Coffee Origin : Ethiopia, Yirgacheffe
Coffee Species : Arabica
Coffee Varietal : Heirloom
Coffee Elevation : 1750 - 2000M
Coffee Farm/ Producers : Konga Coopertive
Coffee Roasting Date, Roaster : Irving Farm - 5/4/2021
Coffee Processing : Washed
The Fragrance of the beans are of papaya, peach, plumeria, bottle brush, nugget, blueberry, pink starburst, watermelon rind, elderflower, dried strawberry, vanillin, hemp seed, soil, blue corn, puffed amaranth, Crenshaw melon, and cocoa nib
The grounds have the fragrance of honey comb, sumac, goji, blue berry, Crenshaw melon, damp clay, lilac, cocoa nib, fermenter lychee, kombucha, sapote, papaya, bottle brush, red currant, pomegranate, cashew, and pinion seed
Cupping
Aroma
The aroma is of pomegranate, honeydew, cocoa powder, peach blossom, black currant, blue beery jam, honeycomb, caramel, elderflower, dried strawberry, papaya, leather, sassafras root, and toasted walnut flour
Body
This is a medium - light-bodied coffee that is smooth with a velvety feel but tamperers to a tea-like constancy
Acidity
This is low with a Cara Cara orange tartness that is delicate and juicy throughout and keeps a pointed note to this
Flavor
The flavor is of cabernet grape, red currant, dried strawberry, sassafras root, sapote, candied rose petal, amaranth, pomegranate molasses, tamarind paste, blueberry, chocolate ganache, almond flour, papaya, Crenshaw melon, milo wood, pink lemon, yellow peach jam, canned mandarin orange, caramel, and honeycomb
As it cools notes of plum, caramel, baked cherry, and bourbon develop in a rich and deep flavor that is not expected
French Press
The aroma is of golden apple, honeycomb, yellow tea, yellow watermelon, jasmine, metallic-like of steel and myrrh
The body is very week and like of weak black tea or dirty water
The acidty is not existent
The flavor is of honeysuckle, brown sugar, black tea, apricot fruit leather, ginger powder, and milk powder
