Coffee Origin: Nicaragua, Dipilto

Coffee Species:
Arabica

Coffee Varietal:
Maragogype

Coffee Elevation:
1250-1350 M

Coffee Farm/ Producers:
_________________________

Coffee Roasting Date, Roaster
Torrefaction ( La Rochelle, France) - 5/13/2015

Coffee Processing
Washed

The beans have the fragrance of burnt sugar, hazelnut, all spice, cinnamon, honey comb, rose hips, black current, aged oak, iodine, and prickly pear

The grounds have the fragrance of raspberry, rose hips, coca nibs, toasted almond, chicory, kumquat, black current, dried red apple, oak, honey suckle, maple syrupy, and cinnamon

The aroma of this coffee is of rum, raisin, oak, damp soil, black current, goji, cedar, molasses, cashew, toasted almond, and rose hips

This is a medium body coffee that is round and big with a slick black tea constancy.

This is a medium acidity coffee that is dry with a lingering and unbalanced structure. It lacks any juicy and delicate brightness

The flavors of this coffee are of ash, damp soil, black current, toasted almond, tomato paste, black current, tobacco, cocoa powder, prickly pear, black tea, hazelnut, and chicory

As it cools notes of the kumquat come through along with ash, damp soil and pickled cauliflower