Coffee Origin : Ethiopia, Yirgacheffe

Coffee Species : Arabica

Coffee Varietal : Heirloom

Coffee Elevation : 2050 M

Coffee Farm/ Producers : Unk

Coffee Roasting Date, Roaster Wildgoose Coffee Roasters - 8/11/2020

Coffee Processing : Washed

The fragrance of the Beans are of blackberry jam, rhubarb, dried mango, summer savory, honeycomb, birchwood, sassafras’s root, cherimoya, orange blossom, hibiscus, finger lime, grilled peach, marshmallow fluff, cream de mint, blanched almond, blueberry juice, cane sugar, raspberry leaf, bergamot, vanillin, white cranberry, and chia

The grounds have the fragrance of white cranberry, grape leaf, cane sugar, finger lime, rhubarb, bakers chocolate, Hawaiian milo wood, sassafras’s root, cherimoya, bergamot, magnolia, tangerine, tapioca flour, honeycomb, Aleppo pepper, leather, tamarind paste, Cholla Cactus Buds, and Worcestershire sauce powder

CUPPING

The aroma is of taste almond, key lime pie, white cranberry, blueberry juice, cane sugar, raspberry leaf, merlot grape, French oak, bergamot, mandarin, tapioca, honeycomb, leather, tamarind paste, blackberry jam, rhubarb, dried mango, summer savory, honeycomb, sandalwood, sassafras’s root, and dried rainier cherry

This is a medium-bodied coffee that is smooth with a silky and tea-like finish and a sticky back note

This is a high acidity coffee that is very tart lime forward with a spice finish

The flavors of this coffee are of key lime, Aleppo Perrier, dried jalapeño, sumac, white cranberry, burnt cane sugar, raspberry leaf, merlot grape, vanillin, milo wood, bergamot, Cara cara orange, tapioca, honeycomb, fresh tobacco, leather, sassafras’s root, cherimoya, blackberry jam, rhubarb juice, dried mango, dutch proses cocoa powder, summer savory, black walnut, honeycomb, sandalwood, ponzu sauce, As it cools herbaceous notes develop like of bell pepper, broccolini, and the tobacco note and peach and more developed with a blood orange like finish

Flair Espresso

The aroma is of cotton, crowberry, tangerine, clove, dried raspberry, rose hips, villain, and chocolate ganache

The body is thick with a sticky and syrupy texture

The acidity is very mild with a delicate spice that lingers and has a very mild citrus tartness throughout

The flavors of the shot are of ponzu, fish sauce, black cardamom, honeycomb, Aleppo pepper, leather, tamarind paste, Cholla Cactus Buds rose hips, oak, tobacco, grape leaf, and sassafras’s root

CUPPING

The aroma is of, milk cocoa, hazelnut, tamarind, black cardamom, sandalwood, prune, marshmallow, cabernet grape, maple sugar, roasted carrot, blood orange, lime pith, cinnamon, burnt brown sugar, allspice, and chia

This is a bevy bodied coffee that is thick and velvety. There is a lingering heaviness in the finish

This is a quick and sharp acidity coffee that is more of a two-note flavor, as in first is bright like lemon and the second is more like black grape

The flavors of this coffee are of tart honeydew, plum, sandalwood, marshmallow, blood orange, taming paste, smoked paprika, limoncello, sumac, roasted bell pepper, dutch cocoa powder, allspice, fresh tobacco, endive, tamarind, black cardamom, black cherry, roasted carrot, lime pith, burnt brown sugar, leather, red currant, and sumac

As it cools notes of palo verde seed and yogurt deli along with the acidity bring much stronger and of lime

ESPRO - Bloom

The aroma is of hazelnut, cocoa powder, bing cherry, leather, sandalwood, prune, allspice, juniper, and magnolia

The body is medium-high with a thick syrupy note that slowly tapers to a sticky finish

The Acidity is medium-high with a malic acidity that lingers throughout and finishes with a delicate floral note

The flavors are of chocolate powder, toasted hazelnut, tamari, clove stem, alder, maple, golden raisin, violet, hickory smoked salt, poached pear, port wine, and tobacco