Coffee Origin : Ecuador, Pichincha growing region

Coffee Species : Arabica

Coffee Varietal : Typica Mejorado

Coffee Elevation : 1,500 - 1,700 M

Coffee Farm/ Producers

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Coffee Roasting Date, Roaster

Paradise Coffee Roasters - 5/8/2019

Coffee Processing : Washed

The beans have the fragrance of chocolate, manilla mango, rose hips, clove stem, honey comb, white birch, grilled yellow watermelon, leather, clay, golden raisin, died strawberry, longon, and tonic water

The grounds have the fragrance of red mango, cumin, camomile, honey comb, cocoa powder, white pepper, goji, vanillin, maple flakes, tangerine, longon, blood orange cured, Mexican palo verde flower, finger lime, and milo wood

CUPPING

Aroma

The aroma toasted cocoa nib, dried tangerine, raw pecan, mango, longon, plantain, leather, cumin, bilberry, tamarind, rose hips, finger lime, goji, dried mango, yucca, and black salt

Body

This is a medium-bodied coffee that is smooth and creamy with a velvety like coating that lingers in the middle

Acidity

This is a medium-high acidity that is bright of cherry at first and quickly tapers to a muted and astringent finish that is clean

Flavor

The flavor is of tangerine, yellow watermelon, cumin, dried mango, squash blossom, green papaya, cocoa nib, lime pith, coffee cherry, white currant, gooseberry, milo wood, Mangosteen, sugar cane, and pecan

As it cools notes of cantaloupe and vanillin develop along with a marshmallow-like taste in the finish

Asobu Pour Over

The aroma is of black currant, plum, cocoa butter, hazelnut, dried mango, hay, black cardamom, and leather

The body is weaker and is more teal-like than full with a silky and slightly stick texture

The acidity is more mellow and astringent with a floral-like taste

The flavors of the cup are lilac, cocoa powder, bergamot, cloudberry, vanillin, birch, leather, rose hips, mangosteen, brown sugar, squash blossom, and sage