CUPPING

The aroma is of chamomile, dried pineapple, bergamot, lilac, cocoa nibs, cola, clay, bell pepper, rye, black cardamom, marionberry, fresh tobacco, dill, allspice, rubbed sage, blueberry, grape leaves, apple, and cinnamon

This is a full-body coffee that is smooth and velvety at first tapering slowly to a rough and slick creaminess

This is a sharp and pungent acidity coffee that has a citric forward and quickly tapers to a malic acidy feel that lingers

The flavors of the coffee are of Meyer lemon pith, chamomile, grilled pineapple, bergamot, cocoa nibs, pickled watermelon rind, marionberry, black apple, freeze-dried raspberry, grape leaves, sumac, oolong tea, sassafras root, nugget, lavender, gray sea salt, red miso, hibiscus, bing cherry, and oak As it cools notes of vanilla cream, and finishes with a strong tobacco and walnut flavor

GINO

The aroma is of black tea, sassafras root, cocoa powder, spent, wormwood, gooses berry jam, figgy pudding, magnolia, marionberry, and black grape

The body is creamier with a silky and delicate feel

The acidity is mild with a berry-like tartness and still an apple-like finish

The flavors of the cup are of marionberry, black apple, coffee cherry, oak, cocoa powder, lemonade, freeze-dried raspberry, oolong tea, sassafras root, kiwi, caramel, cola and rose hips

Coffee Origin : Thailand, Doi Pangkhon, Chiang Rai

Coffee Species : Arabica

Coffee Varietal : Catuai, Chiang Mai 80, Typica

Coffee Elevation : 1,300 - 1,500

Coffee Farm/ Producers : Beanspire

Coffee Roasting Date, Roaster Equator Coffees - 3/2/2020

Coffee Processing : Natural

The fragrance of the beens is of red apple, bakers chocolate, cedar, golden raisin, dried blackberry, tamarind paste, soil, black cardamom, dried strawberry, dill, raspberry and lime jam, cocoa powder, nugget, malt, palm sugar

The grounds have the fragrance of cabernet grape, malt, blackberry, soil, cocoa nib, white cranberry, dried strawberry, finger lime, whiskey, oak, toffee, baked red apple, banana puree, tobacco, Palm sugar ,black tea, curry leaf, jasmine, lotus, lime pith, leather, marjoram, blood orange jam, and sunflower

CUPPING

The aroma is of blackberry, cocoa nibs, soil, dried strawberry, whiskey, oak, toffee, tobacco, burnt palm sugar, black tea, lotus, leather, golden raisin, blood orange jam, tamarind paste, black cardamom, nugget, malt, caramel, red banana, and cinnamon

This is a medium-bodied coffee that has a herbaceous like coating that is lingering but also a thick creamy feel like of watered-down caramel then tapers off to a juicy and silk feel

This is a medium-high acidity with a bright and tart forward that lingers finishing with a dirty complexity

The flavors of this coffee are of Meyer lemon, caramel, cocoa nib, dried blackberry, soil, whiskey, oak, blood orange, raspberry, baked black apple, stewed tomato, golden raisin, tamarind paste, black cardamom, malt, leather, vanillin, dried strawberry, dill, black tea, tobacco, bergamot, wheatgrass, broccoli, again pear, white balsamic, and magnolia

As it cools the berry develop more and notes of blackberry, raspberry, sapote, and cream develop stonier with a subtle hint of vanilla and oat come through

FELLOW DUO

The aroma black tea, back cardamom, soil, malt, wheat germ, mulberry, and black apple

The body is weak and thin like of black tea with a lacey feel

The acidity is much weaker with the dirty and lingering taste still present but no brightness or crispness

The flavors of the cup are of navel orange, milk chocolate, mulberry, marshmallow, lemon pith, dill, magnolia, apricot flower, vanillin, oak, allspice, dandelion, and yucca

I would say this is a hit or miss depending on flavors and acidity but still gives a good cup