Today was the second of our weekly Tuesday cuppings. This week we had two coffees from Flat Black Coffee Company, and a special guest defect!

Our first coffee was Flat Black’s Ethiopian Limu. We found tobacco, chocolate, black cherries, cherry cola, soy, salt in the dry aroma, and cherry, chocolate, sugar, fluffy bread/challah, and milk chocolate when the water hit it. On the break we found notes of spearmint, berry bubblegum, and honeysuckle. We found flavors like honey, chocolate, and fruit punch. Overall, we agreed that it had a pleasant medium acidity, a syrupy body, and a dry, caramely finish.

The second coffee was Flat Black’s Ethiopian Yirgacheffe French Roast. We thought the dry aroma had sour, chocolate, earthy, black pepper, and BBQ notes. The wet aroma smelled of mild chocolate, roses and soil, and the break found chocolate, beef stew, and dark walnuts. When we tasted it, we got semi-sweet chocolate, walnuts, and pipe tobacco. It had very low acidity, a heavy body, and a rather clean, smokey chocolates and pipe tobacco finish.

Our last cup was of Quakers!!!

Dry Aroma was Boiled Peanuts, old peanut shells, and baked-burnt cheese. Wet aroma found rotten peanuts, apricot, chocolate, and snickers. The break had limes, we tasted peanut shells, and peas. It had a high acidity, very thin body, and an unpleasant sour lime finish. We thought this was a really interesting exercise. It came from a batch of Ethiopian Amaro Gayo, and beyond the peanuts, we thought it still had notes that would show up there. We hope to try other defects in the future and see where it goes.

See you next week!