Coffee Origin:
Ethiopia, Guji

Coffee Species
Arabica

Coffee Varietal
Heirloom

Coffee Elevation
2,000 M

Coffee Farm/ Producers
Washing Station: Uraga

Coffee Roasting Date, Roaster
Onyx Coffee Lab - 7/2/2016

Coffee Processing
Washed & Raised Bed Drying

The beans have the fragrance of toasted almond, brown rice, black raspberry, bakers chocolate, bergamot, rose hips, Hawaiian sandalwood, jasmine, Anjou pear, thyme, and rue

The grounds have the fragrance of rose hips, burlap, toasted almond, rue, bergamot stem, cedar, frankincense, smoked paprika, dried black raspberry, fermented blackberry and metallic

CUPPING

The aroma of this coffee is of licorice root, rose hips, bakers chocolate, rue, toasted almond, dried black raspberry, ginger ale, brown rice, bergamot stem, frankincense and molasses

This is a medium body coffee that is smooth with a chewy and slick mouthfeel

This is a low acidity coffee that is juicy and well rounded with a clean finish

The flavors of this coffee are of tart red cherry, frankincense, dragon's blood, dark chocolate, old oolong tea leaf, malt, bergamot stem, cracked ginger, squash blossom, nettle, Hawaiian sandalwood, rue, Anjou pear, and burlap

As it cools notes of asparagus juice, tobacco and cara cara orange develop

AEROPRESS

The aroma of the cup is of rue, malt, bakers chocolate, rose hips, toasted almond, oak, bergamot stem, black tea, black raspberry, Anjou pear and burlap

The body is much fuller with a heavy syrupy mouthfeel and a velvety coating

The acidity is much higher with a juicy complexity and astringent spice back

The flavors are of black cherry, sandalwood, Anjou pear, bergamot , frankincense, black walnut, dragons blood, bakers chocolate, cracked ginger, marjoram, licorice root, tobacco and quinoa

To me this coffee has gotteen better by this but still not anything to seek out and have

Coffee Origin:
Colombia, Valle de Cauca

Coffee Species
Arabica

Coffee Varietal
Bourbon, Caturra

Coffee Elevation
1,650 - 1,800 M

Coffee Farm/ Producers
Pedro Echavarria

Coffee Roasting Date, Roaster
Onyx Coffee Lab - 7/2/2016

Coffee Processing
Washed

The beans have the fragrance of malt, toasted peanut shell, dried peach, dayri date, magnolia, hemp seed, light brown sugar, fresh tobacco, cumin, plum, sun dried tomato, plantain, almond, dry yellow corn, cinnamon and white pepper

The grounds have the fragrance of feta cheese, basil flower, plum, burnt cane sugar, oro blanco grapefruit, maple syrup, fresh tobacco, dayri date, Eureka lemon pith, plantain, almond, sapote, and

CUPPING

The aroma of this coffee is of raisin, sapote, plum, honeysuckle, fresh tobacco, dried tangerine, carrot, toasted peanut shell, dayri date, rue, dried Fuyu person, and dried yellow peach

This is a full body coffee that is thick with a syrupy coating that is chewy and smooth

This is a high acidity coffee that is bright with a sharp forward note that is overpowering at first then mellows out to a tart unbalanced complexity

The flavors of this coffee are of dayri date, grilled blood orange, malt, magnolia, yucca flower, carbon, oro blanco grapefruit, burnt caramel, cumin, pipe tobacco, baked sapote, walnut, chai spice, and roasted cocoa nib

As it cools notes of a floral sweetness develops like of lilac or orchid along with a creamy note that is smooth and rich finishing to a tangerine and honey come

AEROPRESS

The aroma of the cup of lard, nori, soil, sapote, rue, fermented lychee, rotten pink grapefruit, and chicory

The body is weaker then cupped but still has the syrupy coating and smooth

The acidity is much lower with more of a delicate floral and milk chocolate feel

The flavors are of bakers chocolate, red apple, dried yellow peach, dayri date, prune, kumquat marmalade, fresh tobacco, walnut, cinnamon, baked sapote, and yellow cherry

If you can get passed the smell, I do recomend this cofee on here as it does bring this coffees acididty lower and keeps a great body long with kepping with the flavors and brings out some new ones