Coffee Origin
Ethiopia, Oromia

Coffee Species
Arabica

Coffee Varietal
Heirloom

Coffee Elevation
2,200 M

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Augie's Coffee Roasters - 2/24/2016

Coffee Processing
Washed

The fragrance of the beans are of chervil, bakers chocolate, blue corn, blood orange, lilac, tomato paste, piquan pepper, cream, lavender, vanillin, oak, blackberry, apricot jam, leather, pomelo, and mission fig

The grounds have the fragrance of plum sauce, endive, cara cara orange, vanillin, toasted lavender, thyme, cream, apple wood, lilac, white balsamic vinegar, yucca flower, goji, leather, white grape, and malt

CUPPING

The aroma of the coffee is of blood orange, date, chervil, blackberry, pomelo, roasted hop, toasted lavender, malt, cane sugar, Siling labuyo, muted cinnamon, and mirth

This is a full body coffee that is smooth with a sweet creamy texture through out the cup

This is a high acidity coffee that is bright and tart with a lingering sour back

Flavor

The flavors of this coffee are of blood orange, Meyer lemon, thyme, oak, vanillin, dried yellow corn, green grape, brown sugar, stewed tomato, brown rice, cocoa powder, malt, black apple, chervil, lilac, sumac, and yellow cherry

As it cools its like drinking a lemon drop cant and vanilla ice-cream with notes of raspberry, goji, marionberry, and magnolia

FRENCH PRESS

The aroma of the cup is of melon pith, malt, mirth, cara cara orange, cocoa butter, sumac, apple wood, ponzu, and crimson raisin

The acidity is medium and has mellowed out to not be tart but still does have a bright forward

The body is still smooth and creamy but more now of a spiced whipped cream

The flavors of the cup are muted but sweet like of Turkish delight, lavender cream, blood orange marmalade, asparagus, swiss chocolate, yellow peach, and white cranberry

Coffee Origin:
East Timor, Estado Village

Coffee Species
Arabica

Coffee Varietal
Timor and Bourbon

Coffee Elevation
1, 200 m

Coffee Farm/ Producers
Cooperativa Café Timor's smallholder farmers

Coffee Roasting Date, Roaster
Wild Goose Coffee Roasters - 2/10/2016

Coffee Processing
Washed

The beans have the fragrance of tobacco, dark chocolate, maple wood, crimson grape, yucca flower, baked bing cherry, iodine, marionberry, mirth, red clay, muted mint leaf, magnolia pollen, purple bell pepper, and saffron, and dried turmeric

The grounds have the fragrance of 70% cocoa powder, nettle, marionberry, licorice root, saffron, light brown sugar, cola, baked black cherry, oak, gram cracker, granola, honeycomb, and chicory

CUPPING

The aroma of this coffee chicory, dark chocolate, black cherry, saffron, dried turmeric, granola, oak, molasses, marionberry, licorice root, dried apricot, and goji

This is medium body coffee with a thick and sticky syrupy feel that is of grains at the back

This is medium acidity that is tart in the middle and lingers to the finish with a quick delicate start that is floral

Flavor

The flavors of this coffee are earthy with notes of soil, red clay, dutch process cocoa powder, licorice root, muted turmeric, and sweet formal notes of blood orange, black cherry, yucca flower, toasted malt, slightly burnt hops,

As it cools sweet notes of whipped cream, cranberry, vanillin, milk chocolate all develop and rounds this coffee out very well with a smooth and delicate texture

FRENCH PRESS

The aroma of the cup is of soil, bakers chocolate, tamarind, black cherry, black tea, chicory, oak, black walnut, licorice root, and malt

The body is fuller than being cupped but is silky and dirty with a slight tea like consistency

The acidity is higher with a dirty sharp not forward that lingers

The flavors of the cup are of tamarind, toasted black walnut, black tea, chicory, oak, toasted malt, black tea powder, tobacco, wheat, black apple, and baked black cherry