Coffee Origin: El Salvador, Santa Ana

Coffee Species:
Arabica

Coffee Varietal:
Bourbon, Pacamara

Coffee Elevation:
1,300 - 1,550 M

Coffee Farm/ Producers:
El Manzano
Emilio Lopez Diaz

Coffee Roasting Date, Roaster
Topeca Coffee Roasters - 2/2/2015

Coffee Processing:
Washed

The beans have the fragrance of peanut, nougat, white vinegar, iodized salt, damp wood, bosc pear, dried Anaheim pepper, smoked paprika, carbon, onyx coca powder

The beans have the fragrance of vanilla extract, tasted black walnut, burnt sugar, chamomile, sunflower, cooked egg white, thyme, cumin, yucca root, dried habanero pepper, and chicory

The aroma is of caramel, bakers chocolate, celery, yucca flower, golden raisin, bosc pear, and a hint of molasses

This is a weak body coffee that is more to the state of weak tea or dirty water lacking any depth or character.

This is a medium acidity coffee that is lingering with a dirty, pointed and dry taste the covers your palate.

The flavors of this coffee are of patched bosc pear, camomile, white grapefruit peel, tobacco, peanut, kumquat, bakers chocolate, caramel, dried goji, dehydrated strawberry, carbon, white vinegar and iodine