Coffee Origin:
Guatemala, Antigua

Coffee Species
Arabica

Coffee Varietal
Bourbon & Caturra

Coffee Elevation
1500 - 1800 M

Coffee Farm/ Producers
Santa Clara & Anexos

Coffee Roasting Date, Roaster
Abide Coffee Roasters - 5/3/17

Coffee Processing:
Washed

The beans have a fragrance of black cardamom, bakers chocolate, rye, toasted hazelnut, sun dried tomato, fermented pomelo peel, hemp seed, basmati rice, myth, and sandalwood

The grounds have the fragrance of Eureka lemon, baking soda, raw hemp seed, black cardamom, dried yellow cherry, milk powder, posted oolong tea, bergamot seem and toasted hazelnut

CUPPING

The aroma is of toasted hazelnut, black cardamom, broccoli seed, orange blossom, tamarind, chili flakes, brown rice, posted almond flour.

This is a medium body coffee that is smooth with a creamy mouthfeel that tapers off to a slick tea-like feel

This is a medium acidity that is tart and crisp tapering to a lingering dry muted finish

Flavor

The flavors of this coffee are of Eureka lemon, baking soda, black cardamom, damp soil, baked basil, spiced cocoa nib, Oro Blanco grapefruit pith, dried again pear, sage, and yucca

As it cools notes of yogurt develop along with grapefruit juice and baking soda