Wildgoose Coffee Roasters - Ethiopia Banko Gutiti

Coffee Origin

Ethiopia, Yirgacheffe

Coffee Species


Coffee Varietal


Coffee Elevation

1,900 - 2,100 M

Coffee Farm/ Producers


Coffee Roasting Date, Roaster

Wildgoose Coffee Roasters - jun/26/2019

Coffee Processing


The beans have a fragrance of tobacco, dried goji, blueberry, lemon verbena, rose hips, green bell pepper, yeast, malt, black cardamom, and dried red apple

The grounds have the fragrance of boysenberry, cane sugar, goji, sandalwood, vanillin, blackberry, soursop, free dried strawberry, rose hips, malt, chicory, and bakers chocolate


The aroma is of caramel, brown sugar, blackberry, malt, cocoa powder, rose hips, winter savory, and pickled watermelon rind

This is a full body coffee that is velvety with a thick coating that lingers

This has a high acidity that is on the acidic side and is bright ending with a lingering dry Finnish

The flavor is of yellow watermelon, goji, dried blackberry, black apple, freeze dried strawberry, pickling cucumber, pomelo, rose hips, black tea, cara cara orange, gooseberry, sandalwood and tamarind

As it cools notes of blood orange, caramel and Mexican papaya develop along with a strong vanillin note but the berry notes disappear


The aroma is very earthy with chocolate undertones alone with hints of kava root, soil, and sandalwood and a very delicate hint of black currant

The body is a medium strength with a smooth feel but a tea like consistency but finishes with a chewy coating

The acidity is still high but is more a malkic acidity and has a trtness like a Arkansas Black apple

The flavors of this cup are of dark cocoa powder, chicory, soil, back cardamom, taro, black currant, pomelo and vanillin


Stell Coffee & Tea Co - Panama Boquete Cuiriqui

Coffee Origin:

Panama, Cuiriqui

Coffee Species


Coffee Varietal :

Pacamara, Catuai, Geisha, Typica, Maragogype, Yellow Bourbon

Coffee Elevation

4,900 - 5,400 ft

Coffee Farm/ Producers


Coffee Roasting Date, Roaster

Stell Coffee & Tea Co - 7/1/2019

Coffee Processing


The beans have the fragrance of malt, clove, freeze dried blackberry, nori, puffed brown rice, brown sugar, dried orange, hemp heart, hen of the woods mushroom, molasses, black cardamom, and soy sauce

The grounds have the fragrance of blackberry, diametra sugar, burro banana, soy sauce, blood orange, dill, hemp heart, bitter sweet cocoa powder, lemon verbena, Kaffir lime leaf, puffed brown rice, dried gooseberry, and leather


The aroma is of bakers cocoa, brown sugar, hemp hearts, toasted green tea, dried blood orange, brown rice, lemon verbena, fresh tobacco, cork, hazelnut, and toast

This is a medium body coffee that is syrupy with a slick and juicy feel

This is a mild to high acidity coffee that is astringent and has a lingering dirty and unbalanced sharpness

The flavor is of molasses, soy sauce, blood orange reduction, tobacco, carbon, freeze dried blackberry, soil, leather, burro banana, yucca, gray sea salt, long pepper, sundried tomato, and red apple

As it cools the orange develops more along with a vanillin and honeycomb


The aroma is of burlap, black tea, leather, and golden raisin

The body is light with a tea - like consistency and a silky feel

The acidity is low with it still a lingering dirty and bitter note but is more like ash

The flavors of this cup are of ash, black tea, black cardamom, toasted black sesame seed, baked red apple, grilled navel orange and damp wood

Can not recommend this coffee on this method