Coffee Origin:
Ethiopia, Guji

Coffee Species:
Arabica

Coffee Varietal:
Heirloom

Coffee Elevation:
2,000 M

Coffee Farm/ Producers:
Michael Adinew

Coffee Roasting Date, Roaster
Onyx Coffee Lab - 8/3/2015

Coffee Processing:
Natural

The beans have the fragrance of raspberry jam, strawberry, black current, persimmon, peach blossom, longon, burnt sugar, blood orange, gooseberry, rhubarb, milk chocolate, and wheat

The grounds have the fragrance of key lime, raspberry, blood orange, lychee, fuyu persimmon, papaya blossom, sour cream, wheat, rhubarb, gooseberry, and calimodian

The aroma of this cup is of burnt sugar, raspberry, blood orange, gooseberry, papaya, rhubarb, milk chocolate, walnut, dried Mandarin

This is a full body coffee with a creamy mouthful that is smooth and chewy

This is a high acidity with a tart juicy complexity and a structured clean cup

The flavor of this coffee is of key lime, raspberry, Mexican papaya, red current, gooseberry, dark chocolate, black walnut, blood orange, red grapefruit, dill, sour cream, calimodian, longon, grilled lemon

As it cools calimodian and red current are more developed along with key lime jelly

Back note of marshmallow

Coffee Origin:
Mexico; El Porvenir, Siltepec, Chiapas

Coffee Species
Arabica

Coffee Varietal
Bourbon, Typica

Coffee Elevation
1,400 -1,700 M

Coffee Farm/ Producers
Small land-holders

Coffee Roasting Date, Roaster
Quills Coffee - 8/3/2015

Coffee Processing
Washed

The fragrance of the beans are of tapioca, cashew, vanillin, mangosteen, plumeria, mint, concord grape, mission fig, dried jalapeño, mandarin, sandalwood, toasted coca nibs and thyme

The grounds have the fragrance of cedar, lime leaf, coriander, cream de mint, bergamot, dark chocolate, toasted cashew, concord grape, sandalwood, Guajillo chili, and ground cinnamon

The aroma of this coffee is of raw cashew, jalapeño, oak, vanilla, green grape, thyme, mission fig, chocolate ganache, Demerara sugar, and lime zest

This full body coffee has a smooth velvety mouthful that has a slick coating with a syrupy end note

This is a medium acidity with a crisp juicy tartness that is lingering and dense

The flavors of this coffee are of mission fig, black grape, vanilla bean, tasted cashew, chocolate ganache, mandarin, tart cherry, jalapeño, oak, ground cinnamon, dried Mandarin, and mango

As it cools a tart caramelized like of grilled lemon develops along with a more pronounced chocolate and a cream note like milk chocolate and pomegranate molasses