Coffee Origin: Colombia; Paycal, La Mesa

Coffee Species:
Arabica

Coffee Varietal:
Bourbon, Colombia, Castillo

Coffee Elevation:
1,650 M

Coffee Farm/ Producers
Alvaro Rodriguez with La Palma y El Tucan

Coffee Roasting Date, Roaster
Onyx Coffee Lab - 1/19/2015

Coffee Processing
Acetic Acid Processed (Washed)

The beans have the fragrance of swiss chocolate, plum, chervil, citron, iodine, rubber, molasses, burnt tomato paste, long pepper, black cardamom, earth, nougat, moss, sunflower seed

The grounds have the fragrance of tart cherry, prune, malt, pomegranate, bottle brush, magnolia, green tea, red grapefruit, bakers chocolate, papaya, tamarind, goji, and tobacco

The aroma of this coffee is of molasses, blood orange, milk chocolate, magnolia, tamarind, earth, yeast, black tea

This is a medium body acidity that is smooth with a creamy tea like consistency

This is a high acidity coffee that is sharp with a balanced complexity tapering to a muted and dirty finish

The flavors of this coffee are of asparagus, milk chocolate, tobacco, clove, long pepper, black cardamom, dry white grapefruit, squash blossom, bottle brush

As it cools Eureka lemon comes out along with prune, and star fruit

Back note of bergamot and black tea