Type sample cupping notes:
Dry fragrance: nectary, nice, peach, sweet, nectary tea, juicy, orange. Second roast: Peach, star fruit, cherry.
Wet aroma: oak, red wine, orange blossom. Second roast: mulled red wine, wine, nutmeg.
Taste: citric, azahar, earl grey, jasmine, floral, could develop the roast a little more. Second roast: red wine cooked, nice with a steak dinner, deep, body, "serious."
Cold: red wine, jasmine, smores. Second roast: mulled red wine, juicy, great, pear, solid, would be an amazing espresso.
Pour over warm: Substantial, juicy, brown sugar, cherry, apple rind juicy, body, plum, smooth.
Pour over cooling: Velvety, SL-28, juicy, red cherry, malic, red apple rind, juicy, great.
Sample roasting notes: 6:00 light crack 400 degrees, 6:51 more cracks 401 degrees, 7:01 more cracks, 8:15 pull. Second roast: antique Jabez-Burns sample roaster.