Coffee Origin: Congo, Kivu

Coffee Species:
Arabica

Coffee Varietal:
Bourbon

Coffee Elevation:
1,460 - 2,000M

Coffee Farm:
Congo Sopacdi

Coffee Roasting Date, Roaster
Demitasse - 5/26/2014

Coffee Processing:

Washed

The beans have the fragrance of toast, coco nibs, dill, carrot, saffron, goji berry, leather, oak, almond, dries apricot, yeast, chamomile, smoked black tea, and earth

The grounds have the fragrance of soy sauce, prune, leather, baking powder, black cardamom, thyme, magnolia, bakers chocolate, fig, lemon peel, cracked ginger and molasses

The aroma is of basmati rice, hickory, died date, lemon grass, pomelo, bakers chocolate, leather, tomato, and red salt

This is a full body coffee that is balanced, juicy, round, a smooth velvety coating and deep

This is a bright high acidity coffee that is juicy, balanced, clean, and complex

The flavors of this coffee are of plum, mission fig, golden raisin, Sequoia Cherry, blood orange, honeydew, milk chocolate, green papaya, burro banana, tomato, hibiscus, pistachio, Fiji apple, and green grape

Back notes of tobacco, black tea, and walnut