Coffee Origin:
Panama, Alto Quiel, Boquete
Coffee Species
Arabica
Coffee Varietal
Catuai, Typica, Bourbon
Coffee Elevation
1,670 - 1,825 M
Coffee Farm/ Producers
Wilford Lamastus
Coffee Roasting Date, Roaster
Portola Coffee Lab - 11/30/2015
Coffee Processing
Honey
The beans have the fragrance of marionberry, dark chocolate, plum, strawberry, white peach, celery seed, oak, cinnamon, all spice, raw honey, clove, olive oil, vanillin, candied Mandarin peel, and milk powder
The grounds have the fragrance of dark chocolate, grilled beaf, honey suckle, cinnamon, vanillin, yellow nectarine, pickled lemon, all spice, raspberry, strawberry, candied carrot, and white cranberry
CUPPING
The aroma of this coffee is of honey, cinnamon, dark chocolate, vanillin, white cranberry, olive oil, marijuana yellow nectarine, milk powder, all spice, plum, and lemon peel
This is full body coffee that has a heavy and thick coating that is smooth and syrupy with a sweet creamy tone at the end
This is a high acidity coffee that is complex with a sharp and tart citrus note that tapers to sweet and juicy
The flavors of this coffee are of yellow cherry, vanillin, caramel, yellow nectarine, dutch process cocoa powder, cane sugar, Meyer lemon, green olive, hemp seed, mission fig, all spice, white cranberry, raspberry, and raw honey
As it cools notes of cream, blood orange, and coriander develop. It becomes very creamy and smooth
There is a slight back note of black tea and soil
GINO
The aroma of the cup is of grilled lemon, cocoa nib, cinnamon, date, sage, chia, mission fig, cedar, vanillin, soil, and candied carrot
The flavors of the cup are of grilled lemon, bakers chocolate, all spice, white cranberry, olive oil, yellow nectarine, milk powder, tangerine, raspberry and raw honey
This is still a full body coffee that has a heavy with a sticky coating and syrupy with a slight dirty finish
Making it on the Gino makes this a low acidity coffee that is still complex with a delicate cocoa powder note that is lingering
Iced CHEMEX
The aroma of the cup is of toasted cocoa nib, cinnamon, oak, vanilla bean, hemp seed, bergamot, grilled lemon, tobacco, magnolia, raw honey, and dried mushroom
The flavors of the cup are of dried strawberry, tobacco, honey suckle, mango, black current, raspberry, plum, vanilla, blueberry, and milk chocolate
The body is rich and creamy with a smooth velvety texture
The acidity is low that is still complex with a delicate floral and citrus note that is lingering
