with it diminished a lot but does have subtle hints of queen Anne cherry, cherimoya,

The body is much the same but has a sticky note on the back instead

The acidity is more pronounced with it being more of a Meyer lemon feel

The flavors of the brew are very earthy with notes of asparagus, gray clay, cocoa powder, fuyu persimmon, burro banana, sapote, burnt sugar, grape leaf, black apple, burlap, oolong tea, and tapioca starch

Flavor

The flavors of this coffee are of burnt caramel, wine grape, alder wood, ash, dutch cross cocoa powder, plum, black cardamom, toasted walnut, vanillin, dried cranberry, Gary salt, clay, red apple, red pear, grains of paradise, black lime, and fermented longon.

As it cools notes of cream and bing chewy, with a deep marshmallow favor in the back that brings a overly sweet note to this and notes of fresh tobacco in the finish

Asobu Pour Over

The aroma is of sour milk, green grape, sapolte, plum, tamarind paste, hazelnut, clay, birch wood, and vanillin

The body is much weaker with a tea-like consistency and rough texture

The acidity is much weaker with more of a wet aftertaste with a herbaceous note thought out

The flavors of the cup are meat, light soy sauce, plum, red grape, black tea, dried Curley parcley, milk chocolate, and charcholl