Coffee Origin: Ethiopia , Yirgacheffe

Coffee Species:
Arabica

Coffee Varietal:
Heirloom

Coffee Elevation:
_________________________

Coffee Farm/ Producers:
Hailu Gebre Hiwot

Coffee Roasting Date, Roaster
Coffee Bean & Tea Leaf - 12/9/2014

Coffee Processing
Natural

The beans have the fragrance of ash, soil, cinnamon, rose hips, dried black berry, chamomile, pink pepper, blood orange zest, leather, carbon, iodine, caraway, nori, dried cranberry, carrot, frankincense, and summer savory

The grounds have the fragrance of damp wood, raisin, rose hips, blood orange, bergamot, black tea, iodized salt, nori, dried cranberry, dried goji, leather, black walnut, breadfruit, lemon grass, tobacco and sunflower

The aroma of this coffee is of damp wood, raisin, bergamot, black tea, guava, onyx coca powder, blood orange, magnolia

This is a medium body coffee that is slick, and chewy with a rough and textured mouth fell

This is a high acidity coffee that is dry, tart and unbalanced with a lingering dirty cup

The flavors of this coffee are of raisin, tobacco, damp wood, ash, carrot, celery seed, onyx coca powder, black tea, magnolia, yucca root, taro, iodized salt.

As it cools tar and leather along with carbon come through and very faint notes of cactus leaf and frankincense