Coffee Origin:
Costa Rica, Tarrazu

Coffee Species:
Arabica

Coffee Varietal
Caturra, Catuai

Coffee Elevation
1,650 m

Coffee Farm/ Producers
_________________________

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

Coffee Processing
Washed

The beans have the fragrance of green papaya, yeast, brown sugar, light molasses, mamey sapote, caramelized carrot, white cranberry, bottle brush, bakers chocolate, chervil, baked cinnamon, and iodine

The grounds have the fragrance of mamey sapote, ash, burnt, caramel, yucca root, bottle brush, cane sugar, dried mission fig, buckwheat honey, white cranberry, Mexican papaya, chervil, malt, and bakers chocolate

CUPPING

The aroma of the coffee is of cane sugar, bakers chocolate, yucca root, milk powder, malt, dill, marionberry, muted cinnamon, plantain, sapote, tamarind, and molasses

This is a medium body coffee that has a creamy, thick texture and is juicy with a chewy coating

This is a medium-high acidity that is bright with a dry and lingering dirty taste like of ash

The flavors of this coffee are of cranberry, burnt sugar, condensed milk, black apple, sapote, taro, iodine, bittersweet chocolate, malt, marionberry, damp soil, black tea, tamarind, and yucca root

As it cools notes of cream and lemon pith develop more and dutch process chocolate, along with more devoted marionberry and tamarind notes

GINO

The aroma of the cup is of caramel, yucca flower, light brown sugar, chamomile, bakers chocolate, soil, and Mexican papaya

The body is much weaker and is still juicy but more of a silky texture and delicate

The acidity is the same brightness and is now juicy with a lingering sweet complexity

The flavors of the cup are of caramel, malt, sapote, black tea, red apple, cocoa powder, cara cara orange, bottle brush, cedar, and hibiscus

I do recomend this coffee on gino and it makes it very deliacte and brings out much of the sweetness and under tones

Coffee Origin:
Rwanda, Nyamasheke

Coffee Species
Arabica

Coffee Varietal:
Bourbon

Coffee Elevation
1,500 - 2,000 M

Coffee Farm/ Producers
Mutovu Cooperative

Coffee Roasting Date, Roaster
Stell Coffee & Tea Co. - 2/9/16

Coffee Processing
Wet

The beans have the fragrance of dill, Eureka lemon, black currant, nectarine, malt, cocoa nib, ragweed, cola, pimento, hemp seed, vanillin, caramel, red apple, toast, bergamot, and white cranberry

The grounds have the fragrance of cranberry, jasmine, pomelo, tart cherry, red apple, roasted cocoa nib, black currant, black walnut, oak, maple nut, vanillin, liquid smoke, all spice, delicate note of tobacco, and bergamot

CUPPING

The aroma of this coffee is of crimson raisin, bergamot, vanillin, cola, baked apple, toasted malt, oak, cigarette tobacco, roasted cocoa nib, black walnut, raw brown sugar, and maple nut

This is a heavy body coffee that is smooth with a deep creamy texture that is thick and syrupy

This is a high acidity coffee that is bright with a sharp forward note that lingers and quickly tapers to a dry muted note

The flavors of this coffee are of caramel, raw brown sugar, bergamot, toasted malt, baked black apple, all spice, damp soil, roasted cocoa nib, black current, yellow nectarine, sumac, Rainier cherry, ash, tobacco, and white sage

As it cools notes of vanilla bean, whipped cream, navel orange, tamarind, molasses, adobo and candied rose petals develop and the body levels out and is more delicate and silky along with the acidity is much lower and very juicy

GINO

The aroma of the cup is of bergamot, yellow nectarine, malt, saffron, sumac, pinion,

The body is weak now with a creamy and smooth texture that is juicy

The acidity is low and very juicy with a delicate bright note of floral

The flavors of the cup are of lilac, pinion, yellow nectarine, dragon fruit, Rainier cherry, buro banana, black apple, taro, yucca blossom, summer savory, and bergamot

I highly recommend this coffee on the Gino, It brings out much more fruit and smooth body characteristics and complexity

AEROPRESS

The aroma of the cup is of fish sauce, soil, eel, fermented tomato, kambo, and leather

The body is weaker then when cupped and has a tea like consistency now

The acidity is still high but is dry and astringent with a lingering dirty ash note

The flavors of this cup are of soil, bakers chocolate, oak, toasted tahini, dried orange, bottle brush, and liquid smoke

I do not recommend making this on Aeropress, it dose not bring anything to the coffee and really brings in down in character and quality