Notes from the Crown Jewel we shared

Coffee: Royal Crown Jewel, Organic Peru El Diamante Flores Family. Cajamarca department, near Ecuador. Elevation, 5,000.'
Beans: Not a bug bite in 100 grams. Royal shows 16/17 but mine were 15/16. Chaffy but no defects.
Variety: Bourbon, Caturra
Prep: Brewed in vacpot at 200.* Tasted on 24 hours rest. Dropped two minutes after 1st crack.
Fragrance: big fudge
Aroma: Hershey's chocolate
Acidity: high, malic.
Flavor/Nuance: Green apple, chocolate, red plum, Meyer's lemon. Brown sugar sweetness.
Body: Med-heavy cup, crisp.
Finish: Stone fruit
Aftertaste: Stone fruit lingers on upper palate.

Comments: Best Peruvian I have ever had. Will take it 2:15 into 1st on next roast to knock down a bit of acidity/Meyer's lemon. Could be just short rest; will taste again later this week.

Score: 87, worthy buy.

Dave,

TYVM for your post. I bought a box as well. Everyone that has tasted this coffee that I brewed have immediately after the first sip or three commented on how they love this coffee. My last roast was 2:21 > FC start. I found the coffee peaked at ~2 weeks +/- post roast.

As an aside I wish I had your palate and vocabulary for cupping.

littlenut wrote:
As an aside I wish I had your palate and vocabulary for cupping.

You are kind. That just comes with time. I have learned from others around the tasting tables.

Day 5 tasting.

The acidity has tamed a bit and the edge is off it. Acidity supports the cup very well, enhancing the complexity of the cup. The kitchen filled with a milk chocolate aroma during brewing. Excellent cup and a far cry from most organic Peruvians.

San Martin Department, Peru

Day 8, Tunz of Plumz.