CUPPING

Notes

The beans have the fragrance of strawberry, peach, basmati rice, lilac, yeast, coca powder, orange blossom, loquat, sun mellon, chervil, dried blueberry, goji, oat, baking soda, raspberry, yogurt and papaya

The grounds have the fragrance of cream, golden raisin, pine sap, pecan, green papaya, rice wine, oat, goji, grilled yellow peach, musk, lilac, cherry wood, blood orange, loquat, and lard

The aroma of this coffee is of bakers chocolate, pine sap, oat, lilac, baked strawberry, goji, chervil, blood orange, strawberry papaya, cashew, bing cherry, and peach blossom

This is a full body coffee that has a velvety mouth fell and a effervescent syrupy texture that is heavy

This is a high acidity that is bright with a strong tart forward that is structured, complex, and very juicy

The flavors of this coffee are of strawberry, cream of tarter, cocoa nib, bergamot, white grapefruit zest, white cranberry, noni, star fruit, loquat, blood orange, soy sauce, sun dried tomato, ponzu, and thyme

As it cools notes of cream, and bergamot are prominent with subtle notes of white cranberry and yellow raspberry develop

GINO

The aroma of the cup is very herbaceous with notes of chervil, mustard seed, and chia along with earthy tones of grilled portabella mushroom, black walnut, and soy sauce

The flavors of the cup are of dark chocolate, black apple, plum, freeze dried strawberry, hay, chia, crimson raisin, and ponzu

The body is medium with a creamy texture and a tea like consistency. The acidity is medium with a dirty tartness that is very juicy

I would not recommend making this coffee on the Gino, It does not bring out anything complex out just earth tones

FRENCH PRESS

The aroma of this cup is delicate with notes of lilac, cherry blossom, roasted date, king mushroom, tannin, cork, damp cedar, soil, freeze dries strawberry, and mission fig

The flavors of the cup are of blood orange, strawberry, coriander, lemon zest, black tea, cedar, noni, goji, pluot, and pomegranate

Using the french press the acidity is lowered and brings out a great body that is still heavy but not as strong as cupping

This is a very great way to enjoy this coffee to bring out the citrus and berry notes.

CUPPING

The beans have the fragrance of toffee, bakers chocolate, cantaloupe, butter, all spice, nutmeg, leather, tamarind, yeast, yucca root, cinnamon, licorice root, brown rice, rose hips, and saffron

The grounds have the fragrance of black cherry, cedar, saddle wood, jasmine, cream, magnolia, toffee, brown rice, saffron, bakers chocolate, sapote, all spice, and licorice root

The aroma of this coffee is of licorice root, date, soil, bakers chocolate, sapote, letter, dried bing cherry, saddle wood, jasmine, and liquid smoke

This is a full body coffee that is rich and creamy with a smooth velvety coating

This is a complex acidity coffee that has soft juicy note that is sweet and lingering

The flavors of this coffee are of tamarind, bittersweet chocolate, black cherry, sapote, all spice, soil, yeast, magnolia, licorice root, cream, all spice, cinnamon, dried goji, and prune

Back note of simple syrup

As it cools notes of bing cherry, toffee, yeast and blood orange are prominent with a slight chalky after taste

CHEMEX

The aroma of the cup is of toffee, swiss chocolate, tamarind, molasses, and walnut butter

The flavors of the cup are of praline, molasses, bakers chocolate, baked bing cherry, cinnamon, and all spice

The body using the chemex is very creamy and smooth with a velvety mouth feel. There is a mild acidity if any at all that is very pleasant bringing out the pitch earth notes and soupy body through more

Using the chemex makes this coffee very pleasant and drinkable but would be better to me as an espresso