Coffee Origin:
Costa Rica

Coffee Species
Arabica

Coffee Varietal:
_________________________

Coffee Elevation
_________________________

Coffee Farm/ Producers
Café Puro Montaña

Coffee Roasting Date, Roaster
_________________________

Coffee Processing
Washed

The beans have the fragrance of damp soil, dark chocolate, chicory, red lentil, roasted walnut shell, cedar, molasses, gape leaf, toasted all spice, liquid smoke, cigarette tobacco and carbon

The grounds have the fragrance of tasted chocolate nibs, grilled Eureka lemon, red apple skin, cedar, whipped egg whites, pomelo, raw almond, magnolia, and cranberry cocktail

CUPPING

Aroma

The aroma of the coffee is of tasted chocolate nibs, cedar, pomelo, toasted almond, damp soil, dill, lilac, saddlewood, and light brown sugar

This is a medium body coffee that is dough with a muted and water consistency with a muddy mouth feel

This is a medium acidity coffee that is dry, unbalanced, lingering, dry and dull

The flavors of this coffee are of damp soil, chicory, tobacco, burnt coconut husk, burnt sun dried tomato, gray clay, chalk, pomelo pith, carbon, ash, iodine, leather, and nori

As it cools notes of condensed milk, bakers chocolate, and a slight hint of caramel develop but the aroma of the cup is over powering of poop

THIS IS BY FAR ONE OF THE WORST COFFEES I HAVE EVER HAD AND THE WORST COSTA RICA I HAVE EVER HAD