Coffee Origin:

Costa Rica, Tarrazu

Coffee Species

Arabica

Coffee Varietal

Caturra & Catuai

Coffee Elevation

1650 M

Coffee Farm/ Producers

_________________________

Coffee Roasting Date, Roaster

Klatch Coffee - 2/9/2019

Coffee Processing

Red Honey

The beans have the fragrance of malt, cinnamon, red apple, bergamot, rose hips, sassafras root, frankincense, dried mango, lilac, black cardamom, pinion seed, and dried blackberry

The grounds have the fragrance of plum, red apple, dried mango, cedar, bakers cocoa powder, frankincense, malt, chia, soil, fresh tobacco, white cranberry, and Buddha’s hand

CUPPING

The aroma id of raspberry, black apple, dried mango, sassafras root, pinion, soil, bakers cocoa, tasted walnut, oak, malt, honey comb, bergamot, sandalwood, and plum

This is a full body coffee that is a thick with a syrupy and sticky feel but is also smooth and very creamy

This is a high acidic coffee that is citrus forward with a very juicy and tart finish

The flavors of this coffee are of tart red apple, cranberry, pomelo, honey comb, dutch process cocoa powder, sandalwood, dried mango, plum, green papaya, Buddha’s hand, roasted hops, hibiscus, with delicate note of vanillin in the back

As it cools nots of cream and freeze dried strawberries develop along with a strong tart citrus note like of pomelo

FRENCH PRESS

The aroma is of baked apple, oak, black tea, chicory, prune, orange blossom, and lilac

This is a low acidity with no real tart note nor complexity

The body is very lite with a tea like consistency and a slick and watery feel

The flavors of this coffee are of sandalwood, black cardamom, soil, black walnut, and black tea

There is no distinct flavor notes from being cupped