CUPPING

The aroma of this coffee is of raw honey, dehydrated strawberry, tomato, bergamot, white cranberry, curry, rubbed sage, honeydew mellon, cashew, and green grape

This is a medium-full body coffee that is well rounded with a sweet creamy texture that is silky and has a slick coating

This is a high acidity coffee that is bright and delicate with a lingering juicy sweetness

Flavor

The flavors of this coffee are of strawberry jam, white cranberry, jamaica, peach nectar, yellow watermelon, red grape, bergamot, tangerine, buckwheat honey, cashew, and dill

As it cools more berry notes develop along with an earthy tone like of roasted cocoa nib and soil. there is a cream note that is prominent now like of a 50/50 style ice-cream bar

FRENCH PRESS

The aroma of the cup is of curry, lemongrass, rubbed sage, bergamot, cane sugar, lilac, and mission fig

The flavors of the coffee are of mixed berry jam, sugar, white cranberry, yellow watermelon, nougat, toasted cashew, bergamot, Meyer lemon zest, and dill

The acidity is still high with a tart forward and a lingering dirty back. The body is still medium with less of a creamy texture but rather a tea like consistency and a rough mouthfeel.

Using the french press brings out a lot of the earthy and herbaceous notes to this coffee and not a pleasant body. I can only suggest to use your own instinct if using this on a french press

CHEMEX

The aroma of this coffee is of raw honey, dehydrated strawberry, tomato, bergamot, curry, rubbed sage, lemongrass, roasted cocoa nib, rubbed sage, cashew, cherry blossom, tobacco and green grape

The flavors are much of the aroma with it being more tart and a little subdue on the earth notes

The acidity is high and lingering with a complex juicy and rough mouth feel. The body is light and very smooth with a silky and almost tea like consistency

I recommend using this or the Gino for brewing this coffee

Coffee Origin:
Yemen, Haraaz

Coffee Species:
Arabica

Coffee Varietal:
Dawairi, Tuffahi, Ismaili, Jaadi

Coffee Elevation:
1,900 - 2,440 M

Coffee Farm/ Producers
Marqaha

Coffee Roasting Date, Roaster
La Colombe -

Coffee Processing:
Natural and dried on raised beds

The beans have the fragrance of strawberry, concord grape, key lime, bakers chocolate, yeast, spearmint, magnolia, green apple, raspberry, dried pineapple, lily, plumeria, almond flower, cherry blossom, and leather

The grounds have the fragrance of strawberry, dark chocolate, lili, watermelon, raspberry, white pineapple, rose hips, plumeria, magnolia, red apple, condensed milk, bay leaf, Kaffir lime, and peach

CUPPING

The aroma of this coffee is of roasted cocoa nib, cherry blossom, rose hips, white pineapple, red apple, plumeria, watermelon rind, strawberry, raspberry and toasted almond

This is a full body coffee that starts off with a silky mouth fell then develops to a deep and rich creamy texture that is thick

This is a medium acidity coffee that is clean with a seat and tart note that is conflicting with itself making it complex and crisp

The flavors of this coffee are of tart watermelon, dried yellow pineapple, pine nut, lily, saddlewood, black apple, concord grape, cane sugar, dark chocolate, rooibos tea, blood orange, bay leaf, and rose hips

As it cools notes of cotton, raw honey, white nectarine, Rainer cherry, biscotti, oak, red grape, and star fruit develop along with a present sweetness

FRENCH PRESS

The aroma of the cup is of letter, malt, raspberry, strawberry, sundried tomato, chervil, saddlewood, black apple, black tea, and walnut

The flavors are of black apple, strawberry, rhubarb, raspberry, bakers chocolate, green apple, dill, chia, watermelon, and rooibos tea

The body is very weak like it is watery or tea like and the acidity is almost not present and what there happens to be is lingering with a dry astringent chalky after taste

I would not recommend using the french press for this coffee ever

GINO

The aroma is of dates, rose hips, strawberry, raspberry, watermelon rind, cane sugar, saddlewood, talk chocolate, sumac, and black apple

The flavors of the cup are of watermelon, star fruit, strawberry, bakers chocolate, black apple, lime zest, saddlewood, rose hips, rooibos tea, orange blossom, and Rainer cherry

The acidity is high bringing out more of the citrus and juicy complexities along with subtle sweet and crisp notes. The body is full with a velvety mouth fell and a deep creamy texture