Coffee Origin: India, Chikmagalur

Coffee Species:
Arabica

Coffee Varietal:
S.795, Sln.5B, Sln.9, Cauvery

Coffee Elevation:
700-1200 m

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Kawha Cafe (Bordeaux, France) - 5/10/2015

Date Sampled:
5/30/2015

Coffee Processing:
_________________________

The beans have the fragrance of bakers chocolate, leather, squash blossom, oak, dried blackberry, ash, chicory, prune, damp soil, black cardamom, musk, black tea

The grounds have the fragrance of tart raspberry, fermented prune, suffer, raisin, leather, soil, black cardamom, dried habanero chili and coca nibs

The aroma of this coffee is of raisin, bakers chocolate, oak, magnolia, taro root, squash blossom, damp, soil, white pepper, dried raspberry, alfalfa, and black cardamom

This is a medium light body coffee that is smooth with a slick tea like consistency

This is a medium acidity coffee that has a dry and lingering astringent unbalanced cup

The flavor of this coffee is of date jam, smile, oak, black cardamom, yucca root, leather, onyx coca powder, charcoal, raspberry, faint note of lemon grass

As it cools this coffee turns to a muddy water consistency and very weak

Back note of black tea and tannin

*THIS IS A GREAT COFFEE FOR ESPRESSOS NOT A REGULAR CUP OF COFFEE*

Coffee Origin:
Ethiopia, Sidamo

Coffee Species:
Arabica

Coffee Varietal:
Typica and Local Varietals

Coffee Elevation
_________________________

Coffee Farm/ Producers:
Southern Nations, Nationalities and People’s Region

Coffee Roasting Date, Roaster
Monmouth coffee - 5/18/2015

Date Sampled:
5 / 26 / 2015

Coffee Processing:
Natural Process

The beans have a fragrance of apricot, bakers chocolate, dried strawberry, oolong tea, hazelnut, rose hips, raspberry, tobacco, roasted hops, toasted black sesame seed, dill, soil, blueberry jam, toast, and green grape

The grounds have the fragrance of tomato paste, raspberry, red current, rose water, dried apricot, tomatillo, toasted hazelnut, honey roasted carrot, oolong tea, bittersweet chocolate, damp soil, rubbed sage, tart cherry, and leather

The aroma of this coffee is of dried apricot, raspberry, bittersweet chocolate, crimson raisin, rose hips, bergamot, black tea, hazelnut, tomato juice, purple carrot, damp wood

This is a full body coffee that has a smooth velvety coating and possesses a slightly chewy syrupy mouth fell

This is a bright medium high acidity coffee that is juicy with complex sharp and structure culminating to a lingering delicate end

The flavors of this coffee are of tart cherry, dried apricot, goji, hazelnut, tobacco, dried oolong tea, rose hips, toasted black sesame seed, leather, carrot, soil, cranberry, oat, burnt sugar, and key lime

As it cools tart black cherry comes through along with kumquat, burnt sugar, pumpkin seed and a dry clay note.