Coffee Origin:
Kenya, Samburu

Coffee Species
Arabica

Coffee Varietal
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Coffee Elevation
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Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
The Orkney Roastery
3/15/2017

Coffee Processing
Washed

The beans have the fragrance of malt, chocolate, bing cherry, alfalfa, dill, preserved lemon, copper, marjoram, and sandalwood

The grounds have the fragrance of preserved lemon, cherry, plum, hibiscus, bakers chocolate, ash, bell pepper, cardamom, marjoram, tobacco, cedar, ragweed, and jasmine

CUPPING

The aroma is of chicory, cherry, marjoram, cedar, black cardamom, dill, raisin, plum, cocoa powder, malt, oak casks, and cork

This is a weak bodied coffee that is more tea-like but does have a creamy and velvety feel with a chewy back note

This is a weak acidity that is soft and juicy with a muted and lingering dirty finish. Its delicate in the way its more floral citrus taste buy more tasting of malic

The flavors are of black cherry, plum, vanillin, oak, cedar, smoked paprika, white grapefruit pith, navel, black cardamom, chicory, ash, marjoram, tobacco, sandalwood, and hazelnut

As it cools notes of soy and navel orange develop along with a grassy note like of dill and a delicate note of prune in the back

CLEVER

The aroma if of fish sauce, mushroom, soil, iodine, and clay

The body is watery and weak the no depth or character. It lacks any mouth feel

The acidity is almost not there! It's dull, weak, and dirty with an unbalanced structure

The flavors are of corn, hay, soil, dried mushroom powder, wet oak, and a band aid

This is a really bad brew method and makes this coffee un drinkable

Coffee Origin:
Guatemala

Coffee Species
Arabica

Coffee Varietal
Maragogype

Coffee Elevation
_________________________

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
The Longship Coffee - 7/12/17

Coffee Processing
Washed

The beans have the fragrance of musk, bakers chocolate, tart cherry, coconut husk, clove, chamomile, prune, letter, black tea, and black lime

The grounds have the fragrance of tart cherry, clove, cinnamon, tobacco, white pepper, dried apricot, bay leaf, leather, marshmallow, parsley, plum, jasmine, and rose hips

CUPPING

The aroma is of oak, plum, leather, cinnamon, rose hips, black lime, bakers chocolate, vanillin, and brown sugar

This is a medium - weak bodied coffee that is not fully developed with a slick and smooth watery feel finishing with a creamy feel.

This is a mild acidity that is only notable on the back of your pallet or when fully drunk. It is sharp and dry living a sharp and bright note in the back. It does linger and is unbalanced.

The flavor of this coffee is of navel orange, black tea, Dutch process chocolate, oak, cherry, half and half, white corn syrup, bay leaf, vanillin, roasted hazelnut, liquid smoke, and burnt black tea

As it cools notes of instant hot chocolate develop along with a watery back tea note and a stronger vanillin and a creamy note like of marshmallow

AEROPRESS ( ABLE FINE DISK)

The aroma of the cup is of watery black tea, almond, dried pear, chia, and soil

The body is rich and velvety with a chewy coating and a little rough but is very juicy and well rounded

The acidity is high with a big note of malic acid taste and very reminiscent of green apple with lemon juice on it

The flavor of the cup is of dark chocolate, plum, sunflower, cream, hazelnut, sage, chia, sun dried cherry, dried mango, sumac, calamondin, macho banana, and has a end note of alfalfa