Coffee Origin:
Guatemala, Huehuetenango

Coffee Species
Arabica

Coffee Varietal
Bourbon and Caturra

Coffee Elevation
1,750 - 1,800 M

Coffee Farm/ Producers
various small holder producers

Coffee Roasting Date, Roaster
Case Coffee Roasters - 8/17/2015

Coffee Processing
fully washed

The beans have the fragrance of cocoa nib, walnut, bergamot, rubbed sage, toffee, oak, green grape, ginger ale, cream, marjoram, and smoke

The grounds have the fragrance of cream, cranberry, butter, chervil, bergamot, magnolia, praline, brown sugar, ginger ale, cashew, and cocoa powder

The aroma of this coffee is of cashew, praline, rum, oak, bergamot, green grape, cracked ginger, maple, smoke, brown sugar

This is a medium light bodied coffee that is slick with a slight syrupy mouth feel but finishes with a tea like consistency

This is a medium acidity coffee with a slightly tart start that tapers to a crisp sweet acidity

The flavor of this coffee is of white cranberry, sage, praline, ginger ale, oak, pine nut, tobacco, coca powder, brown sugar, bottle brush, and mulling spice

As it cools the chocolate is more of a roasted cocoa nib, whipped cream, and red current

Back note of green tea powder, bell pepper and english pea