Coffee Origin:
Honduras; Marcala, La Paz

Coffee Species
Arabica

Coffee Varietal
Bourbon, Caturra, Typica, Catuai

Coffee Elevation
1,200 - 1,800 M

Coffee Farm/ Producers
RAOS Cooperative

Coffee Roasting Date, Roaster
Anodyne Coffee Roasting CO. - 8/31/2015

Coffee Processing
fully washed

The beans have the fragrance of carrot, latex, celery, maple nut, birch, spearmint, jasmine, Spanish moss, Manilla tamarind, cantaloupe, and soil

The grounds have the fragrance of granola, palm kernel oil, pine nut, sandalwood, tomato juice, soil, honey, gram cracker, white cranberry, tomatillo, iodized salt, and latex

The aroma of this coffee is of blood orange, toasted pine nut, vanillin, celery, persimmon, Crenshaw mellon, brown rice, smoked paprika, and honey comb

This is a medium body coffee with a slick forward and a syrupy back mouth fell

This is a high acidity with a dry tart note that is over powering. It does taper off leaving a very dry and lingering unbalance

The flavors of this coffee are of tart orange, bottle brush, Crenshaw mellon, coca powder, Manilla tamarind, tomatillo, coriander, heart of palm, oak, vanillin, and white cranberry

As it cools notes of cranberry cocktail and carrot come through along with a note of soil, sun dried tomato and basmati rice.

Back note of green tea