Coffee Origin: Honduras, Santa Barbara

Coffee Species:
Arabica

Coffee Varietal:
Catimor, Pacas

Coffee Elevation:
1,575 - 1,650 M

Coffee Farm:
Honduras Benjamin Miranda

Coffee Roasting Date, Roaster
Coava - 2/24/14

Coffee Processing:
Semi- Washed

The beans have the fragrance of ginger, back current, sundried tomato, wheat, yeast, blackberry, milk chocolate, dill, walnut, sweet pea, and magnolia

The grounds have the fragrances of Eureka lemon, toasted hazelnut, paprika, lavender, lemongrass, saffron, and hops

The aroma is of strawberry, cream, parsley, cumin, bell pepper, cane sugar, coriander, jasmine

This is a Full body coffee with a round, and juicy fell

This is a high sharp dry and quick acidity coffee that is overpowering at first

The flavors of this coffee are of red grapefruit, Kaffir Lime, prune, celery, taro, cocoa nibs, candied kumquat, duck, orange blossom, Tangerine, cane sugar, lavender, bottle brush

Back notes of black tea and banana