Coffee Origin:
Bali, Kilimantan

Coffee Species
Arabica

Coffee Varietal:
_________________________

Coffee Elevation:
1,500 m

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Wild Goose Coffee Roasters - 1/7/2016

Coffee Processing
Washed

The beans have the fragrance of date, toast, tobacco, cane sugar, grilled Meyer lemon, milk chocolate, lilac, honey comb, soil, and marjoram

The grounds have the fragrance of baked date, licorice root, bitter sweet chocolate, maple syrup, almond flower, tapioca, light brown sugar, oro blanco grapefruit, manilla tamarind, honey comb, saddle wood, and nougat

CUPPING

The aroma is of marjoram, date, soil, chicory, maple syrup, licorice root, tapioca, light brown sugar, grilled Meyer lemon, manilla tamarind, lilac, sun dried tomato, and molasses

This is a medium body coffee that is chewy with a rough syrupy texture that has a lingering and sticks on the top of the mouth

This is a high acidity that is tart with a vibrant deep and sharp balance ending in a dry and lingering sharpness

The flavor is of lemon pith, soil, honey comb, licorice root, tobacco, saddle wood, marjoram, oak, tobacco, chia, oro blanco grapefruit, bitter sweet chocolate, manilla tamarind, barley, green papaya, chicory, and hawthorn

As it cools notes of vanillin, blood orange, and malt develop along with an aroma of mold and bakers chocolate

AREOPRESS

The aroma of the cup is of soil, orange blossom, fish sauce, molasses, marjoram, burnt tobacco, black walnut

The body is still medium with more of a dry and astringent clay feel and texture

The acidity is still high with a strong dry and dirty tartness that is lingering and un balanced

The flavors of the cup are of bakers chocolate, soil, licorice root, toasted hemp seed, tannin, baking soda, eucalyptus, pomelo pith, barley, and malt

i do not recommend this coffee on this ever and makes it lack depth, character and making a dry and moldy tasting cup

Coffee Origin:
Ecuador, Cahuasqui

Coffee Species:
Arabica

Coffee Varietal:
Caturra

Coffee Elevation
2,300 M

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Augie’s Coffee Roasters - 1/11/2016

Coffee Processing
Washed

The beans have the fragrance of dried yellow pineapple, pine resin, strawberry jam, sage, chia, bakers chocolate, peach blossom, guava juice, gooseberry, and cane sugar

The grounds have the fragrance of lilac, yellow pineapple, pink guava, dragon fruit, honey suckle, milk chocolate, boysenberry, chia, bottle brush, sweet lime, cara cara orange, cane sugar, white pepper, and white sage

CUPPING

The aroma of this coffee is of milk chocolate, marionberry, sage, leather, chia, cara cara orange, dried yellow pineapple, sweet lime, oat, and crimson raisin

This is a full body coffee that is rich and creamy with a slight sticky texture starting words the endAcidity

This is a high acidity coffee that is bright and sharp with a juicy complexity rounding the tart forward

The flavors of this coffee are of cedar, yellow pineapple, caramel, sage, coriander, cara cara orange, cream, chia, wheat germ, hops, bottle brush, licorice root, yucca flower, plantain, and gooseberry

As it cools notes of red banana, half and half, cocoa powder and a cherimoya like flavor with more tartness develops with a dry back note of white corn

GINO

The aroma of the cup is of soil, coca powder, gooseberry, chia, oat, toasted hops, orange blossom, cane sugar, dragon fruit, and white sage

The acidity is been dropped to a medium and is very mellow with no sharp notes till the crisp end note

Th body is still creamy and smooth but no sticky texture but now a dry astringent note that lingers

The flavors of the cup are of pineapple jelly, yellow tea, dragon fruit, goats milk, marionberry, gooseberry, Ecuadorian guava, bottle brush, white sage, and dried fig

I recommend this brew method on this coffee to bring down the acidity and bring the body and flavors up front