Cupping

Aroma

The aroma is of celery, bakers chocolate, plantain, black apricot, red grape, raw hazelnut, sapote, lemon, dark chocolate, allspice, tamarind paste, sandalwood, grape leaf, cane sugar, and dill

Body

This is a weak-bodied coffee that is thin and has a tea-like consistency that is rough and Lacey

Acidity

This is a medium-high acidity coffee that is bright with a lingering tart note that develops into a creamy and sweet raw cane-like feel

Flavor

The flavors of this coffee are of black apple, fresh tobacco, red clay, burlap, grape leaf, bell pepper, plantain, dill, limoncello, burnt cane sugar, toast, dutch process cocoa powder, stewed celery, yellow carrot, dried mushroom, roasted hazelnut, soil, and leather

As it cools notes of blue and red corn deli along with marshmallow and a stronger vanillin note with a very delicate strawberry note In the back

Gino

The aroma is cream, caramel, burlap, leather, cocoa powder, tobacco, sandalwood, dill, soil, dried bell pepper, and soy sauce

The body is much heavier and thick with a sticky and velvety back

The acidity is much higher and sweeter than cupped but is very much like burnt sugar and blood orange

The flavors of the cup are of black apple, burnt caramel, caracol, plantain, tamarind paste, meat-like cane asada, baked black apple, bing cherry, black apericot, leather, soy sauce, and tomato

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