CUPPING

The aroma is of blue corn, bakers chocolate, blackberry jam, brown sugar, allspice, blueberry juice, vanillin, damp soil, honeycomb, camomile, tobacco, chicory, black grape, dried tangerine, and oak

This is a medium body coffee that is mellow and creamy with a smooth and silky feel

This is a medium-high acidy that is bright at first with a tart and lingering astringent note like of grapefruit and ginger

The flavor os of pink grapefruit, white cranberry, allspice, cracked ginger, milk chocolate, bottle brush, burro banana, sassafras root, clay, mulberry, black apple, sapote, black grape, vanillin, malt, rosehip, green bell pepper, soy sauce, woods ear mushroom, and prune As it cools notes of cocoa nib, dried mango and plum develop

Espro - Bloom

The aroma is very weak and of soy sauce, meat, dirty, blackberry, and cocoa nib

The body is weak and is tea-like with a rough finish

The acidity is almost not existent with a very delicate hint of lemon water and a ginger-like spice in the finish

The flavors are of black tea, allspice, white cranberry, ginger, sapote, bottle brush, vanillin, sassafras root, banana pudding, rubbed sage, chia, dried bell pepper, and maple sugar,

I can not recommend this method for this coffee as it does not have the depth or flavors for this coffee and makes it very week

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