Coffee Origin: Rwanda, Rushashi

Coffee Species:
Arabica

Coffee Varietal: Bourbon

Coffee Elevation:
5,200 - 7,000 Feet

Coffee Farm:
Musasa

Coffee Roasting Date, Roaster
Press Coffee - 10/17/13

Coffee Processing:
Sun Dried

The beans have the fragrance of blackberry, jasmine, oak, chamomile, cocoa powder, tangerine, goose berry, coffee blossom, pomegranate, brown sugar, and long pepper

The grounds have the fragrance of okra, bay leaf, honey comb, wasabi, red grapefruit, green papaya, chapote, rubbed white sage, basil flower

The aroma of this coffee is of hickory, mushroom, lard, wheat, toast, toasted almonds, brown rice, hard boiled egg, and soil

This is a full body coffee with a smooth, complex, and syrupy fell

This is a subtle high acidity( this is high but it is not forward and develops in your mouth)

The flavors of this coffee are of dark berries like of black or marrion, lavender, dark chocolate, nutmeg, walnut, saffron, dill, bing cheery, cantaloupe, meat like of buffalo, oregano, oolong tea

The back note is of Cherimoya , mushroom like of portabella and vanilla,

Coffee Origin: Guatemala, Antigua

Coffee Species:
Arabica

Coffee Varietal:
Bourbon, Caturra

Coffee Elevation:
1,550 - 1,580 M

Coffee Farm:
Finca El Montañez

Coffee Roasting Date, Roaster
Case Coffee Roasters - 12/30/13

Coffee Processing:
Washed

The beans have the fragrance of blood orange, basmati rice, beef, turmeric, sage, lavender, red sea salt, clove, cinnamon,

The grounds have the fragrance of lime, pineapple, clove, bay leaf,bell pepper, cedar, magnolia, cane sugar

The aroma of this coffee is of molasses, cocoa powder, fig, hickory, smokey,black pepper, and mushroom

This is a full body coffee with a smooth velvety feel and complex notes

This is a medium to high acidity coffee with a well balanced texture and complex notes

The flavors of this coffee are of blood orange, lavender, red current, cane sugar, vanilla, papaya, star fruit, cocoa nibs, cola, oak, yeast, saffron, pine nuts, a sleigh metallic note like of copper

Back notes of caramel, and sore cheese like of bree