Coffee Reviews

Klatch Coffee - Costa Rica El Mango

Coffee Origin:

Costa Rica, Tarrazu

Coffee Species

Arabica

Coffee Varietal

Caturra & Catuai

Coffee Elevation

1650 M

Coffee Farm/ Producers

_________________________

Coffee Roasting Date, Roaster

Klatch Coffee - 2/9/2019

Coffee Processing

Red Honey

The beans have the fragrance of malt, cinnamon, red apple, bergamot, rose hips, sassafras root, frankincense, dried mango, lilac, black cardamom, pinion seed, and dried blackberry

The grounds have the fragrance of plum, red apple, dried mango, cedar, bakers cocoa powder, frankincense, malt, chia, soil, fresh tobacco, white cranberry, and Buddha’s hand

CUPPING

The aroma id of raspberry, black apple, dried mango, sassafras root, pinion, soil, bakers cocoa, tasted walnut, oak, malt, honey comb, bergamot, sandalwood, and plum

This is a full body coffee that is a thick with a syrupy and sticky feel but is also smooth and very creamy

This is a high acidic coffee that is citrus forward with a very juicy and tart finish

The flavors of this coffee are of tart red apple, cranberry, pomelo, honey comb, dutch process cocoa powder, sandalwood, dried mango, plum, green papaya, Buddha’s hand, roasted hops, hibiscus, with delicate note of vanillin in the back

As it cools nots of cream and freeze dried strawberries develop along with a strong tart citrus note like of pomelo

FRENCH PRESS

The aroma is of baked apple, oak, black tea, chicory, prune, orange blossom, and lilac

This is a low acidity with no real tart note nor complexity

The body is very lite with a tea like consistency and a slick and watery feel

The flavors of this coffee are of sandalwood, black cardamom, soil, black walnut, and black tea

There is no distinct flavor notes from being cupped

Wildgoose Coffee Roasters - Kenya kerugoya

Coffee Origin:

Kenya, Kirinyaga

Coffee Species

Arabica

Coffee Varietal

SL 28, Ruiru 11, Batian

Coffee Elevation

1550 M

Coffee Farm/ Producers

Various Farmers

Coffee Roasting Date, Roaster

Wildgoose Coffee Roasters - 9/13/2018

Coffee Processing

Washed

The beans have the fragrance of magnolia, dried Mexican papaya, sandalwood, cocoa powder, bergamot, rose hips, burro banana, golden raisin, red apple, mirth, Cylon cinnamon, peach flower, and amaranth

The grounds have the fragrance of black apple, bergamot, cocoa powder, mirth, Cylon cinnamon, marshmallow, wheat, merlot grape, soy sauce, toasted black sesame seeds, cover, and dried papaya

CUPPING

The aroma of this coffee is of passion fruit flower, dried papaya, cocoa powder, bergamot, mirth, Cylon cinnamon, amaranth, sandalwood, soy sauce, and sun dried tomato

This is a full body coffee that has a chewy coating that feels velvety but is also slick and thick like a syrup

This is a high acidity coffee with a sharp citric forward like of pink grapefruit with a delicate juicy finish

The flavors of this coffee are of pink grapefruit, black apple, bergamot, cocoa powder, mirth, Cylon cinnamon, Mexican papaya, marshmallow fluff, dried blood orange, ponzu, clover, merlot grape, passion fruit powder, and cedar

As it cools notes of hickory and bakers chocolate develop along with delicate notes of berry like of raspberry and goji

AEROPRESS W/ Able Filter

The aroma is of damp earth, clow stem, black walnut shell, roasted black tea, and fermented chestnut

The acidity is of a sweet tart note like hibiscus with a delicate flora note

This is a medium body coffee that is sweet with a juick tea like feel finishing with a creamy note

The flavors are of pineapple, tart green apple, hibiscus, plumeria, lilac, cedar, oro blanco grapefruit, dragonfruit, leath, ponzu, chicory, dried goji, sandalwood, and an umami note

ONE OF THE BEST CUPS I HAVE HAD ON AEROPRESS

CHEMEX

The arom is of soil and tobacco with hints of black tea

The acidity is low with a sweet and juicy note like of flora

The body is light with a watery or tea like consistency and a caramel like mouth feel

The flavors are of tobacco, black tea, bergamont, ponzu, soil, rye, and clover with subtle hints of berry in the back

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