Coffee Origin:
Colombia, Tolú

Coffee Species
Arabica

Coffee Varietal
Mixed

Coffee Elevation
1,800 M

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Augie's Coffee Roasters - 2/10/2016

Coffee Processing
Lactic Acid

The fragrance of the beans are of apricot, black current, marionberry, freeze dried strawberry, caramel, aged balsamic vinegar, magnolia, leather, sandalwood, snow pea, marshmallow, blood orange, and black apple

The grounds have the fragrance of black current, cara cara orange, white cranberry, powdered milk, cream, marionberry, black apple, sandalwood, Green Anjou pear. chia, damp soil, bottle brush, and lilac

CUPPING

The aroma of this coffee is of bosc pear, cara cara orange, sandalwood, cream, marionberry, gooseberry, dried apricot, magnolia, lilac, and black current,

This is a medium - full body coffee that is smooth and creamy with a slightly velvety texture on the top but a rough note at the back

This is a mild acidity coffee that is tart at first with a subdued astringent and lingering complexity that dries at the end

The flavors of this coffee are of sandalwood, bosc pear, rose hips, black currant, apricot, passionfruit seed(no meat), caramel, bakers chocolate, black apple, cara cara orange, pulasan, peanut skin, and black tea

As it cools delicate citrus note develop like of buddhas hand and long pepper develops with more of a sharp pointed and spice note on the tongue that stays and is effervescent and has a note of ginger

GINO

The aroma of this cup is of blood orange, Hawaiian sandalwood, black currant, cocoa nib, Anjou pear. damp soil, bottle brush, and caramel

The body is full and heavy with a smooth and muted with a sharp and dense astringent feel

The acidity is higher than being cupped and is tart with a sour forward note and a dutch process cocoa powder finish

The flavors of the cup are of blood orange, toasted cocoa nibs, dried black currant, dried goji, black apple, black walnut, pulasan, magnolia, burnt caramel, oak, and malt

I highly recommend this method if you like high acidity coffee and bright and vibrant flavors, I really enjoyed it this way best

AEROPRESS

The aroma of the cup is of sandalwood, marionberry, bakers chocolate, soil, apricot jam, and sapote

The body is smooth and silky with a delicate feel

The acidity is very low with a delicate and clean floral feel

The flavors of the cup are of toasted cocoa nibs, dried black currant, black walnut, pulasan, magnolia, burnt caramel, oak, malt, bottle brush, soil, green apple, clove, and grilled blood orange

I recommend this if you do not like high acidity coffee and want a smooth and delicate cup that is rich and cholatety

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