Coffee Origin: Latin America and Indonesian

Coffee Species:
Arabica

Coffee Varietal:
Catuai, Typica, Bourbon

Coffee Elevation:
1,100 - 1, 900m

Coffee Farm:
Various

Coffee Roasting Date, Roaster
Stone Creek Coffee - 10/16/13

Coffee Processing:

Washed, Wet Hull, Pulp Natural

The beans have the fragrance of coriander, molasses, cocoa nibs, bergamot, mushroom, beef, charcoal, soil, english peas, tobacco, and magnolia

The grounds have the fragrance of blood orange, red apple, cocoa nibs, toasted walnuts, pecans, wheat, cardamom, and tart cherry

The aroma of this coffee is of molasses, toast, cream, papaya, hickory, broccoli, and long pepper

This is a full body coffee with a big chewy coating and is deep, and lingering

This is a medium - high juicy complex and vibrant, sharp and tart acidity you would expect in a good espresso

The flavors of this coffee are of red apples, bing cherry, raisin, dark chocolate like a 75% +, watermelon, tomato, noni, lychee, meat like of lamb and carbon.