Coffee Origin:
Tanzania, Mbeya

Coffee Species
Arabica

Coffee Varietal
Bourbon, Kent, Typica

Coffee Elevation
1,350 – 1,650 m

Coffee Farm/ Producers
Small holders

Coffee Roasting Date, Roaster
Starbucks Reserve - 6/12/2016

Coffee Processing
Washed

The fragrance of the beans are of black raspberry, fermented black current, soil, fresh tobacco, sassafras root, dried cherimoya, caramel, bakers chocolate, black cherry, sapote, and leather

The grounds have the fragrance of black cherry, sapote, bakers chocolate, soil, black currant, baked blackberry, soil, nougat, sassafras root, chicory, grilled Meyer lemon, cedar, cinnamon, thyme, and magnolia

CUPPING

The aroma of this coffee is of baked cinnamon, bittersweet chocolate, black currant, caramel, plum, sapote, marionberry, soil, fresh tobacco, black cardamom, rye, jasmine, liquid smoke, and hickory

This is a medium body coffee that is juicy with a deep chewy complex coating like of a chili powder spice note that at the back

This is a medium - high acidity that is tart with a dull and astringent lingering dirty quality that is unbalanced

The flavors of this coffee are of black cardamom, sassafras root, ash, liquid smoke, black current, smoked paprika, hickory, burnt caramel, dry dutch process cocoa powder, fermented sapote, cedar, fresh tobacco, vanillin, and dried tobacco

As it cools a swat note developed like marshmallow but quickly dissipates bring an ashy note that is very strong along with the paprika being prominent

AEROPRESS

The aroma of the cup sassafrass root, black currant, hickory, cocoa powder, chamomile, black cardamom, bosc pear, wheat germ, soil and licorice root

The body s much fuller then being cupped with a sweeter and velvety texture

The acidity is much higher with a sharp and juicy feel like of lemon pith

The flavors of the cup are of asparagus, soil, licorice root, dried black current, hickory, tobacco, sapote, black cardamom, caramel, grilled lemon pith, and toasted almond

This is a palitable coffee this way compared to being cupped but I do not recomend this coffee is any way

Coffee Origin:
Yemen, Haraj

Coffee Species
Arabica

Coffee Varietal
mixed heirlooms

Coffee Elevation
1,500 - 2,000 m

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Bird Rock Coffee Roasters - 5/17/2016

Coffee Processing
Natural

The beans have the fragrance of strawberry, toast, malt, brown rice, dried goji, bakers chocolate, pink guava, sumac, lilac, red currant, cane sugar, baked green apple, bergamot stem, frankincense, roasted chicory, bottle brush, tobacco, angelica root, and wormwood

The grounds have the fragrance of red apple, dried goji, roasted chicory, dried blueberry, milk chocolate, pink guava, malt, freeze dried strawberry, poached pear, magnolia, cane sugar, dried elderberry, coconut husk, bergamot stem, angelica root, and bottlebrush

CUPPING

The aroma of this coffee is of marijuana, dried goji, dried black currant, bakers chocolate, white guava, malt, basmati rice, fresh tobacco, turbinado sugar, wormwood, sumac, allspice, black sesame seed, dried lychee, and crimson raisin

This is full body coffee that is smooth and chewy with a juicy and moist mouthfeel that finishes tea like

This is a tart and spicy acidity coffee that has the space forward that lingers then finished to a sweet caramel like feel

Flavor

The flavors of this coffee are of tart green apple, white guava, cane sugar, red currant, cocoa nib, sumac, lilac, bergamot stem, blood orange, magnolia, freeze dried strawberry, angelica root, dragons blood, smoked paprika, toasted coconut, and marionberry

As it cools the guava notes and very prominent with a vanilla ice cream texture developing and a cherimoya and banana developing

GINO

The aroma is of cardamom, saffron, turmeric, muted toasted coconut, kumquat, summer savory, white cranberry, Egyptian hibiscus, cocoa powder, and sassafrass root

The body is weak with a tea-like consistency ( very disappointed)

The acidity is very weak with really nothing to point out it has any

The flavors of the cup are of black tea, soil, vanillin, almond milk, dried goji, saffron, lilac, honeysuckle, and sumac

I can not recomned this coffee on Gino, it dose nothing to help inhance this coffee nor brings out any unique caricteristics

FRENCH PRESS

The aroma of the cup is toasted coconut husk, wormwood, cocoa powder, sumac, baked red apple, allspice, honeysuckle, brown rice, fresh tobacco, bergamot stem, and dried white guava

The Body is much like being cupped with a really thick texture now

The acidity has dropped then being cupped and is very earth toned with a muted cocoa powder sweetness and an allspice back

The flavors of the cup are of soil, molasses, sumac, turmeric, black cardamom, grilled blood orange, summer savory, bittersweet cocoa, dried goji, carbonized coconut husk, chia, green apple, clove, bergamot stem, frankincense, and black walnut

I do not know what to say if I would recomend this of French Press but I do think it brings out more eathy notes and a creamy body and thick texture so if it what you like go for it if not then don't use this coffee on here