Coffee Origin:
Kenya, Nyeri

Coffee Species
Arabica

Coffee Varietal
SL28 & SL34

Coffee Elevation
1800 m

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
4/20/2017: Sam Beger

Date Sampled
5/7/2017

Coffee Processing
Washed

The beans have the aroma of dried white cranberry, pink lemon, blueberry, alfalfa, yellow pineapple, demerara sugar, toasted hazelnut, sandalwood, mirth, and bergamot stems

The grounds have the aroma of caramel, blood orange, dried apricot, plum, vanillin, raspberry, dried pineapple, demerara sugar, chicory, sumac, asparagus, green pepper, milk chocolate, and almond

CUPPING

The aroma is of caramel, demerara sugar, tangerine, baked yellow peach, hazelnut, oak, brandy, cinnamon, sumac, yellow pineapple, baked strawberry, and bell pepper

This is a full and creamy body jay is thick and syrupy tapering to a sharp juicy tartness that leaves a light coating

This is a bright and sharp forward tartness that is juicy and clean, with a lingering complexity

The flavors of this coffee are of caramel, white cranberry, demerara sugar, tangerine, baked yellow peach, plum, brandy, sumac, yellow pineapple, baked strawberry, baked raspberry, white grapefruit, sandalwood, dragon's blood, red grape, black tea, bergamot, plantain, and blanched cashew

as it cools notes of red grapefruit develop along with sun dried tomato sweetness and a beautiful pink lemon acidity

AEROPRESS

The aroma of the cup is of damp soil, dries moral mushroom, black walnut, oak, coconut husk and cocoa powder

The body is tea like and silky with a lack of depth and character making it more of a dirty water

The acidity is low with no deep acidity note just a faint one the tapers off fast leaving a dry lingering dirty feel

The flavors of the cup are of grapefruit, pepperoncini, sumac, damp soil, oak, toasted oolong tea, frankincense, and woormwood

Coffee Origin
Kenya, Giankanja

Coffee Species
Arabica

Coffee Varietal
Kent, Ruiru, SL28

Coffee Elevation
1820M

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Augie’s Coffee Roasters - 10/26/2016

Coffee Processing
washed

The beans have the fragrance of yeast, brown sugar, gram cracker, plum, blood orange, black cardamom, oats, persimmon vanillin, oak, and toasted walnut

The grounds have the fragrance of red grapefruit, honey suckle, prune, dried fig, wheat germ, plumeria, malt, white cranberry, oak, and dried shiitake mushroom

CUPPING

The aroma of this coffee is of burnt brown sugar, toasted walnut, plum, dried goji, fermented pineapple, Ceylon cinnamon, honeycomb, and brown rice with a subtle undertone of wheat germ and oak

This is a full body coffee that is smooth and velvety at first with it going to a chewy and creamy texture finishing to a dry tea like feel

This is a high acidity that is sharp, and juicy with a bright tartness through out much like malic acid

The flavors of this coffee are of red grapefruit, Ceylon cinnamon, black cardamom, white cranberry, Winesap apple, soil, peanut husk, posted hazelnut, dried goji, bourbon, and bergamot

As it cools the citrus becomes sweeter and notes of bittersweet chocolate develop along with tart berries

CHEMEX

The aroma of the cup Meyer lemon, cocoa powder, black cardamom, roasted hazelnut, honeycomb, bergamot, pomelo and oat

The body is medium with a smooth and velvety texture but drops fast to a tea-like consistency

The acidity is lower and not as pronounced at cupped but still retains its malic taste

The flavors are of pomelo, Ceylon cinnamon, oak, black cardamom, mushroom, white cranberry, roasted hazelnut, bergamot, black tea, and almond flour

FRENCH PRESS

The aroma of this method is of bergamot and black tea, with subtle citrus pith notes

The body is weak and very tea-like in texture and feel

The acidity is mild with no trace of malic or citric acid in any way more of a floral spice

The flavors of this cup are very weak with black cardamom, white cranberry, black tea, and hazelnut flour

This is by far the work way to enjoy this coffee as is makes it like a instant tea