CUPPING

The beans have the fragrance of toffee, bakers chocolate, cantaloupe, butter, all spice, nutmeg, leather, tamarind, yeast, yucca root, cinnamon, licorice root, brown rice, rose hips, and saffron

The grounds have the fragrance of black cherry, cedar, saddle wood, jasmine, cream, magnolia, toffee, brown rice, saffron, bakers chocolate, sapote, all spice, and licorice root

The aroma of this coffee is of licorice root, date, soil, bakers chocolate, sapote, letter, dried bing cherry, saddle wood, jasmine, and liquid smoke

This is a full body coffee that is rich and creamy with a smooth velvety coating

This is a complex acidity coffee that has soft juicy note that is sweet and lingering

The flavors of this coffee are of tamarind, bittersweet chocolate, black cherry, sapote, all spice, soil, yeast, magnolia, licorice root, cream, all spice, cinnamon, dried goji, and prune

Back note of simple syrup

As it cools notes of bing cherry, toffee, yeast and blood orange are prominent with a slight chalky after taste

CHEMEX

The aroma of the cup is of toffee, swiss chocolate, tamarind, molasses, and walnut butter

The flavors of the cup are of praline, molasses, bakers chocolate, baked bing cherry, cinnamon, and all spice

The body using the chemex is very creamy and smooth with a velvety mouth feel. There is a mild acidity if any at all that is very pleasant bringing out the pitch earth notes and soupy body through more

Using the chemex makes this coffee very pleasant and drinkable but would be better to me as an espresso

Coffee Origin:
Ethiopia, Yirgacheffe

Coffee Species
Arabica

Coffee Varietal:
Heirloom

Coffee Elevation
1,770 - 2,000 M

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Carefree Coffee Roasters - 11/2/2015

Coffee Processing
Washed

CUPPING

The beans have the fragrance of musk, toffee, bergamot, lime zest, malt, white cranberry, bakers chocolate, dried raspberry, tannin, baking soda, holy, musk, yeast, turmeric, cinnamon, curry, marshmallow, and chamomile

The grounds have the fragrance of plum, nougat, white cranberry, ginger ale, grapeseed oil, musk, cane sugar, bakers chocolate, malt, summer savory, date, and rose hips

The aroma of this coffee is of date, rose hips, bakers chocolate, turmeric, cedar, toffee, musk, white cranberry, dried navel orange, and ginger ale

This is a medium body coffee that is slick with a creamy mouth feel and a slight chewy consistency

This is a medium acidity coffee that has a dry vibrant start that is lingering and mild with a rough effervescence

The flavors of this coffee are of nougat, malt, white cranberry, bakers chocolate, condensed milk, dried raspberry, straw, soil, tobacco, orange zest, club soda, grapeseed, and sage

As it cools notes of cream and vanilla develop along with a delicate black tea note that is on the back

FRENCH PRESS

The aroma of the cup is of orange blossom, malt, tobacco, and soil

The flavors of the cup expand the citrus and creamy notes of blood orange, whipped cream, black cherry and tamarind with subtle notes of molasses, and a chipotle undertone giving a slight spice note in the back

This method gives it a great full body that is creamy and velvety with a rich mouth feel. The acidity is the same as it being cupped with one big change, its juicy rather then dry

This is my preferred method on making this coffee

CHEMEX

The aroma of the cup is of straw, honey suckle, lemon, cardamon and coriander

The flavors of the cup are of caramel, blood orange, cinnamon, chili powder, soil, soy, and leather

This method gives it a higher acidity that is sharp with a spicy note that lingers through out. It gives it a medium body with a creamy mouth feel but has a rough tea like consistency

I would not recommend using it to brew this coffee