Coffee Origin:
Colombia

Coffee Species
Arabica

Coffee Varietal
Colombia, Caturra

Coffee Elevation
1600m

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Abide Coffee Roasters - 5/4/17

Coffee Processing
Swiss Water

The beans have the fragrance of cocoa nibs, hickory, liquid smoke, burnt sugar, soil, clove stem, plum, oregano, cashew, barley, and olive

The grounds have the fragrance of marionberry, dried mushroom, roasted cashew, soil, grilled orange, cocoa nib, olive oil, musk, burlap, almond flour, dragons blood, and fresh hickory

CUPPING

The aroma is of raisin, bakers chocolate, plum, soil, musk, vanillin, oak, burlap, honey, dragons blood, black lemon, molasses, ashy, and puffed brown rice

This is a medium body that is smooth and creamy with a velvety back feel that is thick

This is a medium - low acidity that has a lingering tart forward tapering to a dry unbalanced muted jury note

Flavor

The flavor of this is of red wine, ashy, black tea, black lemon, vanillin, grilled navel orange, Mexican papaya, plum, bakers chocolate, soil, clove, marionberry, sage, and white cranberry.

As it cools notes of prune, and lemon oil develop and becomes more tart and finishes with a dry sour note

Coffee Origin:
Honduras, Pacavita

Coffee Species
Arabica

Coffee Varietal
Caturra, Catuai, Parainema, Lempira, IHCAFE 90

Coffee Elevation
1100 - 1850M

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Abide Coffee Roasters - 5/4/17

Coffee Processing
Wet Mill, Sundried

The beans have the fragrance of roasted cocoa nib, dark cherry, camomile, black tea, bergamot, crimson raisin, cream, dill, calamondin zest, cedar, and green papaya

The grounds have a fragrance of musk, soursop, delicate note of jasmine, Dutch process cocoa powder, celery seed, crimson raisin, dried yellow cherry, carob and oak

CUPPING

The aroma of this coffee is of liquid smoke, bittersweet cocoa, carob, raisin, jujube, tamarind, baked dark cherry, calamondin, hickory, black tea, and molasses

This is a heavy body coffee that is thick and chewy with a velvety creamy texture that is smooth

This is a medium acidity that has a lingering dry forward with an astringent crisp unbalanced complexity developing later in the cup

The flavor is of dark cheery, molasses, black cardamom, damp soil, black lemon, cranberry, bittersweet cocoa, cedar, green papaya, crimson raisin, dried goji,black grape, tomato, plum, wheat germ, and black cardamom

As it cools the coco flavor develops into a dutch process cocoa powder along with notes of yellow nectarine and grilled dried apricot finishing in a tart lemon drop taste