Coffee Origin : Ethiopia, Kochere, Yirgacheffe

Coffee Species : Arabica

Coffee Varietal :

Heirloom (7110, 711140, 7114265)

Coffee Elevation : 1,800 - 2,000 M

Coffee Farm/ Producers : Various Smallholders

Coffee Roasting Date, Roaster

Anodyne Coffee Roasting Co. - 12/13/2021

Coffee Processing : Washed

The beans have the fragrance of cocoa powder, plum, marjoram, marshmallow, lemon thyme, lilac, pear, melon, malt, baked white peach, vanillin, oak, soil, allspice, toasted almond, chicory, oro blanco grapefruit, and lemon verbena.

The grounds have the fragrance of sapote, cocoa powder, malt, melon, red clay, balsamic vinegar, fig jam, cranberry, cholla blossom, goji, tomato, kumquat, vanillin, mulberry, sandalwood, marshmallow, sassafras root, and magnolia

Cupping

Aroma

The aroma of from the break is of Crimson raisin, malt, bakers chocolate, marionberry, lilac, sandalwood, baked apricot, loquat, fresh tobacco, figgy pudding, lemon verbena, bottle brush, and pomegranate molasses

Body

This is a full-bodied coffee that is silky at first that builds to a velvety and creamy feel and finishes with a dry astringent feel

Acidity

This is a medium-high acidity that is bright with mellowed citrus and a tart forward that dissipates fast to a muted and lingering finish.

Flavor

The flavors of this coffee are of pink lemon, malt, bottle brush, bell pepper, bakers chocolate, parsley, plum, marjoram, sal de mar, clay, black apricot, nutmeg, almond flour, toasted black tea, blackberry, hemp hearts, figgy pudding, concord grape, dill. As it dissipates notes of marshmallow and vanillin are present in the back with a slight spice note that is more of a chipotle like note.

Cooled down notes of of dark berry are prominent like blackberry, and marionberry along with a a creamy note and a sweetness that is like a dark simple syrup

Aeropress w/ Able Disk

The aroma is of malt, ghram, wheat germ, vanillan, loquat, marshmallow, dried mango, tamarind agua fresca, and black tea.

The body is weaker and very dry and rough like stale black tea with dirty water

The Acidity is just as cupped and maybe somewhat higher with the tartness more extenuated

The flavors are of oro Blanco pith, oolong tea, ash, soil, fire-roasted bell pepper, masa, dutch proses cocoa powder, and toasted black walnut.

I Cant say to use this method on this coffee

CUPPING

Aroma

The aroma is of plum, baked pineapple, black apple, hay, cocoa nib, magnolia, roasted pecan, bottle brush, Turbinado, sapote, maple flakes, blue pea flower, chicory, puffed brown rice, baked berry, buddhas hand, and kiwi

Body

This is a medium-full body coffee that is smooth and creamy with a thick finish that lives a slightly rough coating

Acidity

This is a high acidity coffee that has a sharp tart note that lingers throughout with a juicy feel and a lingering dirty and dry finish

Flavor

The flavors are of date syrup, black cardamom, grilled pineapple, kumquat, soursop, toasted pecan, black apple, Turbinado, bakers cocoa, puffed brown rice, pomelo, wormwood, blackberry molasses, hay, under-ripe star fruit, magnolia, bourbon, oak, gray salt, black grape, squid ink, and black currant

As it cools notes of red grape jam, cocoa powder, yuzu, and nougat deli with a thick and heavy finish

French Press

The aroma is of lilac, tangerine, peach blossom, fresh tobacco, almond flour, and bottle brush

The body is very weak and is tea-like and lacey

The Acidity is very low with a floral-like feel

The flavors cream, malt, apricot, golden cherry, white pineapple, green grape, cherimoya, macho banana, carob, pear, lilac, sandalwood, light brown sugar, pink lemon, oriental melon, and date surup