Coffee Origin:
Ethiopia

Coffee Species
Arabica

Coffee Varietal
Heirloom

Coffee Elevation

Coffee Farm/ Producers

Coffee Roasting Date, Roaster
The Roastery of Cave Creek - 11/9/2015

Coffee Processing
Wet

The beans have the fragrance of bakers chocolate, fish sauce, goat cheese, ponzu, ginger snap, honey comb, carbon, fried plantain, rose hips, lilac, maple nut, red apple, malt vinegar

The grounds have the fragrance of malt, white vinegar, carbon, ponzu, ginger, magnolia, raw cashew, damp soil, metallic, musk, pea

CUPPING

The aroma of this coffee is of maple, ponzu, dark chocolate, molasses, almond, snow pea, damp soil, malt vinegar, coriander

This is a medium body coffee that is rich and deep with dry rough texture through out

This is a high acidity coffee that is unbalanced, dirty, with a muted complexity and a sharp tart note

Flavor

The flavors of this coffee are of ash, carbon, soil, black cardamom, malt vinegar, raw cashew, burnt plantain, and ash

As it cools a subtle hint of bakers chocolate develops but the coffee is still dry, and has the taste of order roasting and over fermentation

GINO

The aroma of the cup is of buckwheat, letter, toffee, malt, pumpernickel bread, vanillin, and Bosk pear

The flavor of the coffee is of caramel, bitter sweet chocolate, damp soil, black current, maple, ponzu, ash, and raw almond

The acidity is much like the cupping but dryer and has a chalky after taste

The body is smooth with a slight juicy mouth feel but is still dry and rough

THIS IS PROBABLY THE WOST COFFEE I HAVE HAD OF THE YEAR