Coffee Origin:
Ecuador, Cahuasqui
Coffee Species:
Arabica
Coffee Varietal:
Caturra
Coffee Elevation
2,300 M
Coffee Farm/ Producers
_________________________
Coffee Roasting Date, Roaster
Augie’s Coffee Roasters - 1/11/2016
Coffee Processing
Washed
The beans have the fragrance of dried yellow pineapple, pine resin, strawberry jam, sage, chia, bakers chocolate, peach blossom, guava juice, gooseberry, and cane sugar
The grounds have the fragrance of lilac, yellow pineapple, pink guava, dragon fruit, honey suckle, milk chocolate, boysenberry, chia, bottle brush, sweet lime, cara cara orange, cane sugar, white pepper, and white sage
CUPPING
The aroma of this coffee is of milk chocolate, marionberry, sage, leather, chia, cara cara orange, dried yellow pineapple, sweet lime, oat, and crimson raisin
This is a full body coffee that is rich and creamy with a slight sticky texture starting words the endAcidity
This is a high acidity coffee that is bright and sharp with a juicy complexity rounding the tart forward
The flavors of this coffee are of cedar, yellow pineapple, caramel, sage, coriander, cara cara orange, cream, chia, wheat germ, hops, bottle brush, licorice root, yucca flower, plantain, and gooseberry
As it cools notes of red banana, half and half, cocoa powder and a cherimoya like flavor with more tartness develops with a dry back note of white corn
GINO
The aroma of the cup is of soil, coca powder, gooseberry, chia, oat, toasted hops, orange blossom, cane sugar, dragon fruit, and white sage
The acidity is been dropped to a medium and is very mellow with no sharp notes till the crisp end note
Th body is still creamy and smooth but no sticky texture but now a dry astringent note that lingers
The flavors of the cup are of pineapple jelly, yellow tea, dragon fruit, goats milk, marionberry, gooseberry, Ecuadorian guava, bottle brush, white sage, and dried fig
I recommend this brew method on this coffee to bring down the acidity and bring the body and flavors up front
