CUPPING

Aroma

The aroma is of black tea, bergamot, tobacco, cocoa nib, celery, squash blossom, rose hips, oro blanco grapefruit, cactus pear, dill, yellow peach, leather, nougat, malt, molasses, oat, tamarind, and gold leaf

Body

This is a full-bodied coffee that t is creamy and smooth with a velvety mouth-fell that is thick like a syrup

Acidity

This is a mild acidity that is tart at the start with it quickly dissipating to a sweet cane sugar-like taste

Flavor

The flavors of this coffee are of yellow peach, bergamot, roasted black tea, squash blossom, fresh tobacco, navel orange, leather, concord grape, plum, golden raspberry, nougat, sassafras root, cocoa powder, celery, rose hips, oro blanco grapefruit, cactus pear, dill, dark cherry, lotus, molasses, tamarind, sundried tomato, and cranberry

As it cools notes of dark berry and an astringent note like of bad yeast or ear wax but still has a sweetness to the forward

Fellow Stag XL

The aroma is of lotus, bergamot, black tea, dill, white grape, oro blanco grapefruit pith, burlap, marjoram, and almond

The body is very weak and is tea-like with a lace-like mouth-fell

The acidity is higher with a more pronounced malc acidy taste like of green apple

The flavors of the cup are of green apple, oolong tea, malt, honeycomb, burlap, marjoram, fresh tobacco, baked yellow nectarine, leather, white grape, pluot, golden raspberry, nougat, and wormwood

Coffee Origin : Ethiopia, Sidama

Coffee Species : Arabica

Coffee Varietal Heirloom

Coffee Elevation : 2,600 - 2,800

Coffee Farm/ Producers : Dur Feres Community Lot

Coffee Roasting Date, Roaster : Drink Coffee Do Stuff - 9/20/22

Coffee Processing: Natural

The beans have the fragrance is of baked blueberry, raspberry jam, bakers chocolate, alfalfa, burlap, honey comb, lime, marshmallow, bergamot, cracked ginger, damp soil, tobacco, clove, mangosteen, red apple, rose hips, orange blossom, chamomile, dried papaya, leather, and latex

The grounds have the fragrance of mangosteen, strawberry, raspberry, sumac, soursop, dragons blood, spearmint, jasmine, green grape, navel orange, marshmallow, blackberry compote, burlap, celery, red currant, honeysuckle, and oak,

CUPPING

Aroma

The aroma is of damp soil, black currant, clove, blackberry, dried goji, ruby chocolate, dragons blood, alfalfa, burlap, cocktail lime, leather, sassafras root, baked blueberry, raspberry jam, honeycomb, baked black apple, red corn

Body

This is a medium-bodied coffee that is smooth and creamy forward mouth feel that ends with a slick back-note and is juicy throughout

Acidity

This is a medium-high acidity coffee that is bright and tart at first with a lingering bitterness and dry finish

Flavor

The flavors of this coffee are of red currant, black apple, mangosteen, milk chocolate, vanillin, gooseberry, dried goji, dragons blood, honeysuckle, burlap, soursop, cara cara orange, dried raspberry, cream, leather, sassafras root, lotus flower, oro blanco grapefruit pith, green bell pepper, rubbed sage, and malt

As it cools notes of red apple and yucca flower develop with a vanillin and a summer savory note in the finish

Chemex w/ Bleached filter

The aroma of the cup is of oyster sauce, leather, sundried tomato, meat-like, beetroot, yucca, dragons blood, and black apple

The body is tea-like like with a dry and water mouthfeel

The acidity is of distilled vinegar with a bitter note in the back

The flavors are of bitter Mellon, white cranberry, carob berry, leather, mushroom, black apple, damp soil, tobacco, clove, and dutch processed chocolate

I can not recommend this coffee on the chemx in any way