Coffee Origin: Ethiopia , Yirgacheffe

Coffee Species:
Arabica

Coffee Varietal:
Heirloom

Coffee Elevation:
_________________________

Coffee Farm/ Producers:
Hailu Gebre Hiwot

Coffee Roasting Date, Roaster
Coffee Bean & Tea Leaf - 12/9/2014

Coffee Processing
Natural

The beans have the fragrance of ash, soil, cinnamon, rose hips, dried black berry, chamomile, pink pepper, blood orange zest, leather, carbon, iodine, caraway, nori, dried cranberry, carrot, frankincense, and summer savory

The grounds have the fragrance of damp wood, raisin, rose hips, blood orange, bergamot, black tea, iodized salt, nori, dried cranberry, dried goji, leather, black walnut, breadfruit, lemon grass, tobacco and sunflower

The aroma of this coffee is of damp wood, raisin, bergamot, black tea, guava, onyx coca powder, blood orange, magnolia

This is a medium body coffee that is slick, and chewy with a rough and textured mouth fell

This is a high acidity coffee that is dry, tart and unbalanced with a lingering dirty cup

The flavors of this coffee are of raisin, tobacco, damp wood, ash, carrot, celery seed, onyx coca powder, black tea, magnolia, yucca root, taro, iodized salt.

As it cools tar and leather along with carbon come through and very faint notes of cactus leaf and frankincense

Coffee Origin:
Hawai’i, Kona

Coffee Species:
Arabica

Coffee Varietal:
SL-28

Coffee Elevation:
2500 feet

Coffee Farm/ Producers:
Hula Daddy

Coffee Roasting Date, Roaster
Laura Ross - 12/23/2014

Coffee Processing:

The beans have the fragrance of concord grape, crimson raisin, dill, cinnamon, dark chocolate, ohia, lava soil, tamarind, bergamot, oolong, lilac, raspberry, milo, hops, dried black berry, licorice root, cumin, and a delicate hint of marijuana

The grounds have the fragrance of lilac, black cardamom, raspberry, dark chocolate, ohia, molasses, sassafras root, bittersweet chocolate, milo, cayenne pepper, maple syrup, vanillin, black current, soil, black salt, yellow tea, blood orange, dried yellow pineapple, delicate note of tobacco

The aroma of this coffee is of tasted almond, dark chocolate, sassafras root, nougat, lilac, blood orange, dill, black cardamom, black current, crimson raisin

This is a full body coffee that is smooth with a rich syrupy mouthfeel cooling to a creamy velvety medium body

This is a high acidity coffee that is bright with juicy complex notes forward and a lingering well balanced structure tapering to a delicate dry note

The flavors of this coffee are of blood orange, dried papaya, oolong, ohia, turbinado sugar, roselle, tobacco, vanillin, cedar, bakers chocolate, black cardamom, bergamot, lilac, blanched cashew, ginseng, and tart cherry.

As it cools notes of black current, vanilla, and coriander come through along with dried cranberry, tobacco, bakers chocolate, and mole sauce