Coffee Origin:
Ethiopia, Djimmah

Coffee Species:
Arabica

Coffee Varietal:
Heirloom

Coffee Elevation:
1,341 – 1,829 M

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Torrefacteurs Tradition France - 5/12/2015

Coffee Processing:
Sundried

The beans have the fragrance of nougat, iodine, molasses, yeast, coca powder, damp soil, ash, fermented lychee, cinnamon, clove, toasted allspice, walnut, lime leaf, and carbon

The grounds have the fragrance of burnt sugar, balsamic vinegar, dark chocolate, black pepper, ash, molasses, clove, black walnut, red grape, oak, red grapefruit, tannin, and dried mushroom

The aroma of this coffee is of roasted coca nib, toasted walnut, damp soil, yeast, tannin, black grape, squash blossom, crimson raisin, cork, cinnamon, and chipotle

This is a medium body coffee that has a rough chewy coating staying through out

This is a high acidity coffee with a dry and lingering unbalanced crisp forward and stays through out

The flavor of this coffee is of ash, carbon, damp soil, carbon, walnut, bakers chocolate, hickory, loquat, baking soda, cinnamon, and leather

As it cools the chocolate comes through more as coca powder, along with crimson raisin, ash, and long pepper. Notes of caramel are slight but bring a delicate sweetness to the back