Coffee Origin:
Ethiopia; Chalalaktu, Borena Zone

Coffee Species:
Arabica

Coffee Varietal:
Heirloom

Coffee Elevation
1,850 - 2,000 M

Coffee Farm/ Producers
Kochere Cooperative

Coffee Roasting Date, Roaster
Coava Coffee Roasters - 3/18/2015

Coffee Processing
Washed

The aroma of the beans are of milk chocolate, blackberry, curry powder, bergamot, olive oil, licorice root, honey comb, barley, caramel, dried raspberry, yellow yea, dill, vanillin, saffron, yucca root, and oak

The grounds have the fragrance of bittersweet chocolate, fermented lychee, licorice root, vanillin, white cranberry, marjoram, bergamot, marshmallow, yucca flower, damp soil, and blackberry

CUPPING

The aroma of this coffee is of tobacco, dark chocolate, blackberry, bergamot, vanillin, licorice root, honey comb, oat, yucca root, and roasted marshmallow

This is medium body coffee that is smooth and has a thick syrupy texture. It is slight lightly sticky with a creamy undertone

This is a medium acidity coffee that is deep with bergamot and a crisp bite at the end but is very mellow through much of the coffee

The flavors of this coffee are of bergamot, black tea, dark chocolate like 75% or more, licorice root, lemon juice, vanillin, blackberry, damp soil, tobacco, molasses, saffron, and tart cherry

As it cools bakers chocolate, licorice rook are very pronounced along with a rich creamy note line of half and half. The berry note and bergamot are not there anymore

ICED CHEMEX

The aroma of the cup is of bakers chocolate, licorice root, roasted pinion, chicory, oak, marionberry, coconut husk, yucca root, tobacco, and loquat

The flavors are of tobacco, Bosc pear, cranberry, juniper berry, cedar, lavender, tobacco, damp soil, navel orange, and rose hips

The body is smooth with a juicy and silky texture

The acidity is bright with a complex juicy structure that is dry at the end

I do recommend this iced if you are looking for a great cup of iced coffee

FRENCH PRESS

The aroma of the cup is of bergamot, saffron, licorice root, black tea, vanillin, white cranberry, oak, and cracked wheat

The flavors of the cup are of blackberry, bergamot, yucca root, damp soil, bakers chocolate, vanillin, orange peel, canned mushroom water, saffron, white cranberry, and tamarind

This is mellow acidity with a bright and crisp forward like of lemon

This a a weak body that is tea like with not structure or complexity

I do not recommend making this coffee on the French Press do to it does not bring and depth or complexity to this coffee

Coffee Origin:
Ethiopia, Yirgacheffe

Coffee Species
Arabica

Coffee Varietal
Heirloom

Coffee Elevation
2000 M

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Augie’s Coffee Roasters - 1/4/2016

Coffee Processing
Washed

The beans have the fragrance of white cranberry, toast, apricot, yellow nectarine, summer savory, soil, marionberry, red grapefruit, leather, lemon grass, fresh horseradish, milk powder, raw almond, vanillin, cantaloupe, and orange blossom

The grounds have the fragrance of cooked corned beef, blackberry, white cranberry, red grapefruit, yellow nectarine, cumin, magnolia, vanillin, wet oak, persimmon, egg white, dried cherry, milk powder, and Worcestershire Sauce

Cupping

The aroma of this coffee is of raisin, apricot, marionberry, roasted cocoa nib, yellow nectarine, magnolia, orange blossom, vanillin, milk powder, wet oak, and white cranberry

This is a full body coffee that has a thick and chewy coating that sticks to your mouth and is dry

This is a high acidity coffee that has a bright and tart forward punch that is juicy and delicate at the end with a soft structure

Flavor

The flavors are of blood orange, yellow nectarine, saffron, caramel, white cranberry, vanillin, blanched almond, dill, soil, magnolia, apricot, red grapefruit, marionberry, caramel, tamarind, smoked paprika, toasted pine nut, chia and cedar

As it cools notes of cream, orange and muted cinnamon develop alone with an earthy tone of saffron, and a spice note in the back of thai chili

French Press

The aroma of the cup is of white nectarine, tobacco, soil, blackberry, lemon grass, thyme, and white cranberry

The flavors of the cup are of white grape, white cranberry, lemon peel, blackberry, caramel, vanillin, lavender oil, dill, and chicory

The body of the cup is weak and has a tea like consistency and is very silky and juicy

The acidity is very low with a delicate juiciness, there is no tartness but is mellow and is lingering with a quick finish

I do not recommend this coffee on the french press