Cupping Profile

Tasting Notes:	Honey, Sweet, Clean, Peanut
Body:	Full Body
Acidity:	Sharp
Brew Methods:	French press (coarse grind) Auto Drip (medium grind) Pour Over (medium-fine grind)

Origin Information

Medium Roast • Agtron 53

Agtron numbers are precise, industry standard representations of the degree of roast.
The lower the number, the darker the roast.

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Acidity

Acidity, used as a coffee term, refers to bright, tangy, fruity, or wine-like flavor characteristics found in many high grown Arabica coffees.

Body

The physical mouth feel and texture of a coffee. Full bodied coffees have a strong, creamy, and pleasant, mouth feel. A coffee's body (light, medium, or full) is its thickness due to the amount of dissolved and suspended solids and oils extracted from the coffee grounds, and may range from thin and watery to thick and creamy.

Aroma

Coffee aroma is the fragrance of brewed coffee and is closely related to coffee flavor. Without our sense of smell, the taste is limited to the tongue senses of sweet, sour, salty, and bitter. Many nuances of coffee are in its scent, or "the nose." Coffee aroma is experienced after drinking the coffee when vapors drift upward into the nasal passage. This "retro-nasal" aroma is responsible for much of a coffees aftertaste.