Coffee Origin:
India; Karnataka, Western Ghats

Coffee Species:
Arabica

Coffee Varietal:
Kents, S.795, Catimor, Selection 9

Coffee Elevation:
1,100 - 1,200 m

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
ijoe a go go - 6/10/2015

Coffee Processing
Monsooned

The beans have the fragrance of all spice, hickory, dried banana, molasses, chipotle, tobacco, ash, tar, slight citrus like of lemon leaf, damp wood, tomato soup, dill, lantana, popcorn, and tomatillo

The grounds have the fragrance of long pepper, bay leaf, blueberry, caviar, dark chocolate, honey, celery, kaffir lime leaf, all spice, turmeric, and wheat

The aroma of this coffee is of molasses, bakers chocolate, all spice, long pepper, tobacco, ash, raisin, tannin, damp wood, cracked ginger

This is a medium body coffee that is syrupy at first but quickly goes to a slick creamy coating

This has a low acidity with a dry juicy forward note slowly leveling out to a sour cream like acidity

The flavors of this coffee are of cracked ginger, lantana, popcorn, molasses, bakers chocolate, white pepper, leather, damp wood, turmeric powder

As it cools ash and charcoal is prevalent along with dutch process coca powder and chipotle

Back note of bell pepper and bay leaf

Coffee Origin:
Ethiopia, Harrar

Coffee Species:
Arabica

Coffee Varietal:
Heirloom Ethiopian indigenous to Harrar

Coffee Elevation:
1,700-2,000 M

Coffee Farm/ Producers
_________________________

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

Coffee Processing:
Natural process , sun-dried

The beans have the fragrance of egg white, bacon fat, thyme, saffron, ash, damp soil, lavender, green mellon, roasted pumpkin seed, jasmine, olive, wasabi, bell pepper, and Cedar

The grounds have the fragrance of wasabi, olive, jasmine, noni, sweet potato, damp soil, grilled eggplant, squash blossom, all spice, saffron, yellow corn, brown butter, and molasses

The aroma of this coffee is of cinnamon, raisin, cedar, brown sugar, olive oil, all spice, lavender, grilled Japanese eggplant, saffron, molasses, and tobacco

This is a heavy body coffee that has a chewy coating tapering to a slick muddy water texture

This is a high acidity coffee that has a lingering dry and dirty vibrancy through out the cup

The flavors of this coffee are of raisin, molasses, black tea, damp soil, tobacco, black olive, saffron, cashew, oro blanco grapefruit, brown butter, grilled zucchini, toasted pumpkin seed and ash

As it cools notes of the grapefruit come through along with balsamic vinegar, all spice, light brown sugar, and black tea

Back note of magnolia and nougat