So, it’s taken me awhile to get this posted, but here are my notes from playing with our new Colombia micro-lot…
Taken December 15, 2006.
Brewed on the Clover, 19 grams, 6 oz. serving size
35 second extraction time-
Smell: initially light, of mild fruits, raisin… then cocoa, light caramel, smokey, fruit
Taste: initial first sip hints of vanilla, tangy~ black tea, citrus, dried fruit, smokey dried raisins, finishes with smokey, tangy raisin, but clean, moist on the palate, not dry.
40 second extraction time-
Smell: initially of chocolate, cinamon, spice, then of dried fruit (kinda prunish)
Taste: initially of mild spicey, tangy plumb, (hint of grapefruit), then moves to be more black tea like, finish is still spicey-tangy (mostly tangy), flavors of darker black tea, stew fruits, mild-strong citrus, grapefruit mostly, kinda lime
45 second extraction time-
Smell: initially of cocoa, sundried raisin, then loses the cocoa, gains spice, still raisin.
Taste: Initially light, mild, tastes of dried fruit and chocolate. Then very stewey, almost chewable (savory), light smokey, dried fruit. Then begins to pick up black tea properties. Mild in both body and flavor, delicate, like a tea. Finishes slightly more bitter, but not in a negative manner. More smokey properties come out, ends as a cup of smoked, stewed fruits…
Andrew and I really enjoy this coffee… he even named it our pick of the season for the holidays. Anyway, it sparked my interest to find the different properties that the Clover was able to pull out. I think we ended up choosing a 38 second extraction time to use in the shop. Well, we will see what coffee I can play with next…