Coffee Origin:
Ethiopia, Kochere

Coffee Species
Arabica

Coffee Varietal
Heirloom

Coffee Elevation
2,100 M

Coffee Farm/ Producers
Faya Deraro

Coffee Roasting Date, Roaster
Augie’s Coffee Roasters - 3/14/2016

Coffee Processing
Natural

The beans have the fragrance of blueberry, raspberry, cream de cacao, dill, Crenshaw melon, white cranberry, prickly pear, rose hips, magnolia, loquat, honey comb, sandalwood, lilac, licorice root, and dried pineapple

The grounds have the fragrance of magnolia, black cardamom, clove, cream, raspberry, blackberry, noni, goji, honey comb, dill, allspice, green pineapple, Crenshaw melon, white cranberry, bosc pear, citron, leather, rubbed sage and soil

CUPPING

The aroma of this coffee is of cocoa nib, dried raspberry, lilac, honeydew, Meyer lemon, rosehip, citron, honey, leather, allspice, white sage, licorice root, green pineapple, and black cardamom

This is a medium body coffee that is smooth with a heavy cream note that is velvety and thick

This is a mild acidity coffee that is slightly tart with a muted and dirty cities taste

The flavors of this coffee are of yellow pineapple, Crenshaw melon, white cranberry, allspice, white sage, licorice root, prickly pear, soil, bakers chocolate, caracara orange, noni, balsamic vinegar, black cardamom

As it cools notes of Tahitian vanilla and cream develop along with blood orange and burro banana

FRENCH PRESS

The aroma of the cup red grape, leather, chamomile, black tea, allspice, oak, and burnt tomato paste

The body is very weak and watery with no depth but there is a slight lacey note at the back

The acidity is mellow with a forward sharp note with a dirty finish

The flavors of this method are of red grape, noni, yellow pineapple, Crenshaw melon, white cranberry, goat milk, green olive, mushroom, tahini, and sumac

I would use this method if our wanting a natural coffee for a meat centered meal

GINO

The aroma of the cup saffron, sumac, white sage, sandalwood, lilac, licorice root, malt, toasted almond and dried pineapple

The body is weak and has a dirty water and tobacco consistency

The acidity is around the same as being cupped

The flavors of the cup are of black cardamom, soil, tobacco, sumac, burnt almond, licorice root, fried plantain, nori, soy sauce, carbon, and magnolia

I do not recommend this coffee on the gino :( it is my go to method but this coffee does not improve it does not show this coffee how it should nor brings anything to it

Coffee Origin:
Honduras; San Pedro, Copan

Coffee Species
Arabica

Coffee Varietal
Catuai & Caturra

Coffee Elevation
1,450 M

Coffee Farm/ Producers
Los Medrano

Coffee Roasting Date, Roaster
Coava - 2/18/2016

Coffee Processing
Washed

The beans have the fragrance of cherry, dragons blood, caramel, dark chocolate blood orange, sumac, allspice, cinnamon, clove, soil, leather, lemon grass, dill, mirth, and soy sauce

The grounds have the fragrance of bakers chocolate, black cherry, crimson raisin, leather, cinnamon, mirth, ponzu sauce, pomelo, condensed milk, magnolia, and caramel

CUPPING

The aroma of this coffee is of raisin, bakers chocolate, soil, maple sap, caramel, blood orange, sandalwood, sumac, mirth, magnolia, and allspice

This is a medium - low body coffee that is silkily and watery with a creamy and thick texture

This is medium acidity coffee that has a mild brightness and a delicate sour cream hint to it

The flavors of this coffee are of burnt caramel, soil, bakers chocolate, mirth, pomelo, magnolia, ponzu sauce, maple syrup, sweetened condensed milk, bosc pear, and sumac

As it cools this coffee changes completely to a rich creamy flavor like of vanilla and whipped cream with navel orange blossom and honey

CHEMEX

The aroma of the cup hazelnut, cocoa powder, bergamot stem, cane sugar, bosc pear, milling spice, muted coriander and soil

The body of this cup is weak and has the consistency of dirty water and nut skin

The acidity of this cup is much lighter then being cupped and is so delicate and mild that it is almost lost

The flavors of this cup are of hazelnut, cocoa powder, soil, magnolia, chervil, white pepper, Eurika lemon pith, and burnt caramel

FRENCH PRESS

The aroma of the cup is of bergamot stem, caramel, soil, white pepper, cinnamon, cumin, adobo, kafir lime leaf, and bottle brush

The body much fuller and creamy with a slick and dry finish

The acidity is brighter and has a more of a tart note that is dry and has an astringent muted juicy complexity

The flavors of this cup are of muted cinnamon, toasted cocoa nib, white grapefruit, curry, dragons blood, magnolia, clove, long pepper, bottle brush, rye, and ponzu sauce

Useing the French Press for this coffee is to me the bset option as it brings out more flevor and body to this coffee and makes it more compplex