Coffee Reviews

Augie’s Coffee Roasters - Colombia Mitaca 73

Coffee Origin:
Colombia,

Coffee Species
Arabica

Coffee Varietal
_________________________

Coffee Elevation
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Coffee Farm/ Producers
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Coffee Roasting Date, Roaster
Augie’s Coffee Roasters , 11/22/2017

Coffee Processing
Washed

 

Notes 

The fragrance of the beans are of black grape, lilac, burlap, dutch process cocoa, honey suckle, date, black cardamom, malt, raw hazelnut, sandalwood, maple flakes, all spice, cinnamon stick, white grapefruit zest, peach blossom, and cream

The grounds have the fragrance of grilled blood orange, cedar, malt, bittersweet chocolate, white cranberry, rose hip, lilac, raisin, hazelnut, all spice, marionberry, buckwheat, fermented black tea, burlap, and cumin

 

CUPPING

The aroma is of cream, caramel, molasses, liquid smoke, sandalwood, date, coca nib, velveta

This is a heavy body that is thick like syrup with a velvety feel that lingers through out finishing with a creamy coating

This is a high acidity coffee that is citrus forward that is sharp, tart, and bright. it does mellow out to a juicy and lingering dense feel

 

The flavor is of Eureka lemon, blood orange pith, cedar, dutch process coca powder, ginger powder, bergamot, oolong tea, again pear, walnut, black cardamom, malt, white bread, and ends with a lavender finish

As it cools notes of raw sugar develop and cream with a subtle note of tangerine and radish

 

FRENCH PRESS

The aroma is just like it being cupped if not more pronounced 

The body is a lot weaker with a tea like consistency or dirty water

The acidity is has been toned down but is still high with more of a astringent citrus note to it and not as tart or sharp

The flavor is of grilled grapefruit and chicory with some adobo but really not much flavor or depth at all

 

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The Orkney Roastery - Brio

Coffee Origin:
Kenya, Samburu

Coffee Species
Arabica

Coffee Varietal
_________________________

Coffee Elevation
_________________________

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
The Orkney Roastery
3/15/2017

Coffee Processing
Washed

 

 

The beans have the fragrance of malt, chocolate, bing cherry, alfalfa, dill, preserved lemon, copper, marjoram, and sandalwood

The grounds have the fragrance of preserved lemon, cherry, plum, hibiscus, bakers chocolate, ash, bell pepper, cardamom, marjoram, tobacco, cedar, ragweed, and jasmine

 

CUPPING

 

The aroma is of chicory, cherry, marjoram, cedar, black cardamom, dill, raisin, plum, cocoa powder, malt, oak casks, and cork

This is a weak bodied coffee that is more tea-like but does have a creamy and velvety feel with a chewy back note

This is a weak acidity that is soft and juicy with a muted and lingering dirty finish. Its delicate in the way its more floral citrus taste buy more tasting of malic

 

The flavors are of black cherry, plum, vanillin, oak, cedar, smoked paprika, white grapefruit pith, navel, black cardamom, chicory, ash, marjoram, tobacco, sandalwood, and hazelnut

As it cools notes of soy and navel orange develop along with a grassy note like of dill and a delicate note of prune in the back

 

CLEVER 

The aroma if of fish sauce, mushroom, soil, iodine, and clay

The body is watery and weak the no depth or character. It lacks any  mouth feel

The acidity is almost not there! It's dull, weak, and dirty with an unbalanced structure

The flavors are of corn, hay, soil, dried mushroom powder, wet oak, and a band aid

This is a really bad brew method and makes this coffee un drinkable 
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