Coffee Origin:
Ethiopia, Sidamo

Coffee Species:
Arabica

Coffee Varietal:
Various

Coffee Elevation:
1487-1762 M

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Kawha Cafe (Bordeaux, France) - 5/10/2015

Coffee Processing
Washed

The beans have the fragrance of chicory, kumquat, leather, pumpkin seed, white pepper, molasses, hickory, honey suckle, olive oil, coriander, nougat, coca powder, damp wood

The grounds have the fragrance of cranberry, leather, all spice, red apple, toffee, soy sauce, green olive, orange zest, damp soil, marionberry, frankincense, and charcoal

The aroma of this coffee is of damp wood, molasses, roasted pumpkin seed, coca powder, honey suckle, grilled mushroom, orange blossom, and red apple

The coffee has a weak body that os more like a cup of dirty ware with a slight juicy and sooth back

This is an unbalanced and dull acidity coffee with a very slight crisp and juicy note but tapers off fast to dry and dirty

The flavors of this coffee are of molasses, chicory, hickory, soil, grilled mushroom, orange blossom honey, cranberry and black salt

As it cools berry notes come through of marionberry and a condensed milk note also along tobacco

Back note of ash