Coffee Reviews

Monmouth coffee - Deri Kojao

Coffee Origin: 
Ethiopia, Sidamo 

Coffee Species:
Arabica

Coffee Varietal:
Typica and Local Varietals

Coffee Elevation
_________________________

Coffee Farm/ Producers:
Southern Nations, Nationalities and People’s Region

Coffee Roasting Date, Roaster
Monmouth coffee - 5/18/2015

Date Sampled:
5 / 26 / 2015 

Coffee Processing:
Natural Process

 

The beans have a fragrance of apricot, bakers chocolate, dried strawberry, oolong tea, hazelnut, rose hips, raspberry, tobacco, roasted hops, toasted black sesame seed, dill, soil, blueberry jam, toast, and green grape

The grounds have the fragrance of tomato paste, raspberry, red current, rose water, dried apricot, tomatillo, toasted hazelnut, honey roasted carrot, oolong tea, bittersweet chocolate, damp soil, rubbed sage, tart cherry, and leather 

The aroma of this coffee is of dried apricot, raspberry, bittersweet chocolate, crimson raisin, rose hips, bergamot, black tea, hazelnut, tomato juice, purple carrot, damp wood

This is a full body coffee that has a smooth velvety coating and possesses a slightly chewy syrupy mouth fell

This is a bright medium high acidity coffee that is juicy with complex sharp and structure culminating to a lingering delicate end

 

The flavors of this coffee are of tart cherry, dried apricot, goji, hazelnut, tobacco, dried oolong tea, rose hips, toasted black sesame seed, leather, carrot, soil, cranberry, oat, burnt sugar, and key lime

As it cools tart black cherry comes through along with kumquat, burnt sugar, pumpkin seed and a dry clay note.