We'll include our tasting notes for all three coffees on this page.
The wet processed Kilimanjaro is a beautiful coffee from start to finish. The dry fragrance is electric with ripe stone fruits notes like bing cherry and peach that meh really nicelywith a floral honey character.
FRAGRA = bing cherry, peach, floral, honey - extremely sweet
BREAK = spiced apple cider, clean, nectar
PROFILE = burnt sugar + fresh cream = creme br_l©e, toffee, plum (juicy yet tannic), assam tea finish, dried fruits like (white raisin or prune)
FRAG = fudge, clean, sweet, honeycomb, graham cracker
BREAK = blackberry/dark fruits/plum, cane sugar
PROFILE = cherry cola, mineral dryness, high % cacao, granular
FRAG = red fruits/berry like strawberry, floral, ripe peach, caramel
BREAK = strawberries and cream
PROFILE = clean strawberry, raspberry, guava and tropical fruits, brazil nut in the finish, weighty mouthfeel, winey
The cup has an intense dry fragrance; strong caramel sweetness, dark fruits and berry notes. The wet aromatics have an almost minty liveliness to them, with honey and butter as well. There are mature fruits in the aroma too, raisin and plum. The cup flavors are outstanding. There's a very sweet cinnamon spice in the cup at the lighter roast level, pairing well with orange tea notes. At the lighter roasts there is jasmine flower, peppermint, a crisp brightness, with fresh raspberry and currant fruits, Meyer lemon, and black tea. The fruits have a winey tonality to them. The body is medium, and pairs well with a malty-sweet roast taste at City+ roast. The finish has fresh tea with lemon and mint. The volatile aromas on the cup are just fantastic. It is the best of what really high grown Central coffees can be ...it's what many other coffees wish they could be. After you cup a lot of Centrals, you key in on the qualities that this cup has in abundance and amplitude. And Aida's Kilimanjaro coffee shows that diligence, faith and investment in a farm can really pay off.