Coffee Reviews

Wildgoose Coffee Roasters - Kenya Gathaithi

Coffee Origin: Kenya

Coffee Species
Arbica

Coffee Varietal
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Coffee Elevation
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Coffee Farm/ Producers
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Coffee Roasting Date, Roaster
Wildgoose Coffee Roasters -
5/27/2017

Coffee Processing
Washed

 

The fragrance of the beans are of cocoa, blackberry, Ceylon cinnamon, chia, alfalfa, rose hips, lemon pine, soil, eggplant, dried raspberry, dried strawberry, goji, and yeast

The grounds have the fragrance of strawberry, blueberry, blue corn, raspberry, pink lemon, bakers chocolate, hibiscus, dried again pear, and cherry blossom 

 

CUPPING

 

The aroma is of bakers cocoa, soil, blackberry, raspberry, dried hibiscus, thyme, mirth, sandalwood, blue corn, yeast, wheat germ, bee pollen, loquat, and mangosteen

This is medium body coffee that is very juicy with a sticky coating that is dry

This is a medium acidy coffee that is bright with a delicate malic acid note that finishes it a citrus note

 

The flavor is of hibiscus, dutch process cocoa, sassafras, blood orange, kaffir lime, marionberry, pink lemon, hops, watermelon pith, green apple, wheat germ, sandalwood, and frankincense

As it cools the hibiscus notes are more developed and forward with a very pleasant note along with bergamot, white cranberry and rooibos tea

 

 

 

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Napa Valley Coffee Roasters - Natural Ethiopia

Coffee Origin:
Ethiopia, 

Coffee Species
Typica 

Coffee Varietal
Heirloom

Coffee Elevation
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Coffee Farm/ Producers
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Coffee Roasting Date, Roaster
Napa Valley Coffee Roasters -
2/20/2018

Coffee Processing
Natural

 

The fragrance of the beans are of bergamot, carbon, blackberry, strawberry, navel orange, chicory, lemon verbena, clove, cherry blossom, nori, rye, burnt sugar, and dried mint

The grounds have the fragrance of marionberry, free dried strawberry, pink lemon, navel orange, chicory, thyme, bakers chocolate, clove, black tea, ash, and damp wood

 

CUPPING

 

The aroma of this coffee is of damp wood, marionberry, baked red apple, bergamot, clove, chicory, nori, burnt sugar, black cherry, freed dried blueberry, clove, black tea, cherry, and black cardamom

This is a medium body coffee that has a syrupy mouthful living your mouth sticky and salivating but has the consistency of tea

This is a weak acidity coffee that is lacking any complexity and vibrancy along with and complex notes 

 

The flavors of this coffee are of dark berry-like of marionberry or blackberry, clove, black cardamom, sumac, oak, vanilla, black tea, allspice, soil, mushroom-like of king or oyster, and 

There is a big umami presence from this coffee and is very unusual form a natural and is quite fascinating 

As it cools the umami note is very prominent with notes of oak, red grape, chicory, cara cara orange and cherry along with that mushroom-like note with the back

 

GINO

The aroma of this cup is of black tea, bergamot, damp wood, and chia seed

The body is medium still that still has a syrupy mouthful  and salivating but has the consistency is more like a chewy coating

The acidity is still low with a little more vibrancy

The flavor of the cup is of  blackberry, cherry, chicory, oak, dried blod orange, and that umami flavor

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