Coffee Origin:
Honduras, Marcala

Coffee Species
Arabica

Coffee Varietal
Catuai, Caturra, Lempira, Pacas

Coffee Elevation
1,200 – 1,600 m

Coffee Farm/ Producers
Cafe Organica Marcala South America

Coffee Roasting Date, Roaster
Bongo Java Roasting Co. - 6/2/2016

Coffee Processing
_________________________

The beans have the fragrance of hemp seed, dill, green apple, light brown sugar, lilac, dried apricot, prickly pear, raspberry, sassafras root, nougat, metallic, yellow tea and soil

The grounds have the fragrance of apricot, yellow squash, lilac, prickly pear, yellow tea, grape leaf, raspberry, summer savory, mulberries, cocoa powder, honeysuckle, soil, and nougat

CUPPING

The aroma of this coffee is of soil, bakers chocolate, sassafras root, black apple, baked apricot, prickly pear, lilac, soil, summer savory, chipotle, and toasted almond

This is a heavy bodied coffee that is thick with a syrupy mouthfeel that is sweet and clean

This is a high acidity coffee that is bright and slightly sour with a strong forward punch that is juicy with a lingering after taste like of dried apple

The flavors of this coffee are of maple syrup, baked black apple, sassafras root, mulberries, white cranberry, apricot, squash blossom, amaranth, bakers chocolate, sandalwood, nougat, red grapefruit pith, and prickly pear

As it cools notes of orange blossom and cream develops along with delicate floral notes like of orchid and a subtle note of chamomile

AEROPRESS

The aroma of the cup is of soil, raspberry, clove stem, cocoa powder, sassafras root, condensed milk, orchid, dried apricot, white cranberry, leather, and lard

The body is just as the cupping just has a velvety texture that lingers instead

The acidity is still high but has mellowed and is better structured with a clean finish

The flavors of this cup are of dark chocolate, black apple, chipotle, soil, molasses, cane sugar, walnut, toast, pomelo, yeast, and prickly pear

This coffee is good on the Aeropress but does not inhase the flavors. This only gives you a good cup of coffee and for that I do recomend this coffee on here

GINO

The aroma of the cup are of black currant, walnut, pomelo, green apple, soil, tamarind paste, light brown sugar, sassafras root, prickly pear, cocoa powder, and dried apricot

The body of the coffee is weaker with a tea like consistency with a silky smooth texture

The acidity is at its weakest of the brewing with it having more of a chalky and dry soil bitterness

The flavors of this cup are of apricot, red apple, soil, dark chocolate, sassafras root, prickly pear, bakers chocolate, baked black apple, pomelo pith, leather, lilac, and mulberries

I do not recomend this coffee on Gino as it makes this coffee more of a dirty water taste and texture

Coffee Origin:
Colombia, Huila

Coffee Species
Arabica

Coffee Varietal
Purple Caturra

Coffee Elevation
1,600 - 1,700 M

Coffee Farm/ Producers
Finca Monteblanco
Rodrigo Sanchez

Coffee Roasting Date, Roaster
Bird Rock Coffee Roasters - 5/18/2016

Coffee Processing
Washed

The beans have the fragrance of plum, malt, red grape, soil, dill, bergamot stems, muted lavender, yucca flower, pinion, yellow cherry, dried tangerine, leather, Thai basil, cola, peach blossom, maple sap, oak, bittersweet cocoa, white pepper, black apricot, blackberry, and blood orange

The grounds have the fragrance of prune, grilled peach, oak, tangerine, roasted pinion, yucca root, tart black cherry, malt, black apricot, baked blackberry, allspice, soil, rosehips, roasted pinion, milk powder, cola, bakers cocoa, cara cara orange, Thai basil, and black grape

CUPPING

The aroma is of Thai basil, coriander, plum, black grape, marionberry, malt, oak, dark chocolate, roasted pinion, bergamot stem, rose hips, yucca root, black apricot, cola, soil, maple sugar, allspice, Ceylon cinnamon, and leather

This is a full body coffee that is velvety with a thick syrupy mouthful that stays throughout the cup with a slight juicy back that makes your mouth water

This is a medium - high acidity coffee that is tart at first then slowly tapers to a lingering astringent sharp note that has a crisp dry finish

The flavors of this coffee are of concord grape, coriander, bakers cocoa, yucca root, leather, black apricot, bing cherry, summer savory, blood orange, oak, rose hips, malt, marionberry, white cranberry, cola, summer savory, candy cane radish, grilled peach, pequin chili, and kaffir lime pith

As it cools notes of cream develop making it like a grape 50/50 bar with subtle notes of the peach more developed and more forward

CLEVER

The aroma of the cup is of yellow corn, yucca root, cocoa powder, raw almond, soil, malt, green papaya, bergamot stem, frankincense powder, grilled sweet lemon, and white cranberry

The body is lower then cupped with more of a smooth silky feel that is very soft and transparent

The cup has a much lower acidity with a very sweet and delicate vanilla like quality tapering to a balanced floral finish

The flavors of the cup are of bakers chocolate, oak, maple sugar, lilac, grilled peach, soil, black apricot, adobo, cream, plantain, black tea, water, and liquid smoke

I do not recomend this coffee on the Clever, it brings out to much of the oils and gives this coffee a horable body. It does not show nor inhance and of the dominant flavors and gives the cup a oily top layer

AEROPRESS

The aroma of the cup is of cocoa nib, peach blossom, kaffir lime leaf, yucca flower, leather, white cranberry, adobo, Ceylon cinnamon, and leather

The body is much like being cupped with more of a spice note that is surprising at first then follows with a creamy and juicy feel

The acidity is more like when on the clever in strength but the Ceylon cinnamon spice and lime bring out a much more delicate feel

The flavors of this coffee are of kaffir lime leaf, yucca flower, Ceylon cinnamon, leather, adobo, piquan, peach blossom, green grape, blood orange, baked yellow cherry, green papaya, baked apricot, summer savory, turmeric, cocoa nib, marionberry, and Thai basil

Ok this is the best coffee I have had on the Aeropress! It brings out so much charicter and unique flavors that I was not expecting. It also brings out a great acidity and a delicate body that this coffee deserves

SCORE : 92.3