Coffee Origin:
Ethiopia, Sidama

Coffee Species
Arabica

Coffee Varietal
Ethiopian heirloom

Coffee Elevation
1,880 M

Coffee Farm/ Producers
Schilcho Cooperative

Coffee Roasting Date, Roaster
Nobel Coffee Roasting - 7/20/2015

Coffee Processing
fully washed

The fragrance of the beans are of bakers chocolate, dried Mandarin, honey comb, tamarind, strawberry, grilled lemon, papaya flower, cinnamon, mahogany, dehydrated blackberry, black cherry, damp wood, blood orange, lychee, and muted hops

The grounds have the fragrance of blackberry, bing cherry, cream, dried Mango, papaya, sandalwood, red grape, toasted almond, bakers chocolate, dill, malt, Manilla tamarind, dried goji and bergamot

The aroma of this coffee is of toasted almond, blood orange, cranberry, bittersweet chocolate, cream, cinnamon, bing cherry, papaya, Meyer lemon, bergamot, and rambutan

This is a medium body coffee with a creamy texture and a juicy complexity but has a tea like consistency

This is a high acidity with a tart back and a dry wild complexity that is lingering

The flavors of this coffee are of stale black walnut, over ripe lemon, dill, malt, tamarind, dried habanero chili meat, blood orange, dark cocoa powder, broccolini, cranberry, cedar, lilac, olive oil, and raisin

As it cools notes of milk chocolate, lilac, and a delicate lemon oil note develop through

Coffee Origin:
Colombia, Nariño

Coffee Species:
Arabica

Coffee Varietal:
Caturra

Coffee Elevation
1,800 - 2,250 M

Coffee Farm/ Producers
various small holder producers

Coffee Roasting Date, Roaster
Augie's Coffee Roasters - 7/20/2015

Coffee Processing
honey processed

The fragrance of the beans are of goji, white corn, dried blackberry, flour, cocoa powder, Kaffir Lime, roasted peanut husk, bergamot, summer savory, hibiscus, rose hips, brown sugar, cinnamon, damp soil, oregano, honeydew, and pomegranate molasses

There grounds have the fragrance of dark chocolate, cream, caramel, rose hips, cinnamon, dried goji, dried cranberry, dried tangerine, longon, kola nut, long paper, dried yellow pineapple, white corn, oak, Manila tamarind, and risotto

The aroma of this coffee is of cocoa powder, maple, caramel, raisin, Manila tamarind, cola, roes hips, thyme, oregano, bergamot, licorice root, cinnamon, and smoked peanut

This is a full body coffee that has a velvety coating and a creamy mouth feel with a smooth sticky finish

This is a high acidity coffee with a pointed tart forward that quickly dissipates to a lingering balanced complexity

The flavors of this coffee are of caramel, bergamot, white grapefruit zest, longon, bittersweet cocoa, rose hips, fresh Egyptian hibiscus, kola nut, white cranberry, almond milk, licorice root, dried blackberry, roasted peanut, noni, and, black truffle

As it cools the cream and caramel are more developed along with more bergamot, Egyptian hibiscus, and a vegetal note like of snow pea or green pepper