Unreal classic Harar blueberry aroma, very clean and sweet fruit/ferment and milk chocolate notes with a long Pinot Noir like finish. Harar as it should be.
Have spent the last 2 hours sample roasting and cupping 2 Kenya, 1 Brazil.
It was hard to bag the Kenya samples to wait for tomorrow.
The aroma of sweet lemon, stone fruit and floral notes is very vibrant.
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Beautiful sweet/lemon and caramel aroma at the break
Powerful, bright and juicy acidity that turns to tropical fruit and lemon
Big dry finish
This coffee is amazing.
QC cupping results:
Very, very clean cup
easily one of the cleanest coffees we have tasted this year
looking forward to the second part of this cupping.
floral citrus, pine and tropical fruit notes in the aroma
than cupping under strictly controlled conditions with a focus on a particular outcome, (to follow a standardized cupping protocol every single time, and cup with a focus on aroma, or the initial flavor notes or finish, etc).
We cup production every day with 2 criteria in mind – QC (any taints, unusual flavor notes or problems) and then consistency of the flavor profile.
We have identified flavor notes in each coffee, that we feel are evident when the sample is roasted with the correct profile and end point.
The cupping forms that I use are slightly different than the standard form that is used by our staff.
It is essential to use a form that is easy for cuppers to communicate what they taste in the sample. It took quite some time to put together forms that work for cuppers with varying degrees of experience as well as differences in palate sensitivity.
5-28-10 Dry Aroma: walnut, caramel, muted sweet citrus. Wet aroma: milk chocolate and sweet caramel, rye. Tasting notes: Toasted nuts and milk chocolate with a medium body and sweet long finish
We cupped the new roast profile of Guatemala El Injertal. We used very high initial charge temperatures without adding additional heat, which is different from the way we roasted the Guatemala up to this point. My goal was to increase the acidity and mouthfeel of this great coffee by shortening the roast time and keeping first crack at around 8 minutes.
Fragrance (ground coffee;dry): Toasted nuts, good coffee aroma, and a hint of burned fattiness.
Aroma (water added to coffee): Milk chocolate, dry earth and dark chocolate
Body: This is a perfect example of a medium bodied coffee
Acidity: Initially, drying cocoa and after 30 minutes of cooling, a fruit acidity came through huge.
Flavor: Not addressed in this cupping