Coffee Origin : Ethiopia, Guji

Coffee Species : Arabica

Coffee Varietal : Heirloom

Coffee Elevation : 1,800 - 2,000

Coffee Farm/ Producers

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Coffee Roasting Date, Roaster

Steady State - May /11/ 2022

Coffee Processing : Natural/Dry Processed

The beans have the fragrance of burlap, blueberry, marionberry, cream, blood orange, lilac, toffee, chervil, allspice, hazelnut, dragons blood, chia, tamarind, white cranberry, brown rice, stewed tomato, and Acacia

The grounds have the fragrance of pink lemon, orchid, blueberry, raspberry, white chocolate, burlap, hazelnut, chicory, toffee, dill, tamarind syrup, frankincense, dragons blood, white cranberry, bakers chocolate, red clay, black cardamom, and red currant

CUPPING

Aroma

The aroma has notes of hazelnut, tobacco, allspice, bakers chocolate, marionberry, dragons blood, burlap, sandalwood, Piloncillo, blood orange, orchid, black cardamom, and chervil

Body

This is a medium-bodied coffee that has a velvety mouthfeel that loves you with lacking in the back

Acidity

This is a medium acidity that’s Sweet with tart berry undertones. A low citrus acidity structure throughout.

Flavor

The flavors of this coffee are of grilled yellow peach, toffee, celery seed, dragons blood, cranberry, pomegranate molasses, fresh tobacco, blood orange, Piloncillo, toasted hazelnut, Egyptian hibiscus, lemon grass paste, Cascara, Asian pear, and winter savory.

As it cools notes of wine grapes develop along with subtle hints of oak and chocolate ganache

Espro - Bloom

The aroma is of milk chocolate, cascara, dill, red clay, almond, and metallic

The body is much fuller with a depth and creamy texture that was not in cupping along with a sticky mouthfeel.

The acidity is higher with it being more of the malic acidity side and no citrus acidity

The flavors of the cup are metallic, allspice, dried bell pepper, black cardamom, red currant, sassafrass root, black apple, and yogurt