Coffee Origin: Colombia; Pedregal, Inza

Coffee Species:
Arabica

Coffee Varietal:
bourbon, Caturra, Typica

Coffee Elevation:
1,700 - 2,000 M

Coffee Farm/ Producers
_________________________

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

Coffee Processing:
Washed

The beans have the fragrance of green apple, yeast, magnolia, thyme, coca powder, dried ancho, star fruit, black cardamom, cinnamon, charcoal, clover, oak, pin nut, mushroom, damp soil, tobacco

The grounds have the fragrance of prune, grenadine, bakers chocolate, baking soda, calimodian, butter, hard boiled egg, black tea, black pepper, black cardamom, yucca root, aloe, hickory, dried apple

The aroma is of raisin, molasses, hickory, honey suckle, dried apple, brazil nut, charcoal, tomato paste, caraway seed, and yeast

This is a medium body coffee that is smooth and creamy but is more silky and a juicy tea like consistency

This is a medium acidity coffee that is bright with a quick juicy forward tapering to a lingering dry back

The flavors are of swill chocolate, read apple, black cardamom, pine nut, chanterelle mushroom, butter, prune, Meyer lemon peel, bergamot, burnt sugar, arugula, grape leaf, and tobacco