Coffee Origin:
Colombia, Valle de Cauca

Coffee Species
Arabica

Coffee Varietal
Bourbon, Caturra

Coffee Elevation
1,650 - 1,800 M

Coffee Farm/ Producers
Pedro Echavarria

Coffee Roasting Date, Roaster
Onyx Coffee Lab - 7/2/2016

Coffee Processing
Washed

The beans have the fragrance of malt, toasted peanut shell, dried peach, dayri date, magnolia, hemp seed, light brown sugar, fresh tobacco, cumin, plum, sun dried tomato, plantain, almond, dry yellow corn, cinnamon and white pepper

The grounds have the fragrance of feta cheese, basil flower, plum, burnt cane sugar, oro blanco grapefruit, maple syrup, fresh tobacco, dayri date, Eureka lemon pith, plantain, almond, sapote, and

CUPPING

The aroma of this coffee is of raisin, sapote, plum, honeysuckle, fresh tobacco, dried tangerine, carrot, toasted peanut shell, dayri date, rue, dried Fuyu person, and dried yellow peach

This is a full body coffee that is thick with a syrupy coating that is chewy and smooth

This is a high acidity coffee that is bright with a sharp forward note that is overpowering at first then mellows out to a tart unbalanced complexity

The flavors of this coffee are of dayri date, grilled blood orange, malt, magnolia, yucca flower, carbon, oro blanco grapefruit, burnt caramel, cumin, pipe tobacco, baked sapote, walnut, chai spice, and roasted cocoa nib

As it cools notes of a floral sweetness develops like of lilac or orchid along with a creamy note that is smooth and rich finishing to a tangerine and honey come

AEROPRESS

The aroma of the cup of lard, nori, soil, sapote, rue, fermented lychee, rotten pink grapefruit, and chicory

The body is weaker then cupped but still has the syrupy coating and smooth

The acidity is much lower with more of a delicate floral and milk chocolate feel

The flavors are of bakers chocolate, red apple, dried yellow peach, dayri date, prune, kumquat marmalade, fresh tobacco, walnut, cinnamon, baked sapote, and yellow cherry

If you can get passed the smell, I do recomend this cofee on here as it does bring this coffees acididty lower and keeps a great body long with kepping with the flavors and brings out some new ones

Coffee Origin:
Yemen, Haraaz

Coffee Species
Arabica

Coffee Varietal
Heirloom

Coffee Elevation
_________________________

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Compelling & Rich - 7/12/2015

Coffee Processing
Natural

The beans have the fragrance of cocoa nib, strawberry, dried fig, honeycomb, tangerine, dried french Chervil, black tea, bergamot, bing cherry, apricot, rosehips, saffron, blackberry, black grape, and licorice root

The grounds have the fragrance of marionberry, white cranberry, dark chocolate, black cherry, chamomile, apricot, mandarine orange, honeycomb, jasmine, hibiscus, black tea leaf, licorice root, and rue

CUPPING

The aroma of this coffee is of nougat, dark chocolate, safaris root, jasmine, black tea, bing cherry, oak, malt, apricot jam, rose hips, red grape, barley, and mirth

This is a full body coffee that is smooth with a velvety coating that is sucky and creamy

This is a medium-high acidity coffee that is bright with a juicy note throughout with a lingering dry finish of spice

The flavors of this coffee are of dark chocolate, black cardamom, licorice root, bing cherry, sassafras root, raspberry, nougat, blood orange, saffron, freeze dried strawberry, malt, stewed tomato, vanillin, celery seed, white cranberry, barley, and dried mango

As it cools notes of half and half develop along with yeast, dragons blood, and mirth

KALITA

The aroma of this cup soil, black tea, molasses,

The body is weaker than being cupped with a slick and watery consistency

The acidity of the cup is very low and is still juicy with a soft floral and earthy note

The flavors of the cup are of black tea, bitter sweet chocolate, raspberry, black cherry, molasses, chamomile, dried tangerine, malt, roasted tomato, vanillin, white cranberry, wheat germ, dried tobacco, black cardamom, and damp soil

I can not say this coffee is good in this as it brings this coffee down in every way. I belive that doing this on poor over to use maybe a Gino would be better but doubt it