Coffee Origin:
Ethiopia, Sidamo

Coffee Species:
Arabica

Coffee Varietal
Heirloom

Coffee Elevation
1,850 - 2,000 M

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Torrefacteurs Tradition France ( La Rochelle, France) - 5/13/2015

Coffee Processing
Washed

The beans have the fragrance of milk chocolate, cinnamon, magnolia, tomato juice, lilac, green tea, honey comb, tamarind, white grape, red cherry, clove, dried shitaki mushroom, dried Mandarin, and hemp

The grounds have the fragrance of golden raisin, dark chocolate, honeysuckle, blackberry, lemon verbena, marshmallow, turmeric, black berry, and magnolia

The aroma of this coffee is of raisin, stewed tomato, dark chocolate, burlap, green tea, burnt sugar, lemon verbena, oak, turmeric, and dried black cherry

This is a medium body coffee that is smooth with a creamy mouth fell thats thick to a syrupy consistency

This is a medium low acidity that has a quick and bright forward with a lingering juicy roundness

The flavors of this coffee are of coca powder, tart cherry, lilac, hemp, chia, clove, tamarind paste, blackberry, sulfur, lemon pith, cinnamon, marshmallow, black salt, and dried shitaki mushroom

As it cools the circus notes come through as a delicate lemon along with a black tea note and oak

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