origin: Colombia
farm: unk
elevation: unk
cultivars: unk
process: unk

The coffee is from RedBud Roasters in Texas and was roosted 4/18/2013 and I cupped it on 4/21/2013

The beans have the aroma of notes of Tobacco, Cedar, All Spice, Toast, Burnt Wood much like at a Barbeque and Earthy tones along with vey slight berry notes like of Mulberry.

This is a heavy body coffee but tastes like a two notes of flavor. This has a mild acidity, Bright with high notes trailing off quickly.

The flavors of this coffee at first taste and through out the cup are of prevalent of smoke with slight citrus like of lime maybe citron, Garlic notes in the middle with hickory and Lard. The end of the cup has notes of Carmel and very slight back notes of apple.

This is a light medium roast but was more like a medium dark roast. This coffee is Fair Trade, Organic, and Shade Grown but for what it is, its not worth it.

origin: Kaimbu County, Kenya
farm: Komothai Farmers Cooperative Society
elevation: 1653 meters above sea level
cultivars: SL 28, SL 24, Ruiri 11
process: fully washed, sun dried

The aroma of the beans has notes of Citrus notes and Floral.

The aroma of the brew is sweet and rounded. Its has floral notes that are like rose hips and blossoms of plums or cherries.

The First quaff is just like the aroma but the blossoms are more of cherries or Black Current, and Plum along with citrus notes of Pomelo or white grapefruit, there is a back note of earthy tones and faint cinnamon.

Letting it cool for some time brought out more of the cherries and plum notes and Chocolate, Charcoal with Thyme on the back note. Continuing to let it cool your plate gets acidic notes like of a Merlot or Cabernet Sauvignon. Notes of nuts are in the finish.

The final word

Augie's Kenya Kaimbu AA is well rounded all the way through. Its a coffee that doesn’t overpower you, This coffee starts slow on you, then shows its true flavors across your palate. It’s a very good cup of coffee, and drinkable all day.

I gave this coffee a 78