Coffee Origin:
Nicaragua, Ocotal

Coffee Species
Arabica

Coffee Varietal
Pacamara

Coffee Elevation
1500 M

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Augie’s Coffee Roasters - 1/6/2016

Coffee Processing
Natural

The beans have the fragrance of peach, cream, lychee syrup, milk chocolate, rose hips, licorice root, grilled Myer lemon, yellow pineapple, clove stem, mahogany, orange blossom, muted cinnamon, and white grape

The grounds have the fragrance of noni, Puloson, dragon fruit, star fruit, orange blossom, yellow pineapple, Pitaya, rose hips, white grape, licorice root, bakers chocolate, kaffir lime, camomile, and strawberry papaya

Cupping

The aroma of the coffee is of bakers chocolate, Puloson, pineapple, dried papaya, white grape, noni, licorice root, blood orange, Pitaya, milo wood, camomile, and star fruit

This is a full body coffee that is smooth with a very juicy and syrupy mouth feel that is slightly sticky and creamy and the end

This is a high acidity coffee that is bright with a tart forward tapering fast to a juicy and structured complexity

The flavors of this coffee are of cream fresh, dark chocolate, noni, Pitaya, muted cinnamon, green papaya, milo wood, yellow pineapple, Puloson, licorice root, kaffir lime, blood orange, black apple, and all spice

As it cools the earthy notes and more developed like the licorice root, and dark chocolate along with the bright citrus note like of red grapefruit peel and toasted coriander. The is very pronounced

Disappointed that there was no flavor of lychee just in aroma

Gino

The aroma of the cup is of Puloson, bakers chocolate, bell pepper, licorice root, noni, green papaya, endive, and camomile

The flavors of the cup are of dark chocolate, Puloson, saffron, cinnamon, soil, milo wood, clove, all spice, bay leaf, licorice root,

The acidity is still high with a bright and tart mouth feel that is delicate at first but sharp at the end

The body is still rich and smooth with a slight sticky and creamy texture that has been brought out. it is not as juicy but dryer then when cupped

I recommend using the Gino for this coffee to bring out more delicate and undertones of this coffee

Coffee Origin:
Ethiopia; Chalalaktu, Borena Zone

Coffee Species:
Arabica

Coffee Varietal:
Heirloom

Coffee Elevation
1,850 - 2,000 M

Coffee Farm/ Producers
Kochere Cooperative

Coffee Roasting Date, Roaster
Coava Coffee Roasters - 3/18/2015

Coffee Processing
Washed

The aroma of the beans are of milk chocolate, blackberry, curry powder, bergamot, olive oil, licorice root, honey comb, barley, caramel, dried raspberry, yellow yea, dill, vanillin, saffron, yucca root, and oak

The grounds have the fragrance of bittersweet chocolate, fermented lychee, licorice root, vanillin, white cranberry, marjoram, bergamot, marshmallow, yucca flower, damp soil, and blackberry

CUPPING

The aroma of this coffee is of tobacco, dark chocolate, blackberry, bergamot, vanillin, licorice root, honey comb, oat, yucca root, and roasted marshmallow

This is medium body coffee that is smooth and has a thick syrupy texture. It is slight lightly sticky with a creamy undertone

This is a medium acidity coffee that is deep with bergamot and a crisp bite at the end but is very mellow through much of the coffee

The flavors of this coffee are of bergamot, black tea, dark chocolate like 75% or more, licorice root, lemon juice, vanillin, blackberry, damp soil, tobacco, molasses, saffron, and tart cherry

As it cools bakers chocolate, licorice rook are very pronounced along with a rich creamy note line of half and half. The berry note and bergamot are not there anymore

ICED CHEMEX

The aroma of the cup is of bakers chocolate, licorice root, roasted pinion, chicory, oak, marionberry, coconut husk, yucca root, tobacco, and loquat

The flavors are of tobacco, Bosc pear, cranberry, juniper berry, cedar, lavender, tobacco, damp soil, navel orange, and rose hips

The body is smooth with a juicy and silky texture

The acidity is bright with a complex juicy structure that is dry at the end

I do recommend this iced if you are looking for a great cup of iced coffee

FRENCH PRESS

The aroma of the cup is of bergamot, saffron, licorice root, black tea, vanillin, white cranberry, oak, and cracked wheat

The flavors of the cup are of blackberry, bergamot, yucca root, damp soil, bakers chocolate, vanillin, orange peel, canned mushroom water, saffron, white cranberry, and tamarind

This is mellow acidity with a bright and crisp forward like of lemon

This a a weak body that is tea like with not structure or complexity

I do not recommend making this coffee on the French Press do to it does not bring and depth or complexity to this coffee