CUPPING

The aroma is of blue corn, strawberry, alfalfa, bakers chocolate, sandalwood, macadamia nut, dragons blood, burlap, clove, dragons blood, candied lemon peel, cane sugar, star fruit, orange blossom, chamomile, bergamot, and concord grape jelly

This is a full-body coffee that is velvety with a thick and creamy texture that lingers on the back and tapers to a delicate silky finish

This is a bright and sharp acidity that has a lemon marmalade sweetness that is clean and dense with a dry lingering finish

GINO

The aroma is of bakers chocolate, macadamia nut butter, cane sugar, star fruit, orange blossom, chamomile, and marshmallow

The body is now slick and silky with a smooth feel and tea-like

The acidity is lower but still bright and tart with a diminished forward punch of lemon or grapefruit

The flavors of this cup are of green papaya, oolong tea, dried strawberry, dragons blood, oregano, blood orange, fresh tobacco, raw almond, red table grape, burlap, cane sugar, cherry blossom, chamomile, bergamot, and magnolia

Coffee Origin : Ethiopia, Shakiso, Guji, Oromia

Coffee Species : Arabica

Coffee Varietal : Heirloom

Coffee Elevation : 1900 - 2200 masl

Coffee Farm/ Producers : Kayon Mountain Farm

Coffee Roasting Date, Roaster : Doma Coffee Roasting Co. - 12/30/2019

Coffee Processing : Unk

The beans have the fragrance of praline, strawberry, toffee, dill, navel orange zest, papaya, mulberry, allspice, hemp seed, dried starfruit, buddas hand, sumac, Hawaiian sandalwood, hops, and leather

The grounds have the fragrance of stewed tomato, sumac, goji, marshmallow, strawberry, toffee, green papaya, leather, grains of paradise, star melon, pulasan, cashew butter, and savory

CUPPING

The aroma is of malt, toffee, cane sugar, allspice, savory, sandalwood, milk chocolate, leather, papaya, mulberry, grains of paradise, lilac, goji, dried mango, and sumac

This is a medium-bodied coffee that’s juicy with a creamy note but takes time to get there. There is a thick syrupy coating on the back

This is a high acidity coffee that is tart and forward with a lingering aftertaste that’s unbalanced and juicy

The flavor is of a citron like etrog, blanched almond, grains of paradise, sumac, cream of tarter, leather, green papaya, raw cane sugar, malt, Hawaiian sandalwood, toasted hops, leather, dill, pulasan, fermented pineapple, hibiscus, banana pepper, and white beach mushroom

As it cools the acidity drops and creamy notes develop like of marshmallow, and vanillin and subtle hints of orange blossom honey

Fellow Duo

The aroma is of savory, snow pea, cream of tartar and green grape. this really cuts the aroma of the cup but also bring out more vegetal

The body is light with a tea-like consistency along with a juicy back

The acidity is about the same with a sharp tart forward that lingers

The flavors of the cup are of malt, Hawaiian sandalwood, toasted hops, leather, blanched almond, grains of paradise, green papaya, white cranberry, and finger lime

The aroma of the beans and grouds of this coffee are great but the flavors are ok but the acidity makes this cup not enjoyable in any way