Coffee Origin:
Kenya, Nyeri

Coffee Species
Arabica

Coffee Varietal
SL-28, SL-34

Coffee Elevation
1,900 M

Coffee Farm/ Producers
Gachatha Factory; Gachatha Cooperative

Coffee Roasting Date, Roaster
Augie's Coffee Roasters - 12/2/2015

Coffee Processing
Washed

The beans have the fragrance of blueberry, strawberry, tangerine, pineapple rind, dill, lilac, bakers chocolate, concord grape, caramel, yellow peach, candied grapefruit, plum, saddlewood, bergamot, Meyer lemon, green papaya, jasmine, ginger ale, and almond

The grounds have the fragrance of black grape, bergamot, dark chocolate, black cardamom, toasted black walnut, yellow pineapple, caramel, raw honey, dried tangerine, raspberry, grilled Meyer lemon, magnolia, and saddlewood

CUPPING

The aroma of this coffee is of black grape, black walnut, bergamot, dried yellow papaya, saddlewood, raspberry, lilac, cocoa nibs, tomato paste, toffee, wheat, and green papaya

This is a medium body coffee that is creamy with a rough note that stays and a syrupy back that is thick

This is a high acidity that is bright with a dirty and lingering juicy complexity and delicate balance

The flavors of this coffee are of caramel, red grapefruit, dried yellow pineapple, plum, black grape, raspberry, dried tangerine, green papaya, bergamot, bottle brush, sun dried tomato, cracked ginger,yellow peach, and pluot

Back note of green tea and tobacco

As it cools the caramel and red grape fruit are dominant along with notes of bottle brush and chervil with a very dry and sharp tart note

V60

The aroma of this cup is of dried blueberry, goji, brown sugar, cream, papaya blossom

This is a full body coffee with a smooth chewy coating tapering toa creamy and juicy mouth feel

This is a medium high acidity coffee with a bright and dirty taste that is through out

The flavors of this coffee are of caramel, black grape, yellow peach, red grapefruit, plum, blue corn, milo wood, bergamot, Meyer lemon, lingonberry, coriander, bakers chocolate and Mexican papaya

As it cools notes of navel orange, cream, noni, dill, lemon zest, watermelon rind, green grape, ragweed, and rise hips

Back note of black tea like of lipton and tangerine

Coffee Origin:
Panama, Alto Quiel, Boquete

Coffee Species:
Arabica

Coffee Varietal
Catuai, Typica, Bourbon

Coffee Elevation
1,670 - 1,825 M

Coffee Farm/ Producers
Wilford Lamastus, Elida Estate

Coffee Roasting Date, Roaster
Portola Coffee Lab - 11/30/2015

Coffee Processing
Natural

The beans have the fragrance of peach blossom, roasted cocoa nib, toast, Manilla mango, guava puree, black current, lilac, orange peel, blueberry juice, yellow pineapple, curry, cane sugar, burlap, muted mint, brandy, coconut husk, marshmallow, blackberry, and leather

The grounds have the fragrance of blackberry, mango, red current, butterscotch, lilac, brandy, cane sugar, dried yellow pineapple dark chocolate, raspberry, pink salt, lingonberry, cherimoya, and mamey sapote

CUPPING

The aroma of this coffee is of lilac, blackberry, black current, cane sugar, dark chocolate, Manilla mango, white peach, mamey sapote, candied orange peel, basmati rice, and goats milk

This is a full body coffee that is creamy with a syrupy texture that is like a toasted marshmallow

This is a high acidity coffee that is very bright, delicate and juicy with a sharp complex clean structure

The flavors of this coffee are of red grapefruit, blackberry, mamey sapote, burlap, black current, roasted cocoa nib, green apple, raw coconut, butterscotch, tobacco, dried yellow pineapple, grilled Eureka lemon, leather, chia and rubbed sage

As it cools notes of lemon brightness develops along with a herbaceous note like of sage and a spice note like of nutmeg also. The creamy note is more pronounced like of toasted marshmallow

GINO

The aroma of the cup is of blackberry, cocoa nib, brown rice, brandy, lilac, saffron, peach blossom, blood orange, dried mango, sapote, black current, and muted guava

The flavors of this cup are of dried pink guava, sapote, blackberry, coconut husk, milk chocolate, brandy, green apple puree, lilac, dried yellow pineapple, pinion, red curry, leather, red banana, and pink lemon

The body of this cup is mellowed to be more of a medium with the smooth and creamy texture and syrupy mouth feel

The acidity is now a lot lighter with a slight dirty and lingering aspect know that is present with the juicy and delicate complexity

CHEMIX

The aroma of the cup is very herbaceous with notes of sun dried tomato, blackberry, sage, butterscotch, lilac, pinion, black current and cane sugar

The flavor of this coffee black current, white cranberry, chicory, cocoa nib, sapote, pinion, leather, soil, butterscotch, brandy, and dried mango

The acidity is still high and is very bright and juicy with a sharp lingering structure

This is still a full body coffee that is syrupy and slick with a chewy coating