Coffee Origin: Ethiopia , Yirgacheffe

Coffee Species:
Arabica

Coffee Varietal:
Heirloom

Coffee Elevation:
1,750 - 1,950 M

Coffee Farm:
Ethiopia "Misty Valley"

Coffee Roasting Date, Roaster
1000 Faces - 3/31/14

Coffee Processing:
Natural

The beans have the fragrance of black current, dark chocolate, strawberry, nougat, leather, lemon peal, pear like of a bosk, tomato leaf, edamame, magnolia, and daikon

The grounds have the fragrance of blackberry, clove, ginger, Meyer lemon, endive, cilantro, taro, cedar, jasmine, yeast, and bottle brush

The aroma is of caramel, oak, bakers chocolate, arugula, earth, black tea, dried apricot, magnolia, slight berry note but so faint

This is a weak body coffee with little complexity or depth. It is watery, and a dry tea like feel

This is a low acidity that is muted, faint, juicy, and unbalanced

The flavors of this coffee are of tart cherry, clove, ginger, noni, white grapefruit, raspberry, curry, green apple like of Mutsu, cocoa powder, slight hint of vanilla, and coriander

Back notes are of tomato, tobacco and cedar.