“Have you Kaplowitz’d to-day?”
Portola Coffee Roasters
Sitio Da Torre Paulo Coli
ORIGIN: Carmo De Minas, Brazil
VARIETAL: Yellow Catuai
PROCESS: Dry Process
ROAST: Medium
BREW METHOD: Pour-over
WEBSITE: www.portolacoffeelab.com
ORIGIN: Carmo De Minas, Brazil
VARIETAL: Yellow Catuai
PROCESS: Dry Process
ROAST: Medium
BREW METHOD: Pour-over
WEBSITE: www.portolacoffeelab.com
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NOTES:
Chocolate & prune nose. Thick to eye & mouth. Dr. Pepper on the sip + chocolate from the nose. Maybe cola but that prune addition says "Doc P."
Slurping adds a silky pepperiness backed by a bit of wine cask. Then a citrus fuzzy freshness which extends to finish; meeting there a later to the dance almond extract.
Well-rounded & well-balanced notes of excellent nuance. Uncomplicated complexities well shy of a clamor but well 'nuff to keep interested. A well-orchestrated unfurling of profile characteristics.
Slurping adds a silky pepperiness backed by a bit of wine cask. Then a citrus fuzzy freshness which extends to finish; meeting there a later to the dance almond extract.
Well-rounded & well-balanced notes of excellent nuance. Uncomplicated complexities well shy of a clamor but well 'nuff to keep interested. A well-orchestrated unfurling of profile characteristics.
FINAL GRADE: A-
A 90-100 B 80-89 C 70-79 D 60-69 F 0-59
A 90-100 B 80-89 C 70-79 D 60-69 F 0-59
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