Roaster: Doi Coffee
Roasting degree: Full City
Area: Nueva Lusta Valley, Las Yungas, Bolivia
Variety: Bourbon, Caturra
Grade: N/A
Screen: N/A
Altitude: 1,400 - 1,600m
Defect: N/A
Processing Method: Fully washed, Sun dried
【Flavor scale】
Aroma: 3
Sweetness: 4
Acidity: 3
Bitterness: 2
Richness: 3
※Grade 1 to 5
Medium, light aroma, jasmine, almond flower, matured apricots, juicy, mellow chocolate flavor, slow sweetness as cashew butter, walnuts, hazel nuts, raw cocoa powder, tangy bitterness, cacao nib, buttery, high tone cacao acidity, moderate dates sugar like sweetness as a aftertaste.
Chocolaty mellow sweetness increase and bitterness and acidity disappear once a cup is chilled.
【Note】
A chilled cup is always unhappy and miserable. Acidity increases and tangy bitterness stands out to rune a total flavor of coffee. I always through brown liquid weather or not aroma stays, but this lot and roast amazes me in terms of wide variety of flavor sampling. Too bad to know how poor the vocabulary I have to express "chocolaty sweetness". There is definite difference in chocolaty sweetness between chilled and hot, which may created by difference in degrees of acidity and bitterness. Personally, chilled cup has more mellow and milder mouth feel.
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