Coffee Origin:
Costa Rica, Tarrazu

Coffee Species:
Arabica

Coffee Varietal
Caturra, Catuai

Coffee Elevation
1,650 m

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Wild Goose Coffee Roasters - 1/20/2016

Coffee Processing
Washed

The beans have the fragrance of green papaya, yeast, brown sugar, light molasses, mamey sapote, caramelized carrot, white cranberry, bottle brush, bakers chocolate, chervil, baked cinnamon, and iodine

The grounds have the fragrance of mamey sapote, ash, burnt, caramel, yucca root, bottle brush, cane sugar, dried mission fig, buckwheat honey, white cranberry, Mexican papaya, chervil, malt, and bakers chocolate

CUPPING

The aroma of the coffee is of cane sugar, bakers chocolate, yucca root, milk powder, malt, dill, marionberry, muted cinnamon, plantain, sapote, tamarind, and molasses

This is a medium body coffee that has a creamy, thick texture and is juicy with a chewy coating

This is a medium-high acidity that is bright with a dry and lingering dirty taste like of ash

The flavors of this coffee are of cranberry, burnt sugar, condensed milk, black apple, sapote, taro, iodine, bittersweet chocolate, malt, marionberry, damp soil, black tea, tamarind, and yucca root

As it cools notes of cream and lemon pith develop more and dutch process chocolate, along with more devoted marionberry and tamarind notes

GINO

The aroma of the cup is of caramel, yucca flower, light brown sugar, chamomile, bakers chocolate, soil, and Mexican papaya

The body is much weaker and is still juicy but more of a silky texture and delicate

The acidity is the same brightness and is now juicy with a lingering sweet complexity

The flavors of the cup are of caramel, malt, sapote, black tea, red apple, cocoa powder, cara cara orange, bottle brush, cedar, and hibiscus

I do recomend this coffee on gino and it makes it very deliacte and brings out much of the sweetness and under tones