Sugar Creek Coffee Roasters Bolivia in REDUX Review "Substantial. Considerable. Real. Material. Weighty."

“Have you Kaplowitz’d to-day?”

Sugar Creek
Bolivia

ORIGIN: Caranavi, Bolivia
VARIETAL: Red Catuai, Caturra, Mondo Novo, Tipica.

PROCESS: Fully washed, sun-dried
BREW METHOD: Moka Pot
INTENSITY: Medium-Full

WEBSITE: www.sugarcreekcoffee.com

The reasoning behind this redux is a switch from French Press to Moka Pot brewing. The original FP review can be read at: https://bit.ly/3cSbXBp This 2d will not reference that 1t. You should read it anyway. It is superbly written.

NOTES:
Pecan | Baking chocolate | Toffee | Savory

Heavy. Dense. Rich. Full. I never did regret purchasing my thesaurus. It comes in handy more than you'd think. Believe. Expect. Imagine. Surmise. Sure I could find synonyms on-line but the feel of a book... the feel of this brew... substantial. Considerable. Real. Material. Weighty. I'll stop. Cease. Sorry. Lush on the palate. Viscous with a tick of peach fuzz. Pecan is almost pie-ish. Baking chocolate braces (tries) powdery-so, lending to fuzz. Toffee crisps sweetly.

Undertones are: dusty pantry spices w/ cinnamon on-ahead, black & green peppercorns, a tick of fennel. Then grains, darkly toasted & on-down to umami triggering earthen underbelly. Plush and of foggy delineation. Kind & interesting but also bordering on melange. Until a bit of terra cotta firms-some on cooling. Then spices become a sort of mulling varietal. Chocolate sweetens. Balance settles in. 

A fairly muted nosing belies the strength of notes. Potting soil, faintly there & with a bit of distant sweet spice. Leather savoriness rises on the back-end & into a lengthy finish. Complex via a hard shift transition which is ultimately worth-while albeit nigh jarring. Nuanced deeply-so but in a somewhat mottled fashion. Some wood would have been well met (that's what she said). All told an unadorned yet fully satiating and satisfyingly robust brew.

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

::: very :::