Coffee Origin : Ethiopia, Guji

Coffee Species : Arabica

Coffee Varietal : Heirloom

Coffee Elevation : 1,800 - 2,000

Coffee Farm/ Producers

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Coffee Roasting Date, Roaster

Steady State - May /11/ 2022

Coffee Processing : Natural/Dry Processed

The beans have the fragrance of burlap, blueberry, marionberry, cream, blood orange, lilac, toffee, chervil, allspice, hazelnut, dragons blood, chia, tamarind, white cranberry, brown rice, stewed tomato, and Acacia

The grounds have the fragrance of pink lemon, orchid, blueberry, raspberry, white chocolate, burlap, hazelnut, chicory, toffee, dill, tamarind syrup, frankincense, dragons blood, white cranberry, bakers chocolate, red clay, black cardamom, and red currant

CUPPING

Aroma

The aroma has notes of hazelnut, tobacco, allspice, bakers chocolate, marionberry, dragons blood, burlap, sandalwood, Piloncillo, blood orange, orchid, black cardamom, and chervil

Body

This is a medium-bodied coffee that has a velvety mouthfeel that loves you with lacking in the back

Acidity

This is a medium acidity that’s Sweet with tart berry undertones. A low citrus acidity structure throughout.

Flavor

The flavors of this coffee are of grilled yellow peach, toffee, celery seed, dragons blood, cranberry, pomegranate molasses, fresh tobacco, blood orange, Piloncillo, toasted hazelnut, Egyptian hibiscus, lemon grass paste, Cascara, Asian pear, and winter savory.

As it cools notes of wine grapes develop along with subtle hints of oak and chocolate ganache

Espro - Bloom

The aroma is of milk chocolate, cascara, dill, red clay, almond, and metallic

The body is much fuller with a depth and creamy texture that was not in cupping along with a sticky mouthfeel.

The acidity is higher with it being more of the malic acidity side and no citrus acidity

The flavors of the cup are metallic, allspice, dried bell pepper, black cardamom, red currant, sassafrass root, black apple, and yogurt

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