Coffee Origin:
Ethiopia, Yirgacheffe

Coffee Species:
Arabica

Coffee Varietal:
Heirloom

Coffee Elevation
1,900 - 2,100 m

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Wild Goose Coffee Roasters - 1/20/2016

Coffee Processing
Washed

The beans have the fragrance of sour cream, magnolia, sandalwood, cashew, cherry blossom, dried Fuyu persimmon, dutch process cocoa powder, dried apricot, leather, iodine, dried shiitake mushroom, and grilled lemon

The grounds have the fragrance of chamomile, saddle wood, hibiscus pollen, dried apricot, cashew, Oro Blanco grapefruit pith, brown sugar, sour cream, leather, bittersweet chocolate, white grapefruit, licorice root, white sage, black cardamom, and Paquin chile

CUPPING

The aroma of this coffee is of dried apricot, cashew, grilled lemon, dried Fuyu persimmon, licorice root, sour cream, soil, black cardamom, date paste, molé sauce, and baked black apple

This is a medium body coffee that is syrupy and creamy with a sticky coating through out

This is a medium - high acidity coffee that has a mild juicy note that is forward tapering to a dry and lingering back note

The flavors of this coffee are of licorice root, white cranberry, black cardamom, soil, dried apricot, dried shiitake mushroom, red gooseberry, marionberry, bing cherry, and bittersweet chocolate,

As it cools a deep cream note develops along with a blood orange note and the licorice root is more developed

GINO

The aroma of the cup is of licorice root, black cardamom, Fuyu persimmon, white sage, cashew, Paquin chile, oak, red bean paste, and dark chocolate

The acidity is still medium with a well structured juicy component but there is now a delicate spice note that is the back

This is a full body coffee that is rich and creamy with a smooth texture

The flavors of the cup are of oak, black cardamom, sandalwood, bakers chocolate, red bean paste, clove stem, summer savory, buddhas hand, Paquin chile, and almond milk

I recommend using the Gino to bring a better body to this coffee and if you are wanting the acidity to be less as prominent.

AEROPRESS

The aroma of the cup is very subtle of soil, lilac, clove stem and turmeric

The acidity is high with a bright and astringent juicy note The body is really heavy with a creamy and smooth texture that that quickly dissipates to a dry chalky note

The flavors of the cup are of tobacco, soil, white sage, wheat germ, red grapefruit, smoked paprika, and oak

I do not recomend this coffee on this ever, it done nothing to help the coffee

Coffee Origin:
Bali, Kilimantan

Coffee Species
Arabica

Coffee Varietal:
_________________________

Coffee Elevation:
1,500 m

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Wild Goose Coffee Roasters - 1/7/2016

Coffee Processing
Washed

The beans have the fragrance of date, toast, tobacco, cane sugar, grilled Meyer lemon, milk chocolate, lilac, honey comb, soil, and marjoram

The grounds have the fragrance of baked date, licorice root, bitter sweet chocolate, maple syrup, almond flower, tapioca, light brown sugar, oro blanco grapefruit, manilla tamarind, honey comb, saddle wood, and nougat

CUPPING

The aroma is of marjoram, date, soil, chicory, maple syrup, licorice root, tapioca, light brown sugar, grilled Meyer lemon, manilla tamarind, lilac, sun dried tomato, and molasses

This is a medium body coffee that is chewy with a rough syrupy texture that has a lingering and sticks on the top of the mouth

This is a high acidity that is tart with a vibrant deep and sharp balance ending in a dry and lingering sharpness

The flavor is of lemon pith, soil, honey comb, licorice root, tobacco, saddle wood, marjoram, oak, tobacco, chia, oro blanco grapefruit, bitter sweet chocolate, manilla tamarind, barley, green papaya, chicory, and hawthorn

As it cools notes of vanillin, blood orange, and malt develop along with an aroma of mold and bakers chocolate

AREOPRESS

The aroma of the cup is of soil, orange blossom, fish sauce, molasses, marjoram, burnt tobacco, black walnut

The body is still medium with more of a dry and astringent clay feel and texture

The acidity is still high with a strong dry and dirty tartness that is lingering and un balanced

The flavors of the cup are of bakers chocolate, soil, licorice root, toasted hemp seed, tannin, baking soda, eucalyptus, pomelo pith, barley, and malt

i do not recommend this coffee on this ever and makes it lack depth, character and making a dry and moldy tasting cup