Coffee Origin:
Colombia,
Coffee Species
Arabica
Coffee Varietal
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Coffee Elevation
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Coffee Farm/ Producers
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Coffee Roasting Date, Roaster
Augie’s Coffee Roasters , 11/22/2017
Coffee Processing
Washed
Notes
The fragrance of the beans are of black grape, lilac, burlap, dutch process cocoa, honey suckle, date, black cardamom, malt, raw hazelnut, sandalwood, maple flakes, all spice, cinnamon stick, white grapefruit zest, peach blossom, and cream
The grounds have the fragrance of grilled blood orange, cedar, malt, bittersweet chocolate, white cranberry, rose hip, lilac, raisin, hazelnut, all spice, marionberry, buckwheat, fermented black tea, burlap, and cumin
CUPPING
The aroma is of cream, caramel, molasses, liquid smoke, sandalwood, date, coca nib, velveta
This is a heavy body that is thick like syrup with a velvety feel that lingers through out finishing with a creamy coating
This is a high acidity coffee that is citrus forward that is sharp, tart, and bright. it does mellow out to a juicy and lingering dense feel
The flavor is of Eureka lemon, blood orange pith, cedar, dutch process coca powder, ginger powder, bergamot, oolong tea, again pear, walnut, black cardamom, malt, white bread, and ends with a lavender finish
As it cools notes of raw sugar develop and cream with a subtle note of tangerine and radish
FRENCH PRESS
The aroma is just like it being cupped if not more pronounced
The body is a lot weaker with a tea like consistency or dirty water
The acidity is has been toned down but is still high with more of a astringent citrus note to it and not as tart or sharp
The flavor is of grilled grapefruit and chicory with some adobo but really not much flavor or depth at all
