Coffee Origin:
Ethiopia, Djimmah

Coffee Species:
Arabica

Coffee Varietal:
Heirloom

Coffee Elevation:
1,341 – 1,829 M

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Torrefacteurs Tradition France - 5/12/2015

Coffee Processing:
Sundried

The beans have the fragrance of nougat, iodine, molasses, yeast, coca powder, damp soil, ash, fermented lychee, cinnamon, clove, toasted allspice, walnut, lime leaf, and carbon

The grounds have the fragrance of burnt sugar, balsamic vinegar, dark chocolate, black pepper, ash, molasses, clove, black walnut, red grape, oak, red grapefruit, tannin, and dried mushroom

The aroma of this coffee is of roasted coca nib, toasted walnut, damp soil, yeast, tannin, black grape, squash blossom, crimson raisin, cork, cinnamon, and chipotle

This is a medium body coffee that has a rough chewy coating staying through out

This is a high acidity coffee with a dry and lingering unbalanced crisp forward and stays through out

The flavor of this coffee is of ash, carbon, damp soil, carbon, walnut, bakers chocolate, hickory, loquat, baking soda, cinnamon, and leather

As it cools the chocolate comes through more as coca powder, along with crimson raisin, ash, and long pepper. Notes of caramel are slight but bring a delicate sweetness to the back

Coffee Origin: Ethiopia; Kochere Biloya, Yirgacheffe

Coffee Species:
Arabica

Coffee Varietal:
Arabica

Coffee Elevation
1830 M

Coffee Farm/ Producers:
Legesse Kebede

Coffee Roasting Date, Roaster
Barefoot Coffee Roasters - 5/11/2015

Coffee Processing
Washed

The beans have a fragrance of coca nibs, kumquat, tomato juice, corn meal, red grape, leather, watermelon pith, tamarind, cane sugar, dried mandarin, baked cinnamon, all spice, thyme, and charged orange wood

The grounds have the fragrance of chervil, bakers chocolate, dried cranberry, dried mandarin, tamarind, dried habanero, papaya flower, pink salt, green grape, cantaloupe, roes hips

The aroma of this coffee is of toast, flaxseed, watermelon pith, coca powder, thyme, tamarind, rose hips, kumquat, orange blossom honey, dried habanero, basmati rice, brown sugar, and leather

This is a medium body coffee that has a smooth velvety coating but leans more towards a slick tea like consistency

This is a medium - high acidity with a quick crisp note but diminishes fast to a dirty and dull cup that has a lingering dry end

The flavors of this coffee are of dried cranberry, bittersweet chocolate, dried habanero, Mexican papaya, chervil, kumquat zest, dried Mandarin, tamarind, black cardamom

As it cools mellow develops like of Korean along with caramel and lemon zest. There are also notes of long pepper and green tea.