CUPPING

The beans have the fragrance of tobacco, ash, saddlewood, musk, leather, dutch process chocolate, fish sauce, fermented longon, cinnamon, molasses, and damp asphalt

The grounds have the fragrance of dutch process chocolate, soil, cinnamon, cork, sulfur, long pepper, chipotle, dried fig, black walnut, toffee, and prune

The aroma of this coffee is of prune, onyx cocoa powder, carbon, toasted almond, cinnamon, honey suckle, saddlewood, dried oolong tea, and musk

This is a light body coffee with a tea like consistency and a creamy texture

This is a medium acidity coffee that is dry, dirty, and lingering with an unbalanced structure

The flavors of this cup are of ash, tobacco, damp soil, nougat, saddlewood, ash, dutch process cocoa powder, toasted almond, oak, hay, and russet potato skin

As it cools notes of damp soil, ash and hickory are over powering of any undertones that are there

FRENCH PRESS

The aroma of the cup is of sumac, toasted almond, plum, swiss chocolate, white corn, and tobacco

The flavors of the cup are of plum, caramel, ash, dutch process cocoa powder,

Using the french press brings out or acidity and a sharper forward note with spice but is still dry and lingering. The body is much creamer and smoother with a velvety mouthfeel at first but tapering to a rough fell

This is an ok method but this is probably best as an espresso

Coffee Origin:
Colombia, Naino

Coffee Species
Arabica

Coffee Varietal
Various

Coffee Elevation
2,250M

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Augie’s Coffee Roasters - 11/16/2015

Coffee Processing
Honey

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.