Coffee Origin: Ethiopia, Yirgacheffe

Coffee Species:
Arabica

Coffee Varietal:
Heirloom

Coffee Elevation:
2000 M

Coffee Farm:
_________________________

Coffee Roasting Date, Roaster
Coda Coffee Co. - 9/19/2014

Coffee Processing:
Washed

The beans have the fragrance of black current, tamarind, bakers chocolate, blood orange, cherry blossom, faint hint of mint, cracked ginger, lemon grass, saffron, barley, bergamot, magnolia, dried coconut, kiwi, and curry

The grounds have the fragrance of corn beef, Eureka lemon, carrot, hops, coriander, cashew, basil flower, saffron, lime peel, white wine vinegar, pomegranate molasses, hay, and wheat

The aroma of this coffees is of molasses, oak, green tomato, bergamot, turmeric, carmel, rose hips, prickly pear, Kaffir lime, noni, and radish

This is a medium body coffee that is dry, lingering, pointed, more tea like then coffee

This is a high acidity coffee that is bright and tart forward with a lingering astringent juicy complexity

The flavors of this coffee are of Meyer lemon, molasses, brown sugar, pickled beet, green olive, cumin, wasabi, bell pepper, oolong tea, green apple like of greening, year, bakers chocolate, and loquat