Coffee Origin: Ethiopia, YIRGACHEFFE

Coffee Species:
Arabica

Coffee Varietal:
Ethiopia Heirloom

Coffee Elevation:
1,800 - 2,000 M

Coffee Farm:
Konga Cooperative

Coffee Roasting Date, Roaster
Ruby Coffee Roasters - 9/8/2014

Coffee Processing:
Washed

The beans have the fragrance of lemon peel, raspberry, grass, hay, apricot, blueberry, coffee blossom, strawberry, blackberry, plum, bergamot, and kumquat blossom

The beans have the fragrance bergamot, plum, cantaloupe, lime peel, green grape, nougat, papaya, bay leaf, honeysuckle, and light longon

The aroma of this coffee is of tamarind, candid lemon peel, dark chocolate, plum, honeydew

This is a full bodied coffee that is velvety with a chewy slick coating

This is a high acidity coffee that is bright, juicy with a tropical fruit acidity that is sweet with a hint a tartness

The flavors of this coffee are of honeydew, key lime, raspberry, tamarind, golden kiwi, white grape, blackberry, apricot, blueberry, coffee blossom, plum, bergamot, chamomile, saffron, and hints of coca powder and pomegranate

Back note of earl gray tea and molasses

Coffee Origin: Mexico; El Triunfo Biosphere, Chiapas

Coffee Species:
Arabica

Coffee Varietal:
Bourbon, Caturra, Catuai, Typica

Coffee Elevation:
1,500 - 1,700 M

Coffee Farm:
Finca El Retiro

Coffee Roasting Date, Roaster
Cartel - 9/8/2014

Coffee Processing:
Washed

The beans have the fragrance of coca nibs, coconut husk, blood orange, hazelnut, burnt sugar, maple sugar, hint on cinnamon, and soil

The grounds have the fragrance of bergamot, Oro blanco grapefruit, leather, toasted almond, bakers chocolate, vanilla, maple syrup, jasmine, and banana

The aroma of this coffee is of bleached almonds, hazelnut, bakers chocolate, cinnamon, maple sugar, damp wood, and soil

This is a medium body coffee that is smooth and syrupy but has a distinct tea like to watery consistency

This is a low acidity coffee that is soft, juicy, with a lingering burnt sugar feel

The flavors of this coffee are of hazelnut, bakers chocolate, tobacco, arugula, black tea, cherimoya, lemon curd, and cinnamon