Coffee Origin:
Ethiopia, Kochere

Coffee Species:
Arabica

Coffee Varietal:
Heirloom

Coffee Elevation
2,150 M

Coffee Farm/ Producers
various small producers

Coffee Roasting Date, Roaster
Augie’s Coffee Roasters - 4/25/2015

Coffee Processing
full natural

The beans have the fragrance of milk chocolate, blueberry, raspberry, Mandarin, cinnamon, grilled Meyer lemon, yucca flower, rose hips, jasmine, almond flour, candied white pineapple, chervil, goji, honey, orange blossom, white peach, stewed celery, kiwi berry, and a subtle damp wood note

The grounds have the fragrance of bakers chocolate, strawberry, raspberry, jasmine, Eureka lemon, malt, goji, white pineapple, Mandarin, cinnamon, rose water, magnolia, white pepper, crimson raisin, damp soil, chervil, hickory, licorice root, and white cranberry

The aroma of this cup is of toasted almond, jasmine, cocoa nibs, cranberry, raspberry, goji, yeast, crimson raisin, dried blueberry, rose hips, subtle lemon and damp soil

This is a full body coffee with a creamy intensity and silky honey finish that is lingering

This is a high acidity coffee that is bright with a complex citrus note that is well structured and juicy

The flavors of this coffee are of Eureka lemon, toasted cocoa nibs, Mandarin, raspberry, goji, ginger ale, hops, yellow peach, cedar, white cranberry, crimson raisin, almond, turmeric, Hawaiian papaya, black walnut, honey, licorice root, dried strawberry and cinnamon

As it cools the cranberry, and mandarin are prominent with cream and cinnamon developing along with subtle notes of peach, apricot, celery and chervil

Coffee Origin:
Hawai’i, Holualoa

Coffee Species:
Arabica

Coffee Varietal:
Typica (Guatemala)

Coffee Elevation:
_________________________

Coffee Farm/ Producers:
Bruce Corker

Coffee Roasting Date, Roaster
Bruce Corker - 7/1/2015

Coffee Processing:
Wet

The beans have the fragrance of black cherry, dark chocolate, saffron, molasses, mint, clove, goat cheese, leather, bergamot, dried habanero, dried mango, saddle wood, lilac, dill, blood orange, raw black walnut, black cardamom

The grounds have the fragrance of bergamot, nugget, dill, dark chocolate, black walnut, sour cream, lime leaf, Paquin chile, black cherry, honeysuckle, dried mango, mint, and cedar

The aroma of this coffee is of wheatgrass, molasses, dark chocolate, black cardamom, raisin, dried chili mango, clove, saddle wood, bergamot, and lilac

This is medium body coffee with a creamy mouth fell with a slick juicy finish

This is a medium high acidity with a dry unbalanced forward and a dull vibrancy that is juicy and astringent

The flavors of this coffee are of damp soil, dark chocolate, black cardamom, ash, black tea, saddle wood, chipotle, black walnut, clove, cinnamon, lilac, magnolia, metallic, blood, leather, iodine

As it cools notes of the damp soil, ash, and raw nut come through along with fermented dark berry, bottle brush, and over ripe lemon