Coffee Origin:
El Salvador, Boqueron

Coffee Species
Arabica

Coffee Varietal
Red Bourbon

Coffee Elevation
1,500 M

Coffee Farm/ Producers
Loma La Gloria

Coffee Roasting Date, Roaster
Augie's Coffee Roasters - 5/11/2106

Coffee Processing
Natural

The beans have the fragrance of toast, cocoa nib, pumpkin seed, marionberry, red pear, squash blossom, blood orange jam, dried chervil, yucca flower, black apple, caramel, carob, plantain, cashew, annatto, Manilla tamarind, and red grape

The grounds have the fragrance of plum, bakers chocolate, plantain, yucca root, thyme, chocolate mint, brandy soaked wood, baked black apple, caramel, annatto, cashew, carob, vanilla, blood orange, baked marionberry, cinnamon, and demerara

CUPPING

The aroma of this coffee is of carob, demerara, tasted cocoa nib, baked black apple, caramel, plum, yeast, danjo pear, yucca flower, thyme, whiskey, cara cara orange, balsamic vinegar, tamarind, and chard tomato

This is a heavy bodied coffee that is thick and syrupy with a delicate juicy backbone that runs slowly

This is a medium acidity coffee with a chocolate tartness and cane sugar sweetness that is complex and clean finishing to a dry sharp note

The flavors of this coffee are of caramel, plum, red pear, oak, yucca root, annatto, chocolate ganache, carob, cashew, freeze dried marionberry, cinnamon, thyme, yeast, tamarind, Oro blanco grapefruit, cranberry, mountain apple, black apple, pumpkin seed, and tobacco

As it cools a very creamy texture develops along with notes of raspberry, white cranberry, golden beet, and gilled nectarine

FRENCH PRESS

The aroma of the cup is of bosc pear, black apple, carob, plum, pumpkin seed, raw cane sugar, cinnamon toast, soil, plantain, cashew butter, Manilla tamarind, and yucca root

The body is weaker then cupped and really juicy with a slight tea-like consistency and is silky

The acidity is much higher then cupped and is like of cedar rather than citrus

The flavors are of ancho, bakers chocolate, grilled pink grapefruit, tomato paste, yucca root, annatto, raw cane sugar, toasted pumpkin seed, marionberry, pear chips, black grape, chipotle, black currant, prune, and brandy

I do recomend this coffee on the French Press as it brings out such a diffrent coffee and some great notes along with a great acdity but a weaker body that is expected

Coffee Origin:
Hawai’i, Hamakua

Coffee Species
Arabica

Coffee Varietal:
Typica (Guatemala)

Coffee Elevation
303M

Coffee Farm/ Producers
Pulelehua Farm

Coffee Roasting Date, Roaster
Big Island Coffee Roasters - 5/3/2016

Coffee Processing
Kenya - Washed

The beans have the fragrance of plum, blood orange, cinnamon, baking soda, copper, brown mustard seed, leather, bergamot, baked nutmeg, cedar, roasted coconut husk, lilac, toasted macadamia nut, cream, black currant, and malt

The grounds have the fragrance of prune, tamarind paste, whipped cream, bergamot, malt, wheat, cork, prickly pear, nougat, roasted cocoa nib, baked yellow peach, cinnamon, bell pepper, toasted macadamia nut, and chard oak

CUPPING

The aroma of this coffee is of prune, black currant, baked nutmeg, malt, lilac, oak, cream, toasted macadamia nut, burnt oregano, toasted cocoa nib, bergamot, bay leaf, and tamarind paste

This is a full body coffee that is rich and creamy with a velvety syrupy feel lingering in the front

This is a medium acidity coffee that is sweet with a loquat like acidity that is mild and juicy that lingerings then dissipates leaving a dry floral finish

The flavors of this coffee are of grilled blood orange, prune, black radish, muted ground cinnamon, roasted coconut husk, malt, bakers cocoa, Italian oregano, macadamia nut paste, sweet paprika, black salt, cedar, rooibos tea, wheat, and licorice root

As it cools a creamy and slight sharp texture develops with a big whipped cream flavor along with white corn, cherimoya, and grilled Eureka lemon skin

GINO

The aroma of the cup is of grilled lime, bergamot, lemon grass, black cardamom, plum, noni, dried goji, sumac, elderberry, dutch process cocoa, soil, leather, milo wood, ginger powder, coffee blossom tea, and wheat germ

The body is weak with a tea like consistency that is silky and juicy

The acidity is high with a bright citrus note forward with slight spice hints throughout

The flavors of this cup are of ginger powder, sumac, lemon grass, soil, burnt sugar, cinnamon,black cardamom, jicama, smoked paprika, noni juice, cedar, Hawaiian sandalwood, bakers hocolate, baked black current and sumac

Useing the Gino bright out more of the citrus notes and a plesent acidity that was not over powering but mad the body lacking but I do recomend this coffee on here alot