Coffee Origin:
Honduras, Marcala
Coffee Species
Arabica
Coffee Varietal
Catuai, Caturra, Lempira, Pacas
Coffee Elevation
1,200 – 1,600 m
Coffee Farm/ Producers
Cafe Organica Marcala South America
Coffee Roasting Date, Roaster
Bongo Java Roasting Co. - 6/2/2016
Coffee Processing
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The beans have the fragrance of hemp seed, dill, green apple, light brown sugar, lilac, dried apricot, prickly pear, raspberry, sassafras root, nougat, metallic, yellow tea and soil
The grounds have the fragrance of apricot, yellow squash, lilac, prickly pear, yellow tea, grape leaf, raspberry, summer savory, mulberries, cocoa powder, honeysuckle, soil, and nougat
CUPPING
The aroma of this coffee is of soil, bakers chocolate, sassafras root, black apple, baked apricot, prickly pear, lilac, soil, summer savory, chipotle, and toasted almond
This is a heavy bodied coffee that is thick with a syrupy mouthfeel that is sweet and clean
This is a high acidity coffee that is bright and slightly sour with a strong forward punch that is juicy with a lingering after taste like of dried apple
The flavors of this coffee are of maple syrup, baked black apple, sassafras root, mulberries, white cranberry, apricot, squash blossom, amaranth, bakers chocolate, sandalwood, nougat, red grapefruit pith, and prickly pear
As it cools notes of orange blossom and cream develops along with delicate floral notes like of orchid and a subtle note of chamomile
AEROPRESS
The aroma of the cup is of soil, raspberry, clove stem, cocoa powder, sassafras root, condensed milk, orchid, dried apricot, white cranberry, leather, and lard
The body is just as the cupping just has a velvety texture that lingers instead
The acidity is still high but has mellowed and is better structured with a clean finish
The flavors of this cup are of dark chocolate, black apple, chipotle, soil, molasses, cane sugar, walnut, toast, pomelo, yeast, and prickly pear
This coffee is good on the Aeropress but does not inhase the flavors. This only gives you a good cup of coffee and for that I do recomend this coffee on here
GINO
The aroma of the cup are of black currant, walnut, pomelo, green apple, soil, tamarind paste, light brown sugar, sassafras root, prickly pear, cocoa powder, and dried apricot
The body of the coffee is weaker with a tea like consistency with a silky smooth texture
The acidity is at its weakest of the brewing with it having more of a chalky and dry soil bitterness
The flavors of this cup are of apricot, red apple, soil, dark chocolate, sassafras root, prickly pear, bakers chocolate, baked black apple, pomelo pith, leather, lilac, and mulberries
I do not recomend this coffee on Gino as it makes this coffee more of a dirty water taste and texture
