Coffee Origin: Ethiopia, Jimma Limu

Coffee Species:
Arabica

Coffee Varietal:
Ethiopian Heirloom

Coffee Elevation:
1,850 - 2,000 M

Coffee Farm:
Ethiopia Nigusie Estate

Coffee Roasting Date, Roaster
OQ Coffee Co. – 6/30/2014

Coffee Processing:
Natural

The beans have the fragrance of cream, strawberry, blueberry, coffee blossom, cocoa powder, lavender, mint, peanut, fennel, saffron, black cardamom

The grounds have the fragrance of Rainer cherry, differ lime, bay leaf, mulberry, blueberry, dill, blood orange, black walnut

The aroma of this coffee is of mint, bakers chocolate, dried blueberry, apricot, magnolia, cinnamon, orange blossom, and goji

This is a full body coffee that is well rounded, juicy, velvety and has a smooth coating

This is a high acidity coffee that is juicy, quick, bright and tart that is delicate

The flavors of this coffee is of smoker paprika, oak, blubbery, Eureka lemon, yeast, green apple, Manila mango, magnolia, and milk chocolate

Coffee Origin: Ethiopia, Yirgacheffe

Coffee Species:
Arabica

Coffee Varietal:
Heirloom

Coffee Elevation:
1770-2200m

Coffee Farm:
Oromia Cooperative

Coffee Roasting Date, Roaster
Grounds For Change - 1/22/2014

Coffee Processing:
Washed and sun dried

The beans have the fragrance of cream, bakers chocolate, tobacco, oak, hazelnut, orange peel, mint, blackberry, grassy note like of wet moss, and carbon

The grounds have the fragrance of mint, milk chocolate, cedar, thyme, english pea, almond, chia, bottle brush, and grape leaf

The aroma is of cinnamon, vanilla, almond, dill, sour cream, blood orange, chamomile, raspberry, molasses, meat like of smoked pork, carbon

This is a medium body coffee that is juicy, tea like, syrupy, with a lingering dry coating

This is a medium high acidity coffee that is juicy, dirty, dry, dull, and unbalanced

The flavors of this coffee are of gooseberry, sage, lemon peel, cocoa nibs, soil, walnut, magnolia, coffee blossom, yellow peach, strawberry, red apple, grape leaf, bing cherry, red current, hibiscus, and bergamot

Back notes of green olive, and chia