Coffee Origin: Costa Rica, Sarchi

Coffee Species:
Arabica

Coffee Varietal:
Villa Sarchi, Caturra, Catuai

Coffee Elevation:
3,280 - 4,590 Ft

Coffee Farm:
Helsar de Zarcaro

Coffee Roasting Date, Roaster
Stone Creek Coffee - 10-16-13

Coffee Processing:
Washed Process, Patio Dried

The beans have the fragrance lemon, bakers chocolate, malt, willow peach, dried apricot, orange blossom, eucalyptus, cane suger, cinnamon, chamomile, thyme and lavender.

The grounds have the fragrance of Mayer lemon, yellow nectarine, honeydew, cedar, honey suckle, bakers chocolate, butternut squash, tomato, chervil, lavender, and mint.

The aroma of hickory, molasses, tamarind, rose, toasted walnut, oregano, yeast, chilly powder, smoked paprika,

This is a full body coffee with a smooth feel.

This is a high acidity coffee with citrus fruit forward

The flavors of this coffee are of Eureka lemon, dark chocolate, cheddar cheese, yellow peach, coriander, long pepper, guava, jalipeño, rosemary, baking soda, turmeric, curry, papaya, mango, Slight hints of mint, lavender, vanilla and caramel

Back notes of cream, toast and lamb

Coffee Origin: Panama, Chiriqui Highlands

Coffee Species:
Arabica

Coffee Varietal:
Geisha

Coffee Elevation:
1,575 M

Coffee Farm:
Finca La Auroma

Coffee Roasting Date, Roaster
Starbucks -

Coffee Processing:

Washed

The beans have the fragrance of basmati rice, hickory, white grapefruit, white balsamic vinegar, coconut, mushrooms, and toasted walnuts

The grounds have the fragrance of White grapefruit, pomegranate, calimodian, egg, swiss cheese, garlic, vanilla, bakers chocolate, and baking soda

The aroma of this coffee is of mosses, tamer and, mushrooms like that of shiitake, key lime,

This is a medium body coffee with a earth tone.

This is a high acidity coffee with a sower taste

The flavors of this coffee are of bakers chocolate, red grapefruit, back current, oak, green papaya, yeast, tots, black beens, oregano, turmeric, and slight mango.

Back note of tobacco and smoke