Coffee Origin:
Ethiopia, Sidamo & Yigercheefe

Coffee Species
Arabica

Coffee Varietal
Heirloom

Coffee Elevation
1,400 - 1,650 M

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Pour More Coffee House - 6/14/2016

Coffee Processing
Washed

The beans have the fragrance of this coffee is of malt, carbon, soil, dried blueberry, iodine, brass shavings, white grapes, loquat, ragweed, white pepper, nori, dried passion fruit, black tea, cork, burnt sugar, and oak

The grounds have the fragrance of Eureka lemon, caramel, black walnut, soy sauce, carbon, malt, dried strawberry, burnt caramel, loquat, mamey sapote, and wheat germ

CUPPING

The aroma of this coffee is of baked mamey sapote, molasses, black grape, iodine, burnt oak, loquat, grilled navel orange, carbon, black tea, malt, and toasted nori

This is a medium body coffee that is thick and chewed with a heavy mouth fell

This is a medium acidity that has a sharp unpleasant and tart forward that quickly dissipates but has a lingering ashy after note

The flavors of this coffee are of burnt sugar, carbon, coconut husk, malt, ash, burnt cocoa powder, chard oak, nori, and soil

As it cools notes of vanillin develops but still has a carbon and ashy taste that is dry

FELLOW DUO

The aroma of this cup is of vanilla pounding, milk chocolate, brown sugar, malt, honeysuckle, caramelized carrot, cream, brandy, and orchid

Using the Fellow made the body full with a thick and creamy texture that has a slightly crushed velvet feel and

The acidity is low with a tart and ashy taste that lingers and dirty

The flavors are of dark chocolate, cinnamon, chamomile, mamey sapote, malt, condensed milk, oak, blackberry, blood orange, black cherry, red apple, and loquat

This is the best way to have this coffee and to me the only way to bring out the complexity of this coffee

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