Coffee Origin : Java; Tlogosari Village, Argopuro,

Coffee Species : Arabica

Coffee Varietal :

Arabica USDA762, Lini S795 & S288, Cobra

Coffee Elevation : 3,600 - 4,000

Coffee Farm/ Producers : Pokmas Walida Cooperative

Coffee Roasting Date, Roaster : Equator Coffees - 08/23/22

Coffee Processing : Natural Lactic

Dry Notes

The beans have the fragrance of cocoa nib, black currant, blackberry, Graham character, moro blood orange, lemon verbena, nougat, sandalwood, allspice, baked blueberry, leather, orchid, finger lime, sticky toffee pudding, and chicory

The grounds have the fragrance of concord grape, burlap, cinnamon, blackberry, cranberry, black apple, moro blood orange, pink lemon, caramel candy, rooibos tea, Marionberry, yucca root, hazelnut, and soil

Cupping

Aroma

The aroma is of burlap, rose hips, soil, leather, burnt sugar, crimson raisin, blood orange, marionberry, red currant, chocolate ganache, lotus root, lilac, birch wood, melon, almond, and tapioca

Body

This is a medium-bodied coffee that is smooth and has a delicate velvety back but is lost with the acidity

Acidity

This is a sharp citrus-like acidity that is bright and forward with a slight lingering tartness that dissipates to a sour candy feel

Flavor

The flavor is of Eureka lemon, burnt sugar, damp soil, black currant jam, red apple, cranberry juice, cola, sawgrass, pomelo, marionberry, dried red currant, chocolate powder, lotus root, sandalwood, leather, orchid, finger lime, chicory, oolong tea, baked majull date, caramel, tapioca, and magnolia.

As it cools notes of chocolate cake develop along with navel orange, strawberry, and marshmallow fluff

Asobu Pour Over

The aroma is of marzipan, black grape, red apple, black tea, lemon verbena, toffee, dill, burlap, gray clay, leather, dried lantana berry, and cocoa powder

The body is much weaker with more of a lingering dirty water or old tea-like consistency

The acidity is much weaker but still has a delicate bright and tart note that’s more of an undertone.

The flavors are more vegetal and herbaceous with notes of bell pepper, tomato, squash blossom, oolong tea, caramel, white asparagus, goji, and fudge

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