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

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

Coffee Processing
Honey

The beans have the fragrance of marionberry, dark chocolate, plum, strawberry, white peach, celery seed, oak, cinnamon, all spice, raw honey, clove, olive oil, vanillin, candied Mandarin peel, and milk powder

The grounds have the fragrance of dark chocolate, grilled beaf, honey suckle, cinnamon, vanillin, yellow nectarine, pickled lemon, all spice, raspberry, strawberry, candied carrot, and white cranberry

CUPPING

The aroma of this coffee is of honey, cinnamon, dark chocolate, vanillin, white cranberry, olive oil, marijuana yellow nectarine, milk powder, all spice, plum, and lemon peel

This is full body coffee that has a heavy and thick coating that is smooth and syrupy with a sweet creamy tone at the end

This is a high acidity coffee that is complex with a sharp and tart citrus note that tapers to sweet and juicy

The flavors of this coffee are of yellow cherry, vanillin, caramel, yellow nectarine, dutch process cocoa powder, cane sugar, Meyer lemon, green olive, hemp seed, mission fig, all spice, white cranberry, raspberry, and raw honey

As it cools notes of cream, blood orange, and coriander develop. It becomes very creamy and smooth

There is a slight back note of black tea and soil

GINO

The aroma of the cup is of grilled lemon, cocoa nib, cinnamon, date, sage, chia, mission fig, cedar, vanillin, soil, and candied carrot

The flavors of the cup are of grilled lemon, bakers chocolate, all spice, white cranberry, olive oil, yellow nectarine, milk powder, tangerine, raspberry and raw honey

This is still a full body coffee that has a heavy with a sticky coating and syrupy with a slight dirty finish

Making it on the Gino makes this a low acidity coffee that is still complex with a delicate cocoa powder note that is lingering

Iced CHEMEX

The aroma of the cup is of toasted cocoa nib, cinnamon, oak, vanilla bean, hemp seed, bergamot, grilled lemon, tobacco, magnolia, raw honey, and dried mushroom

The flavors of the cup are of dried strawberry, tobacco, honey suckle, mango, black current, raspberry, plum, vanilla, blueberry, and milk chocolate

The body is rich and creamy with a smooth velvety texture

The acidity is low that is still complex with a delicate floral and citrus note that is lingering

Coffee Origin:
Kenya, Nyeri

Coffee Species
Arabica

Coffee Varietal
SL-28, SL-34

Coffee Elevation
1,900 M

Coffee Farm/ Producers
Gachatha Factory; Gachatha Cooperative

Coffee Roasting Date, Roaster
Augie's Coffee Roasters - 12/2/2015

Coffee Processing
Washed

The beans have the fragrance of blueberry, strawberry, tangerine, pineapple rind, dill, lilac, bakers chocolate, concord grape, caramel, yellow peach, candied grapefruit, plum, saddlewood, bergamot, Meyer lemon, green papaya, jasmine, ginger ale, and almond

The grounds have the fragrance of black grape, bergamot, dark chocolate, black cardamom, toasted black walnut, yellow pineapple, caramel, raw honey, dried tangerine, raspberry, grilled Meyer lemon, magnolia, and saddlewood

CUPPING

The aroma of this coffee is of black grape, black walnut, bergamot, dried yellow papaya, saddlewood, raspberry, lilac, cocoa nibs, tomato paste, toffee, wheat, and green papaya

This is a medium body coffee that is creamy with a rough note that stays and a syrupy back that is thick

This is a high acidity that is bright with a dirty and lingering juicy complexity and delicate balance

The flavors of this coffee are of caramel, red grapefruit, dried yellow pineapple, plum, black grape, raspberry, dried tangerine, green papaya, bergamot, bottle brush, sun dried tomato, cracked ginger,yellow peach, and pluot

Back note of green tea and tobacco

As it cools the caramel and red grape fruit are dominant along with notes of bottle brush and chervil with a very dry and sharp tart note

V60

The aroma of this cup is of dried blueberry, goji, brown sugar, cream, papaya blossom

This is a full body coffee with a smooth chewy coating tapering toa creamy and juicy mouth feel

This is a medium high acidity coffee with a bright and dirty taste that is through out

The flavors of this coffee are of caramel, black grape, yellow peach, red grapefruit, plum, blue corn, milo wood, bergamot, Meyer lemon, lingonberry, coriander, bakers chocolate and Mexican papaya

As it cools notes of navel orange, cream, noni, dill, lemon zest, watermelon rind, green grape, ragweed, and rise hips

Back note of black tea like of lipton and tangerine