Coffee Origin : Ecuador, Pichincha

Coffee Species : Arabica

Coffee Varietal : Bourbon Mejorado, Sidra, Typica Mejorado

Coffee Elevation : 1300 - 1600

Coffee Farm/ Producers : 6 small-scale producers

Coffee Roasting Date, Roaster : Driftaway Coffee - April 26, 2022

Coffee Processing : Washed, Dry Fermentation

The beans have the fragrance of Hickory, tobacco, soil, prune, sassafras root, allspice, vanillin, black walnut, tamarind paste, dutch process chocolate, bing cherry, woods ear mushroom, and dried apricot.

The grounds have the fragrance of freeze-dried raspberry, black apple, dutch process chocolate, oak, yucca, marjoram, allspice, tamarind paste, woods ear mushroom, plum, soil, roasted black tea, barley, and concord grape.

CUPPING

Aroma

The aroma is of raisin, plum, oak, bakers cocoa, black lime, sassafras root, blackberry compote, bing cherry, roasted walnut, woods ear mushroom, marjoram, allspice, vanillin, yucca root, and blue corn

Body

This is a full-bodied coffee that is thick with a syrupy-like mouthfeel that lives it sticky

Acidity

This is a medium-high acidity coffee that has a strong tart punch at first that dissipates to a mellow stone fruit sweetness

Flavor

The flavors of this are of red currant, plum, oak, pomegranate juice, sassafras root, bakers cocoa powder, vanillin, black lime, Aleppo pepper, tart cherry, rose hips, oolong tea, red kombucha, and a herbaceous back like of nettle.

As it cools notes of sweet cherry candy and marshmallow develop along with a mellow creamy-like taste of macho banana

Fellow Stag XL

The aroma is of soil and black tea with very muted noutes of the stone fruit and earthy notes

The body is weak with a tea-like consistancy and a silky mouthfeel

The acidity is very low with a dried stone fruit sweetness

The flavors of the cup are of black tea, black apricot, blackberry, sapote, oak, burnt orange, and white rice,

I can not recommend this coffee on this as it makes this great coffee into a weak tea-like mess