Coffee Origin: El Salvador, Santa Ana
1,300 - 1,550 M
Coffee Farm/ Producers:
Emilio Lopez Diaz
Coffee Roasting Date, Roaster
Topeca Coffee Roasters - 2/2/2015
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