Coffee Origin: El Salvador , Apaneca - Llamatepec

Coffee Species:
Arabica

Coffee Varietal:
Bourbon

Coffee Elevation:
1400 M

Coffee Farm:
Finca Santa Barbara

Coffee Roasting Date, Roaster
Brown ; 11-25-13

Coffee Processing:
washed

The beans have the fragrance of sweet orange, malt, lavender, coca nibs, malt, yeast, cucumber, fig, butter, pepper, clove, leather and sage or oregano

The grounds have fragrance of musk, cream, mint, lemon peal, calimodian, mushroom, damp earth, coriander, tomato, eucalyptus, ash and curry

The aroma of this coffee is of cinnamon, cabbage, malt, leather, coca butter, corn, tobacco, toasted walnut, bell pepper, chamomile, and hickory or mesquite

This is a full body with underling flavors

This is a high acidity coffee with the acidity bing forward

The flavors of this coffee are tart lemon, dark chocolate, turmeric, pecan, cheery, oak, malt, beef, carmel, cane sugar, and cedar

Back note of artichoke, bell pepper, and tobacco