Coffee Origin : Ethiopia, Yirgacheffe Gedeo

Coffee Species : Arabica

Coffee Varietal : Heirloom

Coffee Elevation : 1,750 - 2,300

Coffee Farm/ Producers : Kochere mill

Coffee Roasting Date, Roaster

Red Bay Coffee - 10/19/21

Coffee Processing : Washed  

The beans have the fragrance of tobacco, baker’s chocolate, malt, milk powder, white peach jam, chervil, black apricot, allspice, leather, watermelon, crimson raisin, dried mushroom, wheat germ, tomato, cranberry, magnolia, chocolate basal, and roasted Brazil nutshell.

The grounds have the fragrance of cranberry, bing cherry, clove, leather, bakers chocolate, burro banana, malt, watermelon pith, birchwood, cactus pear, bottle brush, cherub, baked raspberry, and clover

CUPPING

Aroma

The aroma is of nugget, bakers chocolate, leather, baked plum, blackberry, blue corn, white cranberry, grilled white peach, malt, chervil, black apricot, earth, black apple, bing cherry, and allspice

Body

This is a medium-bodied coffee that is thick at first and is thick and smooth but quickly disappears to a lacy finish

Acidity

This is a medium-high acidity that has a sour formwork like a fermented drink that slowly dissipates to a lingering tart citrus note and a subtle floral hint

Flavor

The flavors of the coffee are of earth, onyx chocolate, burnt brown sugar, crimson raisin, dried mushroom, wheat germ, bottle brush, cherub, dragons blood, bosc pear, watermelon rind, Queen Anne cherry, grilled Meyer lemon, stewed blackberry, magnolia, sandalwood, and sassafras root

As it cools notes of red currant, dragons blood, goji, and chicory develop with a dry finish

Espro French Press

The aroma is of yeast and black tea

The Body is a very weak with a tea-like consistency

The acidity is none existent

The flavors of the cup are of is of black tea and gray water