Coffee Origin:
Ethiopia, Guji

Coffee Species:
Arabica

Coffee Varietal:
Heirloom

Coffee Elevation:
2,000 M

Coffee Farm/ Producers:
Michael Adinew

Coffee Roasting Date, Roaster
Onyx Coffee Lab - 8/3/2015

Coffee Processing:
Natural

The beans have the fragrance of raspberry jam, strawberry, black current, persimmon, peach blossom, longon, burnt sugar, blood orange, gooseberry, rhubarb, milk chocolate, and wheat

The grounds have the fragrance of key lime, raspberry, blood orange, lychee, fuyu persimmon, papaya blossom, sour cream, wheat, rhubarb, gooseberry, and calimodian

The aroma of this cup is of burnt sugar, raspberry, blood orange, gooseberry, papaya, rhubarb, milk chocolate, walnut, dried Mandarin

This is a full body coffee with a creamy mouthful that is smooth and chewy

This is a high acidity with a tart juicy complexity and a structured clean cup

The flavor of this coffee is of key lime, raspberry, Mexican papaya, red current, gooseberry, dark chocolate, black walnut, blood orange, red grapefruit, dill, sour cream, calimodian, longon, grilled lemon

As it cools calimodian and red current are more developed along with key lime jelly

Back note of marshmallow