Coffee Origin:
Ethiopia, Sidamo
Coffee Species:
Arabica
Coffee Varietal:
Typica and Local Varietals
Coffee Elevation
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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.
