Coffee Origin:
Ethiopia, Limmu

Coffee Species
Arabica

Coffee Varietal
Heirloom

Coffee Elevation
1,500 - 1,800 m

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Wild Goose Coffee Roasters - 2/10/2016

Coffee Processing
Washed

The beans have the fragrance of black grape, dark chocolate, musk, thyme, yellow kiwi, iodine, blackberry, raw almond, vanillin, hickory, oat, leather, yellow corn, all spice, plum, light brown sugar, and lemongrass

The grounds have the fragrance of Eureka lemon, all spice, pluot, kumquat, thyme, blackberry, dark chocolate, pink salt, hickory, barley, nectarine, dried apricot, and dried yellow pineapple

CUPPING

The aroma of the coffee is of dark chocolate, date, light brown sugar, all spice, leather, hickory, toasted almond, dried yellow pineapple, ground beef, lemon grass, & pink salt

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

This is a high acidity coffee that is bright and tart like of cranberry with a sharp forward that lingers

The flavors of this coffee are of grilled yellow pineapple, liquid smoke, blackberry, soy sauce, toasted walnut, date, yellow nectarine, dark chocolate, baked date, light brown sugar, soil, prune, and kumquat marmalade

As it cools notes of the pineapple develop more along with a tart cream note and a hint of a clay note

FRENCH PRESS

The aroma of the cup is of earl gray tea, bakers chocolate, soil, tamarind, light brown sugar, plum, muted passion fruit, yellow pineapple jam, rhubarb, and loquat

The acidity has dropped and is more of a delicate floral and is balanced

The body is still full and rich with a smooth texture and a slight sticky note

The flavors of the cup are of bakers chocolate, lilac, soil, muted cinnamon, marionberry, tamarind, plum, loquat, bottle brush, dried yellow pineapple, all spice, steel, vanillin, almond flower and hickory

I highly recomend useing the French Press on this coffee to bring out the more delicate and fruity notes aalong with createing a much smoother body

Coffee Origin:
Ecuador, Tulipe

Coffee Species:
Arabica

Coffee Varietal:
Sidra

Coffee Elevation:
1,600 M

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Augie’s Coffee Roasters - 1/11/2016

Coffee Processing:
Washed

The beans have the fragrance of gram cracker, peach blossom, lilac, Manilla tamarind, yellow tea, bergamot, sun dried tomato, turmeric, musk, plantain, freeze-dried blackberry leather, lemon drop candy, and verbena

The grounds have the fragrance of navel orange, lilac, jasmine, pummelo, yellow tea, peach blossom, verbena, long pepper, musk, flat leaf parsley, dutch process cocoa powder, cedar, plantain and dried blackberry

CUPPING

The aroma is of cedar, lilac, musk, yellow tea, strawberry, verbena, date, plantain, cocoa powder, leather, bergamot, long pepper, and cane sugar

This is a full body coffee that is rich and creamy with a heavy mouth feel and slightly sticky

This is a high acidity coffee that is bright and delicate with a slight lingering dry back end

The flavors of the cup are of lemon verbena, cedar, Manilla tamarind, cane sugar, lilac, Buddhas hand, yellow tea, leather, dried hops, tart cherry, bittersweet chocolate, plantain, goji, and turmeric

As it cools notes of date, caramel, cigarette tobacco, develop along with a more pronounced note of the Buddhas hand. The berry notes and now not even traceable

AEROPRESS

Gino

The aroma of the cup is of ponzu, date, caramel, heps seed, grape seed, lilac, Manilla tamarind, slive leaf green tea, and oak

The acididty has driped but stil is there but not as bright its melowed out and is now delicate

The body is much the same as cupping but alot moer syrapy and thick

The flavors are of baked marrionberry, toasted hemp seed, caramel, ilac, rosted plum, plantain, cedar, leather, coca powder, verbina, malt, wheatberry, frankencese, and hazelnut

i like this on the gino but to me its more a hit or miss for your taste