Monday, March 23, 2020

Tinker Coffee Co. Aproeco Peru in Review by Kaplowitz Media.

“Have you Kaplowitz’d to-day?”

Tinker Coffee
Aproeco Peru

ORIGIN: Moyobamba, San Martín
VARIETAL: Caturra, Paches, Catimor

PROCESS: Washed
BREW METHOD: French Press
INTENSITY: Medium

WEBSITE: www.tinkercoffee.com

NOTES:
Red velvet cake | Borage* honey | Tart cherry

Smooth. smoky not quite roasty. But first -- sits in the cup w/ brick red underneath & nice sheen over-top. Dark but airily. Some oaken nuttiness on the aroma. Walnut shells, slightly. Now, (to elaborate) smooth... but a bit thin. Unplayed notes a la jazz? Maybe just hollow. Primary notes go unchanged. Oak sidles up to sip, cools into some lesser smokiness.

Those unplayed notes are predominately in the undertones/middlings. No spices attach to wood. No malt to honey. No new depths to chocolate... an in& out tart cherry does play well near there till it begins to dominate the profile, wholly. Not bad structure really, just makes for untethered overtones -- lack of nuance. Not a lot greater complexity. Some imbalance. 

Undertones are a distant cherry cola light earthiness. Finish is sorta that, tartly. Body trails flavor in a wobbly fashion. Not a bad brew, one that might do well in sharpening/brightening a blend. Ends in a sanitized kitchen counter kind of clean.

*"Herbal and floral bouquet with hints of cucumber and orange pekoe tea. Sugary aftertaste. Delicate and silky textures. Slow to crystallize." - www.grampashoney.com

FINAL GRADE: B-
A 90-100 B 80-89 C 70-79 D 60-69 F 0-59