Coffee Origin : Panama, Boquete, Finca Bonita Springs

Coffee Species : Arabica

Coffee Varietal : Caturra

Coffee Elevation : 1300 m

Coffee Farm/ Producers : _________________________

Coffee Roasting Date, Roaster : Novo Coffee - 3/25/2020

Coffee Processing : Natural

The beans have the fragrance of tangerine, dried strawberry, apricot, white cranberry, lemon verbena, cocoa nib, dill, hemp seed, dried pineapple, tapioca, goji, coffee flower, barley, Himalayan pink salt, Tempranillo, rosehip, candied lime peel, honeysuckle, and musk

The grounds have the fragrance of tamarind paste, pineapple jam, roasted tomato, cranberry, prune, tapioca, marionberry, dried apricot, barley, rosehip, green tea, D'anjou pear, dried strawberry, cocoa powder, cactus pear, Mexican palo verde flower, Piloncillo, and chervil

CUPPING

The aroma of this coffee is of tamarind paste, cocoa nibs, plum, dried strawberry, apricot, white cranberry, pineapple syrup, tomato paste, cranberry jam, tapioca, marionberry, Tempranillo, rosehip, cat grass, toasted almond, chervil, allspice, and cactus pear

This is a medium-bodied coffee that is smooth with a juicy syrup feel that lingers and is heavy on the back

This has a strong forward tartness that is very dry and lingering with a delicate floral undertone in the back

The flavors of this coffee are of fermented wine grapefruit, white cranberry, allspice, oolong tea, onyx cocoa powder, prune, dried strawberry, apricot, pineapple syrup, burnt tomato paste, Mexican palo verde flower, Piloncillo, Granny Smith, chipotle aioli, musk, frankincense, gooseberry, pickled watermelon peel, caramel, coffee, plantain, shishito pepper, and dragons blood

As it cools notes of black apple, and iodine develop along with bing cherry, its a very medicinal like flavor and unpleasant

ESPRESSO

The aroma is of milk powder, hazelnut, cocoa powder, dried pineapple, clove, noni, tamarind, blood orange, and strawberry

The body is full with a rich creamy and velvety texture that lingers and finishes with an astringent soil finish

The acidity is mild with a sharp tart lemon forward and a burnt brown sugar sweetness

The flavors are of Dimetra sugar, toasted hazelnut, cocoa nib, dried pineapple, clove, noni, tamarind, blood orange, marshmallow, chicory, cedar, allspice, dragons blood and strawberry

CUPPING

The aroma of the cup has notes of dried fig, sandalwood, Cocoa powder, raisin, allspice roses-hips, fresh tobacco, hibiscus powder, lilac, Brown sugar, BlackBerry jam, clay, leather, Gjetost cheese, summer savory, long pepper, and grilled mango

This is a medium-bodied coffee with a rich bittersweet structure like of Cocoa Nib that tapers to a Full creamy mouthfeel

This is a mild acidity coffee with a bittersweet and light texture that is reminiscent of blood orange jam

The flavors of the coffee are White cranberry, cocoa nib, malt, fresh tobacco, plum, dried figs, allspice, freesia, brown sugar, blood orange marmalade, summer savory, soy sauce, dried red apple, sandalwood, hibiscus powder, green papaya, clay, Aleppo pepper, chervil, noni juice, black walnut, and toast black tea.

As it cools notes of marshmallow, apricot jam, and soil develop more with an oak finish

AREEOPRESS

The aroma is of soil, fresh tobacco, clay, soil, malt, and oak

The body is medium and much like being cupped with a more of a creamy and melted chocolate feel

The acidity is higher with an astringent and lingering green apple-like state with a dirty finish

The flavors are of blood orange, macho banana, hibiscus powder,

Can not recommend this coffee this way