Coffee Origin: Ethiopia, Yirgacheffe

Coffee Species:
Arabica

Coffee Varietal:
Heirloom

Coffee Elevation:
_________________________

Coffee Farm:
Oromia Cooperative

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

Coffee Processing:
Washed

The beans have the fragrance of damp air, blueberry, blackberry, raspberry, mint, lime peel, tamarind, cocoa nibs, burnt toast, and dried fig

The grounds have the fragrance of asparagus, thyme, cocoa powder, carbon, mint, baking soda, leather, mushroom, and metallic

The aroma of this coffee is of mint, cucumber, tomato paste, honeydew mellon, dried blueberry, goji, molasses, and onyx chocolate powder

This is a medium body coffee that is slick, chewy, lacks depth, and complexity

This is a high acidity coffee that is dry, lingering, dirty, wild, and sharp

The flavors of this coffee are of mint, bergamot, damp wood, ash, carbon, soil, hay, green olive, white grapefruit, and blood orange at the back end but faint

Back note of oolong tea and baking powder

Coffee Origin: Mexico,Chiapas

Coffee Species:
Arabica

Coffee Varietal

Coffee Elevation
_________________________

Coffee Farm
_________________________

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

Coffee Processing:
Washed

The beans have the fragrance of molasses, carbon, toasted almond, a delicate smell of orange blossom, and bakers chocolate, and cardboard

The grounds have the fragrance of Eureka lemon, chamomile, magnolia, bakers chocolate, meat like of smoked pork, butter, pickled ginger and coriander

The aroma of this coffee is of carbon, molasses, corn husk, orange peel, oregano, and burnt sugar

This is a medium body coffee that is slick, chewy, lacks character, and roundness

This is a high acidity coffee that is dry, lingering juicy, and unbalanced

The flavors of this coffee are of pomelo, muted clove, carbon, coriander, soil, black tea, bakers chocolate, burnt sugar, toasted almond and ash