Coffee Origin:
El Salvador, Santa Ana

Coffee Species
Arabica

Coffee Varietal
Bourbon and Typica

Coffee Elevation
1,488 M

Coffee Farm/ Producers
Ernesto Pacas Diaz

Coffee Roasting Date, Roaster
Coava - 8/17/2015

Coffee Processing
semi-washed

The beans have the fragrance of malt, toast, cashew, mission fig, oak, Worcestershire sauce, summer savory, muted orange zest, and hay

The grounds have the fragrance of caramel, toast, green pepper corn, oak, date, tobacco, malt, cashew, cream, tea tree oil, and Rainer cherry

The aroma of this cup is of date, cashew butter, malt, summer savory, hay, mission fig, oak, caramel, toffee, and toast

This is a heavy body coffee that is smooth with rich velvety texture

This is a medium high acidity with a tart forward that has a lingering sharp astringent taste

The flavors of this coffee are of Rainer cherry, salted caramel, malt, summer savory, hay, oak, mission fig, cashew butter, tobacco, squash blossom and black cardamom

As it cools blood orang, rubbed sage, caramel and cane sugar develop with a strong sour note like of mangosteen

Back note of basil and tobacco with slight note of dry black tea