Coffee Origin:
Ethiopia, Harrar

Coffee Species:
Arabica

Coffee Varietal:
Heirloom Ethiopian indigenous to Harrar

Coffee Elevation:
1,700-2,000 M

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Torrefacteurs Tradition France ( La Rochelle, France) - 5/13/2015

Coffee Processing:
Natural process , sun-dried

The beans have the fragrance of egg white, bacon fat, thyme, saffron, ash, damp soil, lavender, green mellon, roasted pumpkin seed, jasmine, olive, wasabi, bell pepper, and Cedar

The grounds have the fragrance of wasabi, olive, jasmine, noni, sweet potato, damp soil, grilled eggplant, squash blossom, all spice, saffron, yellow corn, brown butter, and molasses

The aroma of this coffee is of cinnamon, raisin, cedar, brown sugar, olive oil, all spice, lavender, grilled Japanese eggplant, saffron, molasses, and tobacco

This is a heavy body coffee that has a chewy coating tapering to a slick muddy water texture

This is a high acidity coffee that has a lingering dry and dirty vibrancy through out the cup

The flavors of this coffee are of raisin, molasses, black tea, damp soil, tobacco, black olive, saffron, cashew, oro blanco grapefruit, brown butter, grilled zucchini, toasted pumpkin seed and ash

As it cools notes of the grapefruit come through along with balsamic vinegar, all spice, light brown sugar, and black tea

Back note of magnolia and nougat