Coffee Reviews

Coava Coffee Roasters - Ethiopia Kochere

Coffee Origin:
Ethiopia; Chalalaktu, Borena Zone

Coffee Species:
Arabica

Coffee Varietal:
Heirloom

Coffee Elevation
1,850 - 2,000 M

Coffee Farm/ Producers
Kochere Cooperative

Coffee Roasting Date, Roaster
Coava Coffee Roasters - 3/18/2015

Coffee Processing
Washed

 

The aroma of the beans are of milk chocolate, blackberry, curry powder, bergamot, olive oil, licorice root, honey comb, barley, caramel, dried raspberry, yellow yea, dill, vanillin, saffron, yucca root, and oak

The grounds have the fragrance of bittersweet chocolate, fermented lychee, licorice root, vanillin, white cranberry, marjoram, bergamot, marshmallow, yucca flower, damp soil, and blackberry

CUPPING 

The aroma of this coffee is of tobacco, dark chocolate, blackberry, bergamot, vanillin, licorice root, honey comb, oat, yucca root, and roasted marshmallow

This is medium body coffee that is smooth and has a thick syrupy texture. It is slight lightly sticky with a creamy undertone

This is a medium acidity coffee that is deep with bergamot and a crisp bite at the end but is very mellow through much of the coffee

The flavors of this coffee are of bergamot, black tea, dark chocolate like 75% or more, licorice root, lemon juice, vanillin, blackberry, damp soil, tobacco, molasses, saffron, and tart cherry

As it cools bakers chocolate, licorice rook are very pronounced along with a rich creamy note line of half and half. The berry note and bergamot are not there anymore

 

ICED CHEMEX

The aroma of the cup is of bakers chocolate, licorice root,  roasted pinion, chicory, oak, marionberry, coconut husk, yucca root, tobacco, and loquat

The flavors are of tobacco, Bosc pear, cranberry, juniper berry, cedar, lavender, tobacco, damp soil, navel orange, and rose hips

The body is smooth with a juicy and silky texture

The acidity is bright with a complex juicy structure that is dry at the end

I do recommend this iced if you are looking for a great cup of iced coffee

FRENCH PRESS

The aroma of the cup is of bergamot, saffron, licorice root, black tea, vanillin, white cranberry, oak, and cracked wheat

The flavors of the cup are of blackberry, bergamot, yucca root, damp soil, bakers chocolate, vanillin, orange peel, canned mushroom water, saffron, white cranberry, and tamarind

This is mellow acidity with a bright and crisp forward like of lemon

This a a weak body that is tea like with not structure or complexity

I do not recommend making this coffee on the French Press do to it does not bring and depth or complexity to this coffee