Coffee Origin : Colombia, Santander

Coffee Species : Arabica

Coffee Varietal : Castillo

Coffee Elevation : 1950 M

Coffee Farm/ Producers Platanera

Coffee Roasting Date, Roaster Augies Coffee Roasters - 12/04/2018

Coffee Processing : Lactic

The beans have the fragrance of cocoa powder, navel orange, burlap, plumeria, dragons blood, cram, green tea, hibiscus, goji, star fruit, green Papaya, dried banana, hazelnut, iodine, cedar, white cranberry, and sumac

The grounds have the fragrance of marshmallow, blueberry, hibiscus, plum, Oro Blanco grapefruit, sumac, goji, cedar, Muir, chicory, cumin, lemon powder, dried orange peel, toffee, white cranberry, and raw cane sugar

CUPPING

The aroma of this coffee is of plum, toffee, dutch process cocoa powder, chicory, dragons blood, hazelnut, orange peel, cedar, white cranberry, sumac, roasted green tea, raw cane sugar, hibiscus, cheery wood, dried tangerine, banana puree, burlap and cream of tarter

This is a medium body coffee that is thick and sticky with a smooth chewy texture fishing with a heavy coating

This is a high acidity coffee that has a brit and tart forward punch that lingers tapering to a dry dirty finish

The flavors of this coffee are of plum, cranberry, pickled strawberry, watermelon rind, onyx chocolate, chicory, dragons blood, cedar, roasted green tea, hibiscus, star fruit, cream of tater, Oro Blanco Grapefruit, blood orange, sassafras root, freeze-dried raspberry, lemongrass, star fruit, and green papaya

As it cools the notes of blood orange and a tart note of Meyer lemon oil develops stonier with a subtle back hint of burnt cane sugar

CHEMEX w/ Able Gold Kone Filter

The aroma is of cream sassafras root, blue corn, dragons blood, burlap, prune, dark chocolate, white cranberry, sumac, roasted green tea, raw cane sugar, and magnolia

The body has mellowed out with a lingering dirty finish

The acidity has diminished but still has a sharp back that is rough and pointed

The flavors are of clove allspice, prune, toffee, dutch process cocoa powder, chicory, dragons blood, tested hazelnut, blood orange, cedar, white cranberry, sumac, roasted green tea, goji, star fruit, green Papaya, dried banana, and hibiscus

CUPPING

The aroma is of burnt sugar, nougat, chocolate fudge, allspice, orange blossom honey, praline, tobacco, dried fig, Bosc pear, black cardamom, Himalayan pink salt, soil, cherry wood, magnolia, wheat germ, molasses, tamarind, and sun-dried tomato

This is a medium-bodied coffee that has a velvety smooth texture with a thick syrupy finish that lingers in the back that’s slick

This has a bright and malic acidity that is much like lemon pith and a rainy smith apple together. It does have lingering juicy feel but is dirty and dry

The flavors of this coffee are of granny smith apple, Eureka lemon nth, frankincense, black cardamom, Himalayan pink salt, milo wood, dried bell pepper, sundried tomato, sassafras root, nougat, tobacco, fig preserve, Caracara orange, cherry blossom honey, black tea, bergamot, magnolia, Asian pear, and dark chocolate fudge

As it cools notes of honey and vanillin develop alone with caramel and cream

AEROPRESS

The aroma is of allspice, praline, tobacco, dried fig, black cardamom, soil, cherry wood, and molasses

The body weak and is like dirty water with a lingering sour black tea note

The acidity is very low with a bergamot or yuzu tartness that has little depth to it

The flavors of the cup are of black cardamom, yuzu, soil, leather, prune, hickory wood, sundried tomato, sassafras root, lemon pith, latex, yeast, and marrion berry