Coffee Origin:
Brazil, Sul de Minas

Coffee Species:
Arabica

Coffee Varietal
Bourbon

Coffee Elevation
1,000 - 1,200 M

Coffee Farm/ Producers
Santa Mariana,
Glycia Ignez Tiburcio

Coffee Roasting Date, Roaster
La Colombe - 6/8/2015

Coffee Processing
Natural

The beans have the fragrance of tasted black walnut, freeze dried raspberry, cocoa nib, bergamot, lavender, condensed milk, hickory, jasmine, star anise, leather, burnt sugar, red grape, pear, and delicate note of tobacco

The grounds have the fragrance of coffee, sulfur, raw cashew, oak, rum, tasted cocoa nib, meat like of beef, butter, cherry leather, clay, cranberry, golden raspberry. brown sugar, thyme, dill, condensed milk, and grape seed

The aroma of this coffee is of cashew, clay, cocoa powder, yeast, green mellon, navel orange juice, burnt brown sugar, red grape, oak, and sour red berry

This is a medium body coffee that is smooth with a silky forward then slowly goes to a deep creamy back of the mouth feel

This is a medium to high acidity coffee with a delicately bright forward tapering fast to a soft dissipated mellow acidity

The flavors of this coffee are of red apple, freeze dried raspberry, red clay, cashew, orange pith, pomelo, tobacco, soil, fermented cranberry, cocoa powder, and tomatillo

As it cools notes of boiled tomato, curry, carrot, and cream develop with a subtle hint of golden raspberry and
merth

Back note of sweetened condensed milk and green tea