Augie's Coffee Roasters - Ecuador Nestor Nino

Coffee Origin:
Ecuador, Tulipe

Coffee Species:

Coffee Varietal:

Coffee Elevation:
1,600 M

Coffee Farm/ Producers

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

Coffee Processing:


The beans have the fragrance of gram cracker, peach blossom, lilac, Manilla tamarind, yellow tea, bergamot, sun dried tomato, turmeric, musk, plantain, freeze-dried blackberry leather, lemon drop candy, and verbena

The grounds have the fragrance of navel orange, lilac, jasmine, pummelo, yellow tea, peach blossom, verbena, long pepper, musk, flat leaf parsley, dutch process cocoa powder, cedar, plantain and dried blackberry



The aroma is of cedar, lilac, musk, yellow tea, strawberry, verbena, date, plantain, cocoa powder, leather, bergamot, long pepper, and cane sugar

This is a full body coffee that is rich and creamy with a heavy mouth feel and slightly sticky

This is a high acidity coffee that is bright and delicate with a slight lingering dry back end


The flavors of the cup are of lemon verbena, cedar, Manilla tamarind, cane sugar, lilac, Buddhas hand, yellow tea, leather, dried hops, tart cherry, bittersweet chocolate, plantain, goji, and turmeric

As it cools notes of date, caramel, cigarette tobacco, develop along with a more pronounced note of the Buddhas hand. The berry notes and now not even traceable 




The aroma of the cup is of ponzu, date, caramel, heps seed, grape seed, lilac, Manilla tamarind, slive leaf green tea, and oak

The acididty has driped but stil is there but not as bright its melowed out and is now delicate

The body is much the same as cupping but alot moer syrapy and thick

The flavors are of baked marrionberry, toasted hemp seed, caramel, ilac, rosted plum, plantain, cedar, leather, coca powder, verbina, malt, wheatberry, frankencese, and hazelnut

i like this on the gino but to me its more a hit or miss for your taste