Coffee Origin: Ethiopia, Yirgacheffe

Coffee Species:
Arabica

Coffee Varietal:
Heirloom

Coffee Elevation:
1,800 - 1,950M

Coffee Farm:
Ethiopia Borboya

Coffee Roasting Date, Roaster
Ceremony - 5/26/2014

Coffee Processing:
Washed

The beans have the fragrance of concord grape, fennel, hazelnut, cedar, jasmine, black current, blueberry, nougat, corn, bergamot, Bosk pear, curry, Meyer Lemon, grapefruit peel, chocolate powder, and lavender

The grounds have the fragrance of peanut, chicory, dill, paprika, celery seed, summer savory, allspice, bakers chocolate, curry, coconut water, toast, year, and long pepper

The aroma is of hickory, dill, tea, iodized salt, meat like of pork, leather, earth, mushroom, poached pear, hazelnut, chamomile, and artichoke

This is a medium body with a sooth round fell but also a silky watery feel that lacks depth

This is a high acidity coffee that is muted, dirty, sharp, quick and juicy

The flavors of this coffee are black grape, bergamot, dried cranberry, green papaya, red grapefruit, tahinni, young coconut, magnolia, Asian pear, star fruit, black current, and asparagus water

Back note of lavender, and vanillin