Coffee Origin:
Colombia, Huila
Coffee Species
Arabica
Coffee Varietal
Pink Bourbon
Coffee Elevation
1,600 - 1,860 M
Coffee Farm/ Producers
Norberto Quisobony at Finca El Diviso
Coffee Roasting Date, Roaster
Paradise Coffee Roasters - 5/11/2016
Coffee Processing
Washed
Notes
The beans have the fragrance of freeze dried raspberry, all space, molasses, Granny Smith apple, grilled watermelon, Rainer cherry, cocoa powder, star fruit, tobacco, golden kiwi, pitaya, jujube, chia, myrrh, orchid, raw almond, white pepper, and evaporated milk
The grounds have the fragrance of baked strawberry, golden kiwi, nougat, myrrh, cocoa powder, blackberry, orchid, bing cherry, dehydrated tangerine, cashew, chia, dried mango, star fruit, dragon fruit, allspice, condensed milk, citron, Granny Smith apple and green grape
CUPPING
The aroma of this coffee is of golden raisin, nougat, blackberry, raspberry, chia, watermelon, orchid, cocoa nib, star fruit, black cardamom, kiwi, cashew butter, jujube, spiced molasses, and Jatoba
This is a full body coffee with velvety with a syrupy coating that lingers
This is a bright a sharp acidity coffee that has a citrus like forward punch like lime, or hops, that finishes dry with muted
The flavors of this coffee are of grilled watermelon, jujube, lime zest, allspice, goji, myrrh, pitaya, chocolate ganache, kiwi, Rainer cherry, dried mango, black cardamom, blackberry, chia, almond, green grape, orchid, star fruit, mountain apple, baked strawberry, and toasted hops
As it cools notes of red banana, the evaporated milk and floral notes of violet develop along with a berry note that is very dominant like of huckleberry
There a back note of marijuana when hot (no I do not smoke and I am allergic to it but the smell and taste are very notable)
FRENCH PRESS
The aroma of the cup is very herbaceous like of thyme, Mexican oregano, soil, black cardamom, oak, ash, and chia
The body is lower then cupped but is still syrupy and now has more of a Mexican style chocolate that's melted
The acidity really high and bright with a juicy and tart taste that is overpowering
The flavors of the cup chocolate ganache with granules in it, blackberry, blood orange, dragon fruit, chia, black cardamom, cedar, magnolia, start fruit, Manila mango, tamarind, tasted hazelnut, mountain apple, and green grape
Other then the aroma this coffee on French press is by far on the the best i have ever had on it! It brings so much chariter to this coffee along with the acisity that goes away then the flavors hit you and its just so complex.
GINO
The aroma of this cup is of concord grape, black cardamom, oregano, blackberry, pine sap, yucca, myrrh, charred tomato paste, spiced molasses, tamarind, dark chocolate, toasted almond, purple bell pepper and dried blood orange
The body of the cup is weak with a silky and tea-like consistency that is muted and dry
The acidity is lower then cupped but is still bright and juicy with a cane sugar tartness
The flavors of this cup are of bakers chocolate, bosc pear, oak, black tea, tamarind, chia, arionberry, allspice, raw cane sugar, and dried lemon grass
I dont not recomend not advise useing this coffee on the Gino, It dose not help or brig out anything but more of the coffees bitter and oily notes that mute this coffee
