Coffee Origin:
Nicaragua, Ocotal
Coffee Species
Arabica
Coffee Varietal
Pacamara
Coffee Elevation
1500 M
Coffee Farm/ Producers
_________________________
Coffee Roasting Date, Roaster
Augie’s Coffee Roasters - 1/6/2016
Coffee Processing
Natural
The beans have the fragrance of peach, cream, lychee syrup, milk chocolate, rose hips, licorice root, grilled Myer lemon, yellow pineapple, clove stem, mahogany, orange blossom, muted cinnamon, and white grape
The grounds have the fragrance of noni, Puloson, dragon fruit, star fruit, orange blossom, yellow pineapple, Pitaya, rose hips, white grape, licorice root, bakers chocolate, kaffir lime, camomile, and strawberry papaya
Cupping
The aroma of the coffee is of bakers chocolate, Puloson, pineapple, dried papaya, white grape, noni, licorice root, blood orange, Pitaya, milo wood, camomile, and star fruit
This is a full body coffee that is smooth with a very juicy and syrupy mouth feel that is slightly sticky and creamy and the end
This is a high acidity coffee that is bright with a tart forward tapering fast to a juicy and structured complexity
The flavors of this coffee are of cream fresh, dark chocolate, noni, Pitaya, muted cinnamon, green papaya, milo wood, yellow pineapple, Puloson, licorice root, kaffir lime, blood orange, black apple, and all spice
As it cools the earthy notes and more developed like the licorice root, and dark chocolate along with the bright citrus note like of red grapefruit peel and toasted coriander. The is very pronounced
Disappointed that there was no flavor of lychee just in aroma
Gino
The aroma of the cup is of Puloson, bakers chocolate, bell pepper, licorice root, noni, green papaya, endive, and camomile
The flavors of the cup are of dark chocolate, Puloson, saffron, cinnamon, soil, milo wood, clove, all spice, bay leaf, licorice root,
The acidity is still high with a bright and tart mouth feel that is delicate at first but sharp at the end
The body is still rich and smooth with a slight sticky and creamy texture that has been brought out. it is not as juicy but dryer then when cupped
I recommend using the Gino for this coffee to bring out more delicate and undertones of this coffee
