Coffee Origin:
Rwanda, Nyamasheke

Coffee Species
Arabica

Coffee Varietal:
Bourbon

Coffee Elevation
1,500 - 2,000 M

Coffee Farm/ Producers
Mutovu Cooperative

Coffee Roasting Date, Roaster
Stell Coffee & Tea Co. - 2/9/16

Coffee Processing
Wet

The beans have the fragrance of dill, Eureka lemon, black currant, nectarine, malt, cocoa nib, ragweed, cola, pimento, hemp seed, vanillin, caramel, red apple, toast, bergamot, and white cranberry

The grounds have the fragrance of cranberry, jasmine, pomelo, tart cherry, red apple, roasted cocoa nib, black currant, black walnut, oak, maple nut, vanillin, liquid smoke, all spice, delicate note of tobacco, and bergamot

CUPPING

The aroma of this coffee is of crimson raisin, bergamot, vanillin, cola, baked apple, toasted malt, oak, cigarette tobacco, roasted cocoa nib, black walnut, raw brown sugar, and maple nut

This is a heavy body coffee that is smooth with a deep creamy texture that is thick and syrupy

This is a high acidity coffee that is bright with a sharp forward note that lingers and quickly tapers to a dry muted note

The flavors of this coffee are of caramel, raw brown sugar, bergamot, toasted malt, baked black apple, all spice, damp soil, roasted cocoa nib, black current, yellow nectarine, sumac, Rainier cherry, ash, tobacco, and white sage

As it cools notes of vanilla bean, whipped cream, navel orange, tamarind, molasses, adobo and candied rose petals develop and the body levels out and is more delicate and silky along with the acidity is much lower and very juicy

GINO

The aroma of the cup is of bergamot, yellow nectarine, malt, saffron, sumac, pinion,

The body is weak now with a creamy and smooth texture that is juicy

The acidity is low and very juicy with a delicate bright note of floral

The flavors of the cup are of lilac, pinion, yellow nectarine, dragon fruit, Rainier cherry, buro banana, black apple, taro, yucca blossom, summer savory, and bergamot

I highly recommend this coffee on the Gino, It brings out much more fruit and smooth body characteristics and complexity

AEROPRESS

The aroma of the cup is of fish sauce, soil, eel, fermented tomato, kambo, and leather

The body is weaker then when cupped and has a tea like consistency now

The acidity is still high but is dry and astringent with a lingering dirty ash note

The flavors of this cup are of soil, bakers chocolate, oak, toasted tahini, dried orange, bottle brush, and liquid smoke

I do not recommend making this on Aeropress, it dose not bring anything to the coffee and really brings in down in character and quality

Coffee Origin:
Ethiopia, Yirgacheffe

Coffee Species:
Arabica

Coffee Varietal:
Heirloom

Coffee Elevation
1,900 - 2,100 m

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Wild Goose Coffee Roasters - 1/20/2016

Coffee Processing
Washed

The beans have the fragrance of sour cream, magnolia, sandalwood, cashew, cherry blossom, dried Fuyu persimmon, dutch process cocoa powder, dried apricot, leather, iodine, dried shiitake mushroom, and grilled lemon

The grounds have the fragrance of chamomile, saddle wood, hibiscus pollen, dried apricot, cashew, Oro Blanco grapefruit pith, brown sugar, sour cream, leather, bittersweet chocolate, white grapefruit, licorice root, white sage, black cardamom, and Paquin chile

CUPPING

The aroma of this coffee is of dried apricot, cashew, grilled lemon, dried Fuyu persimmon, licorice root, sour cream, soil, black cardamom, date paste, molé sauce, and baked black apple

This is a medium body coffee that is syrupy and creamy with a sticky coating through out

This is a medium - high acidity coffee that has a mild juicy note that is forward tapering to a dry and lingering back note

The flavors of this coffee are of licorice root, white cranberry, black cardamom, soil, dried apricot, dried shiitake mushroom, red gooseberry, marionberry, bing cherry, and bittersweet chocolate,

As it cools a deep cream note develops along with a blood orange note and the licorice root is more developed

GINO

The aroma of the cup is of licorice root, black cardamom, Fuyu persimmon, white sage, cashew, Paquin chile, oak, red bean paste, and dark chocolate

The acidity is still medium with a well structured juicy component but there is now a delicate spice note that is the back

This is a full body coffee that is rich and creamy with a smooth texture

The flavors of the cup are of oak, black cardamom, sandalwood, bakers chocolate, red bean paste, clove stem, summer savory, buddhas hand, Paquin chile, and almond milk

I recommend using the Gino to bring a better body to this coffee and if you are wanting the acidity to be less as prominent.

AEROPRESS

The aroma of the cup is very subtle of soil, lilac, clove stem and turmeric

The acidity is high with a bright and astringent juicy note The body is really heavy with a creamy and smooth texture that that quickly dissipates to a dry chalky note

The flavors of the cup are of tobacco, soil, white sage, wheat germ, red grapefruit, smoked paprika, and oak

I do not recomend this coffee on this ever, it done nothing to help the coffee