Coffee Origin:
Ethiopia, Harrar

Coffee Species
Arabica

Coffee Varietal
Heirloom

Coffee Elevation
1,800 - 1,900 M

Coffee Farm/ Producers
Oromia Coffee Farmers Cooperative Union

Coffee Roasting Date, Roaster
Portola Coffee Lab - 2/24/2106

Coffee Processing
Dry

The beans the fragrance of bakers chocolate, red currant, sun dried tomato, buddhas hand, tobacco, chervil, black sesame seed, raspberry, prune, magnolia, turbinado brown sugar, pulasan , sandalwood, matcha, yeast and tamarind

The grounds have the fragrance of pomelo, fermented white nectarine, blackberry, white cranberry, golden plum, dried persimmon, bakers chocolate, orchid, cigarette tobacco, turbinado brown sugar, raspberry, roasted malt, beeswax, and black ink

CUPPING

The aroma of this coffee is of prune, turbinado brown sugar, dried blueberry, dark chocolate, red currant, black cardamom, sun dried tomato, pulasan, sandalwood, roasted malt, white cranberry, pomelo, marionberry, orchid and vanilla bean

This is a full body coffee that is thick and syrupy with a smooth velvety creamy mouthfeel that sticks to the top of the pallet

This is mild acidity that is juicy with a well structured floral sweetness that has a delicate tart note that's an undertone

The flavors of this coffee are of swiss chocolate, baked blueberry, pomelo, white cranberry, plantain, Manilla tamarind, plum, cedar, toasted malt, tobacco, black cardamom, sun dried tomato, pulasan, summer savory, white sage, cara cara orange, red currant black tea, granola and a slight spice note like of chipotle

As it cools notes of oak, and wine grape develop along with notes of caramel and burro banana

FRETTA

The aroma of the cup is of bakers chocolate, pulasan, raspberry, malt, caramel, saffron, tobacco, golden plum, white cranberry, lime, vanilla bean, banana cream, and orchid

The body is medium (but expected) with a smooth and creamy mouthfeel that engulphs the mouth in velvet

The Acidity is low and is very juicy and floral with a mild crisp citrus note that is more like fresh hop

The flavors of the cup milk chocolate, vanilla bean, clementine, banana, white cranberry, blueberry, freeze dried strawberry, Manilla tamarind, caramel, pinion, orchid, white grape and a very faint hint of lavender

I dont use this method alot but this coffee works so well with it and if you like a cold berw coffee this is a great one. It brings out so much more of the berry and a ritcher and smoother chcolate note along with a low acidity that is very refreshing

FRENCH PRESS

The aroma of the cup is of bergamot, oolong tea, tamarind, oak, chocolate powder, prune, cane sugar, pulasan, marionberry, Eureka lemon,

The Body is very weak and is more of a medium black tea with a juicy complexity

The Acidity in very low with slight spice hints throughout

The flavors of this cup are of lemon water, blackberry, black tea, soil, cane sugar, liquid smoke, cedar, vanilla bean, prune, bergamot, yeast and pulasan

This is a huge disapontment for this coffee and the french press that really a standered in most homes. The coffee has gotten to a place that I could not recomend it. Please do not brew this coffee on a french press, It makes this coffee go down in every way

Coffee Origin:
Tanzania, Mara

Coffee Species
Arabica

Coffee Varietal:
Bourbon

Coffee Elevation
2, 000 M

Coffee Farm/ Producers
Small Holders

Coffee Roasting Date, Roaster
Wild Goose Coffee Roasters - 4/13/2016

Coffee Processing
Washed

The beans have the fragrance of bakers chocolate, Crenshaw Mellon, hazelnut, marjoram, leather, bottle brush, dried noni, paprika, longon, golden raisin, oak, plum, gram cracker, and butterscotch

The grounds have the fragrance of red berry like of pomegranate, red currant, golden plum, lilac, longon, gram cracker, hazelnut, jasmine, toasted cocoa nib, bottle brush, oak, saffron, honeycomb, died cantaloupe and black cardamom

CUPPING

The aroma of this coffee is of light marionberry, Brown sugar, cocoa nibs, oak, lilac, longon, gram cracker, hazelnut, honey, noni, goji, leather, soil, cantaloupe, and black cardamom

This is a heavy body coffee that is thick and sticky with a juicy and an oolong tea mouth feel

This is a medium acidity coffee that is bright at first then quickly tapers to a dry and dense acidity that's really mellow and floral

The flavors of this coffee are of Crenshaw Mellon, black cardamom, dried kiwi, butterscotch, plum, pomegranate, molasses, dark cocoa powder, bottle brush, damp soil, noni, blackberry, black apple, blood orange, black tea, cream, and bing cherry

As it cools notes of berry like of blue and raspberry develop with a rich creamy note along with notes of almond butter, mango, paprika, and caracara orange

AEROPRESS

The aroma of the cup is of cocoa powder, milk powder, lilac, tobacco, marionberry, oak, plum, gram cracker, sun Mellon, and soil

The body is weaker with a dirty water consistency along with it still smooth and juicy with a thick syrupy mouthfeel

The acidity is is just as it is being cupped

The flavors of the cup are of honeydew, bakers chocolate, black tea, bottle brush, oak, blood orange, chamomile, pink lemon, caramel, and slight hint of lavender

I really do not recomend this coffee on here, to me it only brings this coffee down and does nothing to help bring out the flavors or body

GINO

The aroma of the cup is of dill, soil, leather, dutch process cocoa powder, black tea, marjoram,

The body of this cup is very week and is also of dirty water and is tea like with a lacey feel

The acidity is high with a sharp forward note that lingers bringing this coffee to a sour taste

The flavors of this cup are of black tea, bergamot, damp soil, leather, mild bitter cocoa notes underneath a light brown sugar note with burnt sugar, freeze-dried blackberry, and wood ear mushroom

I do not reomend this cofee on the Gino ether and very disaponted that it does not hold up to this and makes me wonder if it would on a Chemex.