Coffee Origin : Ethiopia, Uraga Woreda, Guji

Coffee Species : Arabica

Coffee Varietal : Wolisho

Coffee Elevation : 7,050 - 7,700

Coffee Farm/ Producers : Bisrat Melaku

Coffee Roasting Date, Roaster

Equator Coffees - 3/9/2022

Coffee Processing : Washed

The beans have the fragrance of cocoa nib, sandalwood, sassafras's root, blackberry, yuzu, lilac, powdered sugar, lemongrass, wheat germ, Valencia orange, Thai basil, rose hips, marjoram, dried cantaloupe, mango, cola, peach flower, marshmallow, and dried apricot.

The grounds have the fragrance of peach flower, marshmallow, plumeria, red leaf lettuce, milk powder, rose hips, freeze-dried raspberry, dried mango, sour orange, pomelo, fresh tobacco, red clay, lime jelly bean, Sea foam, toasted hazelnut, yuzu, and dried sour plum, and nettle

CUPPING

Aroma

The aroma is of bakers chocolate, damp soil, blackberry, spolte, sandalwood, cola, pomelo, black tea, rose hips, apricot, yellow gummy candy, white rice, poached pear, and fermented yellow peach.

Body

This is a full-bodied coffee that is syrup with a chewy feel at first but will become more smooth and silky as you continue

Acidity

This is a high acidity coffee that has a sharp sour forward punch that does not dissipate but becomes a little mellow in the back and drys out.

Flavor

The flavor is of sour orange, yellow cherry, oolong tea, yuzu, green cactus pear, cola, Valencia orange, Thai basil, rose hips, dried sour plum, cranberry, red clay, hibiscus, dutch process cocoa powder, Sulphur Shelf Mushroom, pomelo, sal de mer, Yerba mate, mango, peach flower, and yeast, There is artichoke, in the back that is very strong,

As it cools notes of dulce de leche, and vanillin, with an astringent taste of black apple

Fellow Stag XL

The aroma is of marshmallow, pear, winter savory, cedar, black tea, pink lemon

The body is weak with a tea-like consistency

The acidity is very low with a very subtle hint of tart note like an apple

The flavors of the cup are green apple, oolong tea, Asian pear, Eurika lemon pith, cranberry juice, red grapefruit, and yerba mate

CUPPING

Aroma

The aroma is of cocoa powder, cantaloupe, honeycomb, sandalwood, brown rice, tamarind, baked plantain, Demetra sugar, elderflower, rye flour, green papaya, black sesame oil, dried serrano pepper, and damp soil

Body

This is a medium-light body that is creamy and velvety and satiny in mouthfeel

Acidity

This has a muted and quick brightness to it that is lingering and dry with a green apple-like acidity

Flavor

The flavor of this coffee is of bottle brush, green apple, bakers cocoa, lantana berry, cherimoya, baked plantain, soy, Demetra sugar, Cara Cara orange, sandalwood, dried tangerine, lime leaf, goji, nectarine, elderflower, red currant, almond butter, grape leaf, roasted bell pepper, hibiscus aqua Fresca, and hints of sugarcane in the finish

As it cools notes of burnt sugar and orange liquor develop along with a smoky note

Cafe de Tiamo Poor Over

The aroma is of cocoa, cane, honeycomb, dried apricot, parsley, green apple, cashew flour, grape leaf,

and lotus seed.

The acidity in bright with a mellow grape sweetness throughout

The body is much like cupped in feel but finishes with a tea-like consistency

The flavors of the cup are of navel orange, Panela, Birchwood, lilac, chamomile, cocoa powder, sun-dried tomato, roasted bell pepper, and red clay