Coffee Origin:
East Timor, Estado Village

Coffee Species
Arabica

Coffee Varietal
Timor and Bourbon

Coffee Elevation
1, 200 m

Coffee Farm/ Producers
Cooperativa Café Timor's smallholder farmers

Coffee Roasting Date, Roaster
Wild Goose Coffee Roasters - 2/10/2016

Coffee Processing
Washed

The beans have the fragrance of tobacco, dark chocolate, maple wood, crimson grape, yucca flower, baked bing cherry, iodine, marionberry, mirth, red clay, muted mint leaf, magnolia pollen, purple bell pepper, and saffron, and dried turmeric

The grounds have the fragrance of 70% cocoa powder, nettle, marionberry, licorice root, saffron, light brown sugar, cola, baked black cherry, oak, gram cracker, granola, honeycomb, and chicory

CUPPING

The aroma of this coffee chicory, dark chocolate, black cherry, saffron, dried turmeric, granola, oak, molasses, marionberry, licorice root, dried apricot, and goji

This is medium body coffee with a thick and sticky syrupy feel that is of grains at the back

This is medium acidity that is tart in the middle and lingers to the finish with a quick delicate start that is floral

Flavor

The flavors of this coffee are earthy with notes of soil, red clay, dutch process cocoa powder, licorice root, muted turmeric, and sweet formal notes of blood orange, black cherry, yucca flower, toasted malt, slightly burnt hops,

As it cools sweet notes of whipped cream, cranberry, vanillin, milk chocolate all develop and rounds this coffee out very well with a smooth and delicate texture

FRENCH PRESS

The aroma of the cup is of soil, bakers chocolate, tamarind, black cherry, black tea, chicory, oak, black walnut, licorice root, and malt

The body is fuller than being cupped but is silky and dirty with a slight tea like consistency

The acidity is higher with a dirty sharp not forward that lingers

The flavors of the cup are of tamarind, toasted black walnut, black tea, chicory, oak, toasted malt, black tea powder, tobacco, wheat, black apple, and baked black cherry

Coffee Origin:
Ethiopia, Limmu

Coffee Species
Arabica

Coffee Varietal
Heirloom

Coffee Elevation
1,500 - 1,800 m

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Wild Goose Coffee Roasters - 2/10/2016

Coffee Processing
Washed

The beans have the fragrance of black grape, dark chocolate, musk, thyme, yellow kiwi, iodine, blackberry, raw almond, vanillin, hickory, oat, leather, yellow corn, all spice, plum, light brown sugar, and lemongrass

The grounds have the fragrance of Eureka lemon, all spice, pluot, kumquat, thyme, blackberry, dark chocolate, pink salt, hickory, barley, nectarine, dried apricot, and dried yellow pineapple

CUPPING

The aroma of the coffee is of dark chocolate, date, light brown sugar, all spice, leather, hickory, toasted almond, dried yellow pineapple, ground beef, lemon grass, & pink salt

This is a full body coffee that is smooth with a deep and rich creamy texture throughout

This is a high acidity coffee that is bright and tart like of cranberry with a sharp forward that lingers

The flavors of this coffee are of grilled yellow pineapple, liquid smoke, blackberry, soy sauce, toasted walnut, date, yellow nectarine, dark chocolate, baked date, light brown sugar, soil, prune, and kumquat marmalade

As it cools notes of the pineapple develop more along with a tart cream note and a hint of a clay note

FRENCH PRESS

The aroma of the cup is of earl gray tea, bakers chocolate, soil, tamarind, light brown sugar, plum, muted passion fruit, yellow pineapple jam, rhubarb, and loquat

The acidity has dropped and is more of a delicate floral and is balanced

The body is still full and rich with a smooth texture and a slight sticky note

The flavors of the cup are of bakers chocolate, lilac, soil, muted cinnamon, marionberry, tamarind, plum, loquat, bottle brush, dried yellow pineapple, all spice, steel, vanillin, almond flower and hickory

I highly recomend useing the French Press on this coffee to bring out the more delicate and fruity notes aalong with createing a much smoother body