Coffee Origin: Bolivia, Caranavi

Coffee Species:
Arabica

Coffee Varietal:
Catuai, Caturra, Typica

Coffee Elevation:
1,500 M

Coffee Farm:
Bolivia Cadena & Melgar

Coffee Roasting Date, Roaster
Portola Coffee Lab - 3/31/14

Coffee Processing:
Washed

The beans have the fragrance of what,kaffir lime, demerara sugar, granny smith apple, honey suckle, magnolia, snow pea, white pepper, thyme, endive or fennel

The grounds have the fragrance of white grapefruit, bakers chocolate, carbon, tobacco, cucumber, sundried tomato, cedar, coriander, and mango

The aroma of this coffee is of green apple, Carmel, dill, tobacco, soil, bakers chocolate, prune, bottle brush, and yuca flower

This is a full body coffee that is well rounded, creamy and has a slight coating

It is a medium acidity coffee with a crisp quick and soft complexity.

The flavors of this coffee are of golden apple, green grape, tamarind, papaya, leek, malt, carbon, meat like of smoked buffalo, apricot, peach, lemon grass, and subtle hint of jasmine

Back notes are of green tea and pineapple.