Coffee Origin:
Ethiopia, Limmu
Coffee Species
Arabica
Coffee Varietal
Heirloom
Coffee Elevation
1,500 - 1,800 m
Coffee Farm/ Producers
_________________________
Coffee Roasting Date, Roaster
Wild Goose Coffee Roasters - 2/10/2016
Coffee Processing
Washed
The beans have the fragrance of black grape, dark chocolate, musk, thyme, yellow kiwi, iodine, blackberry, raw almond, vanillin, hickory, oat, leather, yellow corn, all spice, plum, light brown sugar, and lemongrass
The grounds have the fragrance of Eureka lemon, all spice, pluot, kumquat, thyme, blackberry, dark chocolate, pink salt, hickory, barley, nectarine, dried apricot, and dried yellow pineapple
CUPPING
The aroma of the coffee is of dark chocolate, date, light brown sugar, all spice, leather, hickory, toasted almond, dried yellow pineapple, ground beef, lemon grass, & pink salt
This is a full body coffee that is smooth with a deep and rich creamy texture throughout
This is a high acidity coffee that is bright and tart like of cranberry with a sharp forward that lingers
The flavors of this coffee are of grilled yellow pineapple, liquid smoke, blackberry, soy sauce, toasted walnut, date, yellow nectarine, dark chocolate, baked date, light brown sugar, soil, prune, and kumquat marmalade
As it cools notes of the pineapple develop more along with a tart cream note and a hint of a clay note
FRENCH PRESS
The aroma of the cup is of earl gray tea, bakers chocolate, soil, tamarind, light brown sugar, plum, muted passion fruit, yellow pineapple jam, rhubarb, and loquat
The acidity has dropped and is more of a delicate floral and is balanced
The body is still full and rich with a smooth texture and a slight sticky note
The flavors of the cup are of bakers chocolate, lilac, soil, muted cinnamon, marionberry, tamarind, plum, loquat, bottle brush, dried yellow pineapple, all spice, steel, vanillin, almond flower and hickory
I highly recomend useing the French Press on this coffee to bring out the more delicate and fruity notes aalong with createing a much smoother body
