Coffee Origin: Ethiopia, Gedeo Zone; Yirgacheffe

Coffee Species:
Arabica

Coffee Varietal:
Ethiopian Heirloom

Coffee Elevation:
1,800 - 2,000 M

Coffee Farm:
Various Small Producers

Coffee Roasting Date, Roaster
Dillanos Coffee Roasters – 6/30/2014

Coffee Processing:
Washed

The beans have the fragrance of mint, long pepper, cracked ginger, coriander, magnolia, carbon, slight berry note like of blackberry, and burnt toast

The grounds have the fragrance of tart lemon, bakers chocolate, mint, basil flower, saffron, carbon, ash

The aroma is of backers chocolate, chamomile, prune, toasted almond, raisin, meat like, tomato and orange blossom

This is a weak tea like and water bodied coffee that is slick and has a chalky mouth feel

This is a medium high acidity coffee that is dry, dirty, muted, and unbalanced

The flavors of this coffee are of dry oolong tea, ash, carbon, cream, yellow peach, plumeria, apricot, golden raisin, milk chocolate, cashew, and baking soda

Back note of blood orange and saffron