Coffee Origin:
Colombia, Nariño

Coffee Species:
Arabica

Coffee Varietal:
Caturra

Coffee Elevation
1,800 - 2,250 M

Coffee Farm/ Producers
various small holder producers

Coffee Roasting Date, Roaster
Augie's Coffee Roasters - 7/20/2015

Coffee Processing
honey processed

The fragrance of the beans are of goji, white corn, dried blackberry, flour, cocoa powder, Kaffir Lime, roasted peanut husk, bergamot, summer savory, hibiscus, rose hips, brown sugar, cinnamon, damp soil, oregano, honeydew, and pomegranate molasses

There grounds have the fragrance of dark chocolate, cream, caramel, rose hips, cinnamon, dried goji, dried cranberry, dried tangerine, longon, kola nut, long paper, dried yellow pineapple, white corn, oak, Manila tamarind, and risotto

The aroma of this coffee is of cocoa powder, maple, caramel, raisin, Manila tamarind, cola, roes hips, thyme, oregano, bergamot, licorice root, cinnamon, and smoked peanut

This is a full body coffee that has a velvety coating and a creamy mouth feel with a smooth sticky finish

This is a high acidity coffee with a pointed tart forward that quickly dissipates to a lingering balanced complexity

The flavors of this coffee are of caramel, bergamot, white grapefruit zest, longon, bittersweet cocoa, rose hips, fresh Egyptian hibiscus, kola nut, white cranberry, almond milk, licorice root, dried blackberry, roasted peanut, noni, and, black truffle

As it cools the cream and caramel are more developed along with more bergamot, Egyptian hibiscus, and a vegetal note like of snow pea or green pepper