Cupping Profile
Notes
Dark Chocolate | Hazelnut | Honey
Aroma
Cherry | Clove
Body
Full | Oily
Acidity
5.4

Blend Origin
This is a carefully selected blend to be perfect for a French Press or Pour Over method. Two thirds are Ethiopian that has a thick honey hazelnut sweetness, and the remaining o third are made up by a rich chocolaty Brazilian bean.
Brazil Origin
Region | Campos Altos
Altitude | 1200
Cultivar | Modern Hybrid of Catuai & Yellow Bourbon
Process | Natural Dried, Patio Sundried
Grade | Estate
Ethiopian Origin
Region | Southern Guji, Yebi Haro Wato
Altitude | 2100
Cultivar | Heirloom
Process | Wet Washed, Sun Dried on Raised Bed
Grade | Grade 1
