Non cupping Coffee Reviews

Augie's Coffee Roasters - Colombia Geisha (lactic acid)

Coffee Origin:
Colombia, Valle del Cauca growing region

Coffee Species
Arabica

Coffee Varietal
Geisha 

Coffee Elevation
_________________________

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Augie's Coffee Roasters - 

Coffee Processing
Lactic Acid

This was brewed on a kalita wave and a curtus poor over 

 

The aroma of the cup is of  Bergamot, white cranberry, longon, malt, saffron, bosk pear, tamarind, wheat bread,  

This is a full body coffee that is smooth with a velvety and syrupy mouth feel leaving a heavy and rich texture 

This is a mild and delicate acidity coffee that has a bright forward and a floral finish with a slight tropically fruit aftertaste

The flavors of this coffee are of Hawaiian sandalwood, lilac, blueberry, raspberry, dragon fruit, tamarind, malt, cocoa nib, green papaya, plantain, noni, loquat, Buddha's hand, and white sage

Back note of silver needle green tea

As it cools the b berry notes are more developed along with a rich chocolate note like of ganache  

Augie's Coffee Rosters - Panama Guesha

Coffee Origin:
Panama,

Coffee Species
Arabica

Coffee Varietal
Gesha

Coffee Elevation
_________________________

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Augie's Coffee Roasters - 

Date Sampled
3/22/2016

Coffee Processing
Honey

 

Aroma 

The aroma of this coffee is of strawberry, blueberry, bergamot, lemon grass, Salted caramel, honeycomb, oat, malt, myrrh 

Body 

This is a medium-bodied coffee that is more to the coffee flower tea like consistency and delicate 

Acidity 

This is a medium acidity coffee that is more to the lemon verbena like with a soft and delicate rose pestle like feel 

Flavor 

The flavors of this coffee are of red apple, bergamot, white cranberry, lavender, licorice root, blood orange, caramel, honeycomb, Dutch process cocoa powder, rooibos, summer savory, malt, and sunflower oil

As it cools notes of a chocolate ganache and  bergamot are more developed along with the notes of herbs like of a dill and chervil and peach blossoms 

It does seam to get brighter and more acidic as it cools