Coffee Origin:
Ethiopia

Coffee Species
Arabica

Coffee Varietal
Heirloom

Coffee Elevation

Coffee Farm/ Producers

Coffee Roasting Date, Roaster
The Roastery of Cave Creek - 11/9/2015

Coffee Processing
Wet

The beans have the fragrance of bakers chocolate, fish sauce, goat cheese, ponzu, ginger snap, honey comb, carbon, fried plantain, rose hips, lilac, maple nut, red apple, malt vinegar

The grounds have the fragrance of malt, white vinegar, carbon, ponzu, ginger, magnolia, raw cashew, damp soil, metallic, musk, pea

CUPPING

The aroma of this coffee is of maple, ponzu, dark chocolate, molasses, almond, snow pea, damp soil, malt vinegar, coriander

This is a medium body coffee that is rich and deep with dry rough texture through out

This is a high acidity coffee that is unbalanced, dirty, with a muted complexity and a sharp tart note

Flavor

The flavors of this coffee are of ash, carbon, soil, black cardamom, malt vinegar, raw cashew, burnt plantain, and ash

As it cools a subtle hint of bakers chocolate develops but the coffee is still dry, and has the taste of order roasting and over fermentation

GINO

The aroma of the cup is of buckwheat, letter, toffee, malt, pumpernickel bread, vanillin, and Bosk pear

The flavor of the coffee is of caramel, bitter sweet chocolate, damp soil, black current, maple, ponzu, ash, and raw almond

The acidity is much like the cupping but dryer and has a chalky after taste

The body is smooth with a slight juicy mouth feel but is still dry and rough

THIS IS PROBABLY THE WOST COFFEE I HAVE HAD OF THE YEAR

Coffee Origin:
Ethiopia, Gedeb District

Coffee Species
Arabica

Coffee Varietal
Heirloom

Coffee Elevation
1,900 - 2,200 M

Coffee Farm/ Producers
Smallholder farmers organized around the Chelsea coffee mill

Coffee Roasting Date, Roaster
Press Coffee Roasters - 11/5/2015

Coffee Processing
Washed, Sun Dried

The beans have the fragrance of blackberry, pink lemon, frankincense, bergamot, crimson raisin, apricot jam, pine sap, butterscotch, navel orange, honeysuckle, coriander, and bittersweet chocolate

The grounds have the fragrance of chocolate ganache, chervil, honeysuckle, bergamot, dried apricot, butterscotch, Eureka lemon, bottle brush, squash blossom, black current, hay, and prune

CUPPING

The aroma of this coffee is of bittersweet chocolate, blueberry juice, pine sap, bergamot, bottle brush, dried apricot, grilled lemon andbutterscotch

This is a fill body coffee that has a creamy texture but is smooth with a juicy velvety coating

This is a high acidity coffee that is really juicy with a crisp and well rounded structure being dominated by citrus

The flavors of this coffee are of pink lemon, honeysuckle, coriander, dark chocolate, caramel, blood orange, loquat, apricot, crimson raisin, tomatillo, tangerine, bottle brush, bergamot, black current, long pepper and allspice

As it cools notes of tangerine, chervil, and squash blossom develop along with a complex berry note like of black berry and pomegranate molasses. Theres a slight dry mouthfeel like of

Gino

The aroma of the cup is of baked cranberry, cocoa powder, black current, bergamot, bottle brush, dried apricot, grilled lemon and butterscotch

The flavors of this cup are of caramel, blue berry, cinnamon, pink lemon, can sugar, bergamot, rose hips, coriander, and thai basil

This is still a fill body coffee that is creamy and smooth with a juicy velvety coating

The acidity is low with a dry astringent taste that has a chalky after taste