Coffee Origin:
Colombia, Huila

Coffee Species:
Arabica

Coffee Varietal:
Caturra, Colombia

Coffee Elevation:
1,635 - 1,750 M

Coffee Farm/ Producers
Robinson Figueroa

Coffee Roasting Date, Roaster
Coava - 5/11/2015

Coffee Processing:
Washed

The beans have the fragrance of walnut, soil, eggplant, muenster cheese, green melon, coca nib, raspberry, molasses, blackberry, long pepper, jasmine, oak, green pear, and turmeric

The grounds have the fragrance of mint oil, molasses, lime juice, cane sugar, suffer, bittersweet chocolate, dried goji, oak, delicate note of kiwi, raspberry, nougat, turmeric and bell pepper

The aroma of this coffee is of walnut, oak, turmeric, dried goji, green pear, jasmine, bell pepper, rose water, coca nibs, molasses, soil, and dried mint

This is a full body coffee that is round with a syrupy coating tapering to a slick velvety mouthfeel

This is high acidity coffee that is vibrant with a dry juicy structure tapering to a lingering and delicate white wine fell

The favors of this coffee are of goji, yellow kiwi, green tea, raspberry, dehydrated blackberry, oak, again pear, jasmine, dark chocolate, molasses, lime, and leather

As it cools long pepper, pink lemon and soil comes through along with damp wood and brown sugar

Back notes of bell pepper and turmeric