Monte Cristo –
Origin: Brazil
Producer: Luis Pascol
Farm: de Terra
Varieties: Bourbon, Mondo Novo
Elevation: unkown
Harvest: December 2008
Process: Natural
Roaster: Barefoot Coffee Roasters
Roast Date: December 1, 2009
Cup Date: 12/9/2009
Catadors: Ilenia (2), Devlin (4), Jeremy (3/10), Kimmy (3), Stephanie (3), Lindsay (2), Rebecca (3)
Average Score: 2.86
Fragrances:
Hot dog buns, fish oil, washed rock salt, ocean toasted nuts, burnt kernels, seeds, cocoa, asparagus, meaty, steak, savory, fresh cut grass, leaves
Aromas:
Inside of a warm clean oven, sweet scented soap, sweet cereal, burnt paper, faint chocolate, beef barley stew, cardboard
Break:
Wet or dusty chocolate, dried wood
Brightness:
Pretty bright, low, acidic, medium, dull
Flavor:
Ear wax, burnt, mild, sweet, kinda old, carbony, rubbery – like a touch of raw picked ginger, dirty fish tank water, pine cones, burnt peanuts, coffee choco nuts
Body:
Light, medium heavy, medium thick, medium full, medium (x2), medium smooth
Aftertaste:
Burnt, milky and nutty – not unlike a cappuccino, bitter, mouth filling, chewing on something rubbery, grimy, butt – or what I imagine ass to taste like
Likes:
Fragrance, aroma, tastes like it smells, not that much, zero
Dislikes:
Flavor, aftertaste, heavy bitter flavors, not a fan of the taste, the flavor was very disgusting, all of it -grass- ick, it didn’t stand out at all
Descriptions:
This coffee begins with warming fragrances and aromas of sweetened bread and faint chocolate hints. The light body and brightness are positive aspects of this cup, but get overwhelmed by the burnt, tarred flavors that linger even after the final sip.
This bean is a fine offering for a die-hard “chock full o’ nuts” drinker. Its bashful, timid nature plays into its nice sweetness to create its flavor. It could be a gateway into the specialty world. But I’m sure that Uncle Al would have a hard time letting go.
A salty dog. Smells of washed rock, ocean water, and tree nuts lead into flavors of dried wood and leaves. A carbon feel and medium thick body continues to fill your mouth with a bitter presence long after drinking.
The fragrance will let you know what you’re getting into. This acidic tasting coffee has a bit of a rubbery taste, mainly of raw pickled ginger, with a medium but filling body. The aftertaste is as expected – not unbearable but rubbery and harsh.
This cup is even with a common cocoa fragrance aroma and flavor. A cup I personally do not enjoy because of the rank and bitter flavors.
This coffee tastes like burnt nuts with a hint of dirt and is probably great if you like crappy diner coffee. If you aren’t in an eating establishment coated in years-old grease, however, you might not find this coffee so appealing.
This basic cup of coffee is average in every way. Its medium bodied cup is easy to drink as it is smooth on the taste buds. There are hints of chocolate flavoring and it actually tasted better cooled.
Jay’s Notes: