Coffee Reviews

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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Augie’s Coffee Roasters - Colombia Mitaca 73

Coffee Origin:
Colombia,

Coffee Species
Arabica

Coffee Varietal
_________________________

Coffee Elevation
_________________________

Coffee Farm/ Producers
_________________________

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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