Coffee Origin:
Ethiopia, Sidama

Coffee Species
Arabica

Coffee Varietal
Ethiopian heirloom

Coffee Elevation
1,880 M

Coffee Farm/ Producers
Schilcho Cooperative

Coffee Roasting Date, Roaster
Nobel Coffee Roasting - 7/20/2015

Coffee Processing
fully washed

The fragrance of the beans are of bakers chocolate, dried Mandarin, honey comb, tamarind, strawberry, grilled lemon, papaya flower, cinnamon, mahogany, dehydrated blackberry, black cherry, damp wood, blood orange, lychee, and muted hops

The grounds have the fragrance of blackberry, bing cherry, cream, dried Mango, papaya, sandalwood, red grape, toasted almond, bakers chocolate, dill, malt, Manilla tamarind, dried goji and bergamot

The aroma of this coffee is of toasted almond, blood orange, cranberry, bittersweet chocolate, cream, cinnamon, bing cherry, papaya, Meyer lemon, bergamot, and rambutan

This is a medium body coffee with a creamy texture and a juicy complexity but has a tea like consistency

This is a high acidity with a tart back and a dry wild complexity that is lingering

The flavors of this coffee are of stale black walnut, over ripe lemon, dill, malt, tamarind, dried habanero chili meat, blood orange, dark cocoa powder, broccolini, cranberry, cedar, lilac, olive oil, and raisin

As it cools notes of milk chocolate, lilac, and a delicate lemon oil note develop through