Onyx Coffee Lab - Naranjo “Lourdes”

Coffee Origin:
Costa Rica, Naranjo

Coffee Species:
Arabica

Coffee Varietal:
Villa Sarchi, Caturra

Coffee Elevation:
1550 M

Coffee Farm:
Naranjo “Lourdes”

Coffee Roasting Date, Roaster
Onyx Coffee Lab     11-12-13

Date Sampled:
12-1-13

Coffee Processing:
Honey

The beans have the fragrance of lime, hazelnuts, toast, milk chocolate, rosemary, bok choy, orange blossom, moss, 

The grounds have the fragrance of citrus like of lemon, smoked paprika, red sea salt, cedar, tasted, smoke, celery, caraway, cardamom

The aroma of this coffee is of walnuts, earth, mushrooms, molasses, tar, smoke, and carrot

This body is lost in the high acidity

This is a high acidity coffee thats a to over powering

The flavors of this coffee are of tart lemon or key lime, coriander, hops, yeast, tobacco, ground beef, and leather, bakers chocolate, and toasted chestnuts

Back note of vanilla but very slight, dried apricot

Crema - Honduras Ojo De Auga

Coffee Origin: 
Honduras, Lempira

Coffee Species:
Arabica

Coffee Varietal:
Caturra

Coffee Elevation:
1500 - 1784 M

Coffee Farm:
Honduras Ojo De Agua

Coffee Roasting Date, Roaster
Crema     11-12-13

Coffee Processing: Washed

The beans have the fragrance of cream, jasmine, lavender, hibiscus, walnut, toffee, thyme, oregano, 

The grounds have the fragrance of honey, lavender, jasmine, roses, sweet stone fruit like of yellow peach, slight apple notes along with

The aroma of this coffee is of Tamarind, molasses, mint, wax, leather, malt, hickory, smoke, mushroom

This is a full body with candy sweetness

This is a medium acidity coffee with sweet notes coming through

The flavors of this coffee are of cream, tobacco, rose hips, white nectarine, honey suckle, lavender, mint, candy pecans, carmel, grapes

Back note of asparagus, and hearts of palm