Coffee Origin:
Ethiopia,
Coffee Species
Typica
Coffee Varietal
Heirloom
Coffee Elevation
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Coffee Farm/ Producers
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Coffee Roasting Date, Roaster
Napa Valley Coffee Roasters -
2/20/2018
Coffee Processing
Natural
The fragrance of the beans are of bergamot, carbon, blackberry, strawberry, navel orange, chicory, lemon verbena, clove, cherry blossom, nori, rye, burnt sugar, and dried mint
The grounds have the fragrance of marionberry, free dried strawberry, pink lemon, navel orange, chicory, thyme, bakers chocolate, clove, black tea, ash, and damp wood
CUPPING
The aroma of this coffee is of damp wood, marionberry, baked red apple, bergamot, clove, chicory, nori, burnt sugar, black cherry, freed dried blueberry, clove, black tea, cherry, and black cardamom
This is a medium body coffee that has a syrupy mouthful living your mouth sticky and salivating but has the consistency of tea
This is a weak acidity coffee that is lacking any complexity and vibrancy along with and complex notes
The flavors of this coffee are of dark berry-like of marionberry or blackberry, clove, black cardamom, sumac, oak, vanilla, black tea, allspice, soil, mushroom-like of king or oyster, and
There is a big umami presence from this coffee and is very unusual form a natural and is quite fascinating
As it cools the umami note is very prominent with notes of oak, red grape, chicory, cara cara orange and cherry along with that mushroom-like note with the back
GINO
The aroma of this cup is of black tea, bergamot, damp wood, and chia seed
The body is medium still that still has a syrupy mouthful and salivating but has the consistency is more like a chewy coating
The acidity is still low with a little more vibrancy
The flavor of the cup is of blackberry, cherry, chicory, oak, dried blod orange, and that umami flavor
