Coffee Origin : Ethiopia, Yirgacheffe Gedeo
Coffee Species : Arabica
Coffee Varietal : Heirloom
Coffee Elevation : 1,750 - 2,300
Coffee Farm/ Producers : Kochere mill
Coffee Roasting Date, Roaster
Red Bay Coffee - 10/19/21
Coffee Processing : Washed
The beans have the fragrance of tobacco, baker’s chocolate, malt, milk powder, white peach jam, chervil, black apricot, allspice, leather, watermelon, crimson raisin, dried mushroom, wheat germ, tomato, cranberry, magnolia, chocolate basal, and roasted Brazil nutshell.
The grounds have the fragrance of cranberry, bing cherry, clove, leather, bakers chocolate, burro banana, malt, watermelon pith, birchwood, cactus pear, bottle brush, cherub, baked raspberry, and clover
CUPPING
Aroma
The aroma is of nugget, bakers chocolate, leather, baked plum, blackberry, blue corn, white cranberry, grilled white peach, malt, chervil, black apricot, earth, black apple, bing cherry, and allspice
Body
This is a medium-bodied coffee that is thick at first and is thick and smooth but quickly disappears to a lacy finish
Acidity
This is a medium-high acidity that has a sour formwork like a fermented drink that slowly dissipates to a lingering tart citrus note and a subtle floral hint
Flavor
The flavors of the coffee are of earth, onyx chocolate, burnt brown sugar, crimson raisin, dried mushroom, wheat germ, bottle brush, cherub, dragons blood, bosc pear, watermelon rind, Queen Anne cherry, grilled Meyer lemon, stewed blackberry, magnolia, sandalwood, and sassafras root
As it cools notes of red currant, dragons blood, goji, and chicory develop with a dry finish
Espro French Press
The aroma is of yeast and black tea
The Body is a very weak with a tea-like consistency
The acidity is none existent
The flavors of the cup are of is of black tea and gray water
