Coffee Origin:
Ecuador, Cahuasqui

Coffee Species:
Arabica

Coffee Varietal:
Caturra

Coffee Elevation
2,300 M

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Augie’s Coffee Roasters - 1/11/2016

Coffee Processing
Washed

The beans have the fragrance of dried yellow pineapple, pine resin, strawberry jam, sage, chia, bakers chocolate, peach blossom, guava juice, gooseberry, and cane sugar

The grounds have the fragrance of lilac, yellow pineapple, pink guava, dragon fruit, honey suckle, milk chocolate, boysenberry, chia, bottle brush, sweet lime, cara cara orange, cane sugar, white pepper, and white sage

CUPPING

The aroma of this coffee is of milk chocolate, marionberry, sage, leather, chia, cara cara orange, dried yellow pineapple, sweet lime, oat, and crimson raisin

This is a full body coffee that is rich and creamy with a slight sticky texture starting words the endAcidity

This is a high acidity coffee that is bright and sharp with a juicy complexity rounding the tart forward

The flavors of this coffee are of cedar, yellow pineapple, caramel, sage, coriander, cara cara orange, cream, chia, wheat germ, hops, bottle brush, licorice root, yucca flower, plantain, and gooseberry

As it cools notes of red banana, half and half, cocoa powder and a cherimoya like flavor with more tartness develops with a dry back note of white corn

GINO

The aroma of the cup is of soil, coca powder, gooseberry, chia, oat, toasted hops, orange blossom, cane sugar, dragon fruit, and white sage

The acidity is been dropped to a medium and is very mellow with no sharp notes till the crisp end note

Th body is still creamy and smooth but no sticky texture but now a dry astringent note that lingers

The flavors of the cup are of pineapple jelly, yellow tea, dragon fruit, goats milk, marionberry, gooseberry, Ecuadorian guava, bottle brush, white sage, and dried fig

I recommend this brew method on this coffee to bring down the acidity and bring the body and flavors up front