Coffee Origin:
Ethiopia, Sidamo
Coffee Species:
Arabica
Coffee Varietal:
Various
Coffee Elevation:
1487-1762 M
Coffee Farm/ Producers
_________________________
Coffee Roasting Date, Roaster
Kawha Cafe (Bordeaux, France) - 5/10/2015
Coffee Processing
Washed
The beans have the fragrance of chicory, kumquat, leather, pumpkin seed, white pepper, molasses, hickory, honey suckle, olive oil, coriander, nougat, coca powder, damp wood
The grounds have the fragrance of cranberry, leather, all spice, red apple, toffee, soy sauce, green olive, orange zest, damp soil, marionberry, frankincense, and charcoal
The aroma of this coffee is of damp wood, molasses, roasted pumpkin seed, coca powder, honey suckle, grilled mushroom, orange blossom, and red apple
The coffee has a weak body that os more like a cup of dirty ware with a slight juicy and sooth back
This is an unbalanced and dull acidity coffee with a very slight crisp and juicy note but tapers off fast to dry and dirty
The flavors of this coffee are of molasses, chicory, hickory, soil, grilled mushroom, orange blossom honey, cranberry and black salt
As it cools berry notes come through of marionberry and a condensed milk note also along tobacco
Back note of ash
