Tolima, Colombia. Natural processing. June COTM.
Hibiscus, Strawberry Yogurt, Grape Bubble Gum

Increased the bloom from 3 sec to 8 sec. PI and bloom looked ok. Might increase the temp and bloom (like yesterday’s profile), but first I want to get a second read on the new water recipe.

Consider a finer grind and slower flow, in hopes of developing / bringing out more of the tastes.

Interesting chocolate. Perhaps with some spices — clove? turmeric? cumin? cardamom? nutmeg? Perhaps some strawberry acidity. More acidic as shot progresses, and a taste of barnyard acid (funk) before foam.

Perhaps hibiscus comes through with foam, as the drink is cool (room temp).

Overall, a chocolate-focused cup with some currently-hard-to-identify other flavors, with a tea-like (tannic?) taste and mouthfeel that becomes more prominent / noticeable as it cools.

Aftertastes: back of throat, slight tea / tannic — perhaps hibiscus? Tannic acid becomes more prominent within the first hour. There’s a little chocolate, too, along with a little stone dust.

Aftertaste mostly dissipated after brushing teeth with peppermint toothpaste.