Coffee Origin: Guatemala

Coffee Species:
Arabica

Coffee Varietal:
Bourbon, Catuai, Caturra, Mondo Novo

Coffee Elevation:
1,500-1,700 m

Coffee Farm:
UNK

Coffee Roasting Date, Roaster
Vail Mountain Coffee & Tea Co.
5/28/2014

Coffee Processing:

Washed

The beans have the fragrance of persimmon, lemon grass, leather, soil, ash, dark chocolate, baking soda, mint, and lime peel

The grounds have the fragrance of ash, Eureka lemon peel, clove, cumin, nopales, white vinegar, brazil nut, cocoa powder, smoked paprika, and alder wood

The aroma of this coffee is of molasses, wet soil, hickory, tamarind, charred meet like beef, mushroom like of portobello, and durian

This is a low acidity coffee that is watery and slick with a weak roundness

This is a high assiduity that is dirty, lingering, dull, unbalanced, and crisp

The flavors of this coffee are of ash, smoke, hickory, tart berry like dried cranberry, smoke, burnt toast, raw nuts that are green, iodized salt, molasses