Coffee Origin:
Panama, Alto Quiel, Boquete

Coffee Species:
Arabica

Coffee Varietal
Catuai, Typica, Bourbon

Coffee Elevation
1,670 - 1,825 M

Coffee Farm/ Producers
Wilford Lamastus, Elida Estate

Coffee Roasting Date, Roaster
Portola Coffee Lab - 11/30/2015

Coffee Processing
Natural

The beans have the fragrance of peach blossom, roasted cocoa nib, toast, Manilla mango, guava puree, black current, lilac, orange peel, blueberry juice, yellow pineapple, curry, cane sugar, burlap, muted mint, brandy, coconut husk, marshmallow, blackberry, and leather

The grounds have the fragrance of blackberry, mango, red current, butterscotch, lilac, brandy, cane sugar, dried yellow pineapple dark chocolate, raspberry, pink salt, lingonberry, cherimoya, and mamey sapote

CUPPING

The aroma of this coffee is of lilac, blackberry, black current, cane sugar, dark chocolate, Manilla mango, white peach, mamey sapote, candied orange peel, basmati rice, and goats milk

This is a full body coffee that is creamy with a syrupy texture that is like a toasted marshmallow

This is a high acidity coffee that is very bright, delicate and juicy with a sharp complex clean structure

The flavors of this coffee are of red grapefruit, blackberry, mamey sapote, burlap, black current, roasted cocoa nib, green apple, raw coconut, butterscotch, tobacco, dried yellow pineapple, grilled Eureka lemon, leather, chia and rubbed sage

As it cools notes of lemon brightness develops along with a herbaceous note like of sage and a spice note like of nutmeg also. The creamy note is more pronounced like of toasted marshmallow

GINO

The aroma of the cup is of blackberry, cocoa nib, brown rice, brandy, lilac, saffron, peach blossom, blood orange, dried mango, sapote, black current, and muted guava

The flavors of this cup are of dried pink guava, sapote, blackberry, coconut husk, milk chocolate, brandy, green apple puree, lilac, dried yellow pineapple, pinion, red curry, leather, red banana, and pink lemon

The body of this cup is mellowed to be more of a medium with the smooth and creamy texture and syrupy mouth feel

The acidity is now a lot lighter with a slight dirty and lingering aspect know that is present with the juicy and delicate complexity

CHEMIX

The aroma of the cup is very herbaceous with notes of sun dried tomato, blackberry, sage, butterscotch, lilac, pinion, black current and cane sugar

The flavor of this coffee black current, white cranberry, chicory, cocoa nib, sapote, pinion, leather, soil, butterscotch, brandy, and dried mango

The acidity is still high and is very bright and juicy with a sharp lingering structure

This is still a full body coffee that is syrupy and slick with a chewy coating

Coffee Origin:
Honduras; El Cedral, Comayagua

Coffee Species
Arabica

Coffee Varietal
Bourbon

Coffee Elevation
1,550 M

Coffee Farm/ Producers
Jose Romualdo Moreno

Coffee Roasting Date, Roaster
Coava Coffee Roasters - 12/15/2015

Coffee Processing
Washed

The beans have the fragrance of malt, toffee, prune, dill, all spice, cocoa powder, frankincense, squash blossom, honeysuckle, muted nutmeg, dragon fruit, black current, mission fig, soil, honeydew, light brown sugar, and wheat germ

The grounds have the fragrance of raspberry, light brown sugar, toffee, bakers chocolate, malt, dragon fruit, cranberry, prune, fig, nutmeg, red apple, banana, red current, black radish, frankincense, tamarind, and baking soda

CUPPING

The aroma of this coffee is of dried black current, oak, bakers chocolate, dill, walnut, malt, tamarind, prune, toffee, fig, cranberry, all spice, red apple, banana, and frankincense

This is a medium - full body coffee that is thick with a sticky, creamy mouth fell that is thick

This is a high acidity coffee that is bright with a dirty juicy tart forward tapering to a crisp balanced complexity

The flavors of this coffee are of cranberry, prune, mission fig, roasted walnut, dark chocolate, oak, tamarind, soil, dragon fruit, muted nutmeg, blood orange, squash blossom, caramel, tobacco, wheat germ, frankincense, cinnamon oil, and toasted coriander

As it cools notes of spice develop like of paprika, sumac and chili powder and gives a bite to the back of your mouth along with a creamy taste like of condensed milk

FRENCH PRESS

The aroma of this coffee is of plum, oolong tea, hemp seed, white sage, fig, dragon fruit, malt, toffee, wheat, and cocoa powder

The flavors of this cup are of dried cranberry, bakers chocolate, clove, gram cracker, blood orange marmalade , plum, dried apple, red grapefruit peel, smoked paprika, and candied ginger

The acidity is still high and bright but more of a tannic bitterness now

The body is now really low and to a mont its like oolong tea with a creamy mouth feel

I would us this to make a single cup or two only

CHEMEX

The aroma of this coffee is of soil, chia, cocoa powder, wheat, oak, black current,

The flavors of this cup are of mission fig, black current, milk chocolate, white cranberry, apple sauce, soil, honeysuckle, tobacco, and peach candy

The acidity is now low with a sweetness to it that is juicy and structured

The body is now medium with a smooth a rich milk chocolate texture through out

This is a great way to make this as batch brew