Coffee Origin : Colmbia

Coffee Species : Arabica

Coffee Varietal : Pink Bourbon

Coffee Elevation : unk

Coffee Farm/ Producers : unk

Coffee Roasting Date, Roaster

Bodhi Leaf - 12/23/2021

Coffee Processing : Experimental Natural

Other : Only 100 bags produced

The aroma of the beans is of wine, strawberry jam, burlap, bing cherry, pomelo, chocolate basil, etrog, graham cracker, blackberry compote, dried oak, alia salt, cotton candy, lemon verbena, and myrrh

The grounds have the fragrance of tart cherry, calimodian, marshmallow, Dragons blood, ruby red grapefruit, blue raspberry, dill, myrrh, cocoa powder, blood orange, black tea, pea flower, plantain, and bakers chocolate

CUPPING

Aroma

The aroma is of red grapefruit, dill, pink lemon, chocolate basil, sun-dried tomato, strawberry compote, grilled green bell pepper, Rainier cherry, calimodian, molasses, squash blossom, barley, cocoa powder, and tamarind

Body

This is a medium-full-bodied coffee that is smooth, creamy, and juicy with a lacing finish and a tea-like consistency

Acidity

This is a high acidity coffee that is tart and bright at first and does not disappear but finishes with a very dry finish like granny smith apple

Flavor

The flavors of this coffee are ruby red grapefruit, red leaf lettuce, silver tip green tea, hibiscus, myrrh, dragons blood, burlap, onyx chocolate, cane sugar, iced back tea, strawberry compote, red currant, Syrah grape, hop

As it cools notes of the coffee cherry, pear, plum, and white asparagus develop and the acidity is less

Fellow Stag XL

The aroma has notes of marshmallows, dark berries, walnut, burlap, mild citrus, blood orange, black tea, bakers chocolate, leather, damp soil, and fresh tobacco,

The body is heavy with a velvety and smooth feel. The back is very velvety also with no dissipation

The acidity is still high if not more potent with a more sour note like calimodean

The flavors of the cup are of pink grapefruit, black apple, gooseberry, vanillin, tobacco, dark chocolate, cranberry, dill, cactus pear, hibiscus, myrrh, dragons blood, burlap, currant, Syrah grape, toasted hops, black currant, and mangosteen

Cupping

Aroma

The aroma is of plum, baked blackberry, dragons blood, honeycomb, tobacco, black cardamom, black tea, grilled yellow peach, tomato paste, oolong tea, wheat germ, grilled bell pepper, burnt yellow onion, molasses, purple carrot, cane sugar, and tamarind

Body

This is a full-bodied coffee that is thick with a syrupy texture that’s verity and chewy tapering to a juicy smooth well rounded ganache feel

Acidity

This is a medium-high acidity coffee that is tart in front and slowly dissipates to a lingering sharpness that’s juicy and dry with a subtle crisp feel

Flavor

The flavors of this coffee are of black apple, concord grape, plum, black cardamom, dragons blood, molasses, baked blackberry, allspice, Lipton black tea, baked yellow peach, tomato paste, tamarind paste, balsamic glaze, burnt yellow onion, toasted oolong tea, roasted walnut, onyx chocolate, crowberry, and activated charcoal.

As it cools notes of Cabernet wine, bing cherry, marshmallow, and Asian pear develop

Chemex w/ Able Gold Kone Filter

The cup's aroma is of molasses, burlap, black cardamom, chocolate habanero, flax seed, plum, leather, black grape, longon, black apple, and french oak.

The Acidity is just about as cupped but not as tart but still a bright and juicy note that is much like an apple

The Body is weaker as it has been thinned out and is slightly more on the tea-like feel but still has a velvety and juicy roundness that is sticky in back

The flavors of the cup are goji, blackberry, roasted black tea, baked yellow peach, bell pepper, dragons blood, chamomile, flax seed, plum, brown rice, toffee, persimmon pudding, baked black apple, and french oak