Coffee Origin:
Ecuador, Tulipe

Coffee Species:
Arabica

Coffee Varietal:
Sidra

Coffee Elevation:
1,600 M

Coffee Farm/ Producers
_________________________

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

Coffee Processing:
Washed

The beans have the fragrance of gram cracker, peach blossom, lilac, Manilla tamarind, yellow tea, bergamot, sun dried tomato, turmeric, musk, plantain, freeze-dried blackberry leather, lemon drop candy, and verbena

The grounds have the fragrance of navel orange, lilac, jasmine, pummelo, yellow tea, peach blossom, verbena, long pepper, musk, flat leaf parsley, dutch process cocoa powder, cedar, plantain and dried blackberry

CUPPING

The aroma is of cedar, lilac, musk, yellow tea, strawberry, verbena, date, plantain, cocoa powder, leather, bergamot, long pepper, and cane sugar

This is a full body coffee that is rich and creamy with a heavy mouth feel and slightly sticky

This is a high acidity coffee that is bright and delicate with a slight lingering dry back end

The flavors of the cup are of lemon verbena, cedar, Manilla tamarind, cane sugar, lilac, Buddhas hand, yellow tea, leather, dried hops, tart cherry, bittersweet chocolate, plantain, goji, and turmeric

As it cools notes of date, caramel, cigarette tobacco, develop along with a more pronounced note of the Buddhas hand. The berry notes and now not even traceable

AEROPRESS

Gino

The aroma of the cup is of ponzu, date, caramel, heps seed, grape seed, lilac, Manilla tamarind, slive leaf green tea, and oak

The acididty has driped but stil is there but not as bright its melowed out and is now delicate

The body is much the same as cupping but alot moer syrapy and thick

The flavors are of baked marrionberry, toasted hemp seed, caramel, ilac, rosted plum, plantain, cedar, leather, coca powder, verbina, malt, wheatberry, frankencese, and hazelnut

i like this on the gino but to me its more a hit or miss for your taste

Coffee Origin:
Costa Rica, Tarrazu

Coffee Species:
Arabica

Coffee Varietal
Caturra, Catuai

Coffee Elevation
1,650 m

Coffee Farm/ Producers
_________________________

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

Coffee Processing
Washed

The beans have the fragrance of green papaya, yeast, brown sugar, light molasses, mamey sapote, caramelized carrot, white cranberry, bottle brush, bakers chocolate, chervil, baked cinnamon, and iodine

The grounds have the fragrance of mamey sapote, ash, burnt, caramel, yucca root, bottle brush, cane sugar, dried mission fig, buckwheat honey, white cranberry, Mexican papaya, chervil, malt, and bakers chocolate

CUPPING

The aroma of the coffee is of cane sugar, bakers chocolate, yucca root, milk powder, malt, dill, marionberry, muted cinnamon, plantain, sapote, tamarind, and molasses

This is a medium body coffee that has a creamy, thick texture and is juicy with a chewy coating

This is a medium-high acidity that is bright with a dry and lingering dirty taste like of ash

The flavors of this coffee are of cranberry, burnt sugar, condensed milk, black apple, sapote, taro, iodine, bittersweet chocolate, malt, marionberry, damp soil, black tea, tamarind, and yucca root

As it cools notes of cream and lemon pith develop more and dutch process chocolate, along with more devoted marionberry and tamarind notes

GINO

The aroma of the cup is of caramel, yucca flower, light brown sugar, chamomile, bakers chocolate, soil, and Mexican papaya

The body is much weaker and is still juicy but more of a silky texture and delicate

The acidity is the same brightness and is now juicy with a lingering sweet complexity

The flavors of the cup are of caramel, malt, sapote, black tea, red apple, cocoa powder, cara cara orange, bottle brush, cedar, and hibiscus

I do recomend this coffee on gino and it makes it very deliacte and brings out much of the sweetness and under tones