Coffee Origin:
Kenya, Makwa

Coffee Species:
Arabica

Coffee Varietal:
SL28. Ruiru 11

Coffee Elevation:
1590M

Coffee Farm:
Makwa Estate

Coffee Roasting Date, Roaster
Klatch - 4/11/14

Coffee Processing:
_________________________

The beans have the fragrance of lemon, cilantro, black current, rose hips, hops, marionberry, coconut husk, Ranbitan, chocolate powder, thyme, clove, milo wood, sundried tomato, nougat, and Tamarind

The grounds have the fragrance of bell pepper, white nectarine, hint of vanilla, dark chocolate, kale, chayote, noni, tangerine, bottle brush, and yuca flower,

The aroma of this coffee is of parsley, white pepper, strawberry, wheat, noni, orange like, chard, chanterelle mushroom, pine nut, pecan, and yeast

This is a full body coffee that is well rounded and has a velvety, syrupy coating.

This is a high acidity coffee that has a sharp forward note at first. It is tart, juicy and deep.

The flavors of this coffee are of blood orange, long pepper, tart cherry, black currant, celery leaf, artichoke heart, malt, dark chocolate, cedar, sage like of white, saffron, and almond.

Back notes are of red tea and hops.

Coffee Origin: Bolivia, Caranavi

Coffee Species:
Arabica

Coffee Varietal:
Catuai, Caturra, Typica

Coffee Elevation:
1,500 M

Coffee Farm:
Bolivia Cadena & Melgar

Coffee Roasting Date, Roaster
Portola Coffee Lab - 3/31/14

Coffee Processing:
Washed

The beans have the fragrance of what,kaffir lime, demerara sugar, granny smith apple, honey suckle, magnolia, snow pea, white pepper, thyme, endive or fennel

The grounds have the fragrance of white grapefruit, bakers chocolate, carbon, tobacco, cucumber, sundried tomato, cedar, coriander, and mango

The aroma of this coffee is of green apple, Carmel, dill, tobacco, soil, bakers chocolate, prune, bottle brush, and yuca flower

This is a full body coffee that is well rounded, creamy and has a slight coating

It is a medium acidity coffee with a crisp quick and soft complexity.

The flavors of this coffee are of golden apple, green grape, tamarind, papaya, leek, malt, carbon, meat like of smoked buffalo, apricot, peach, lemon grass, and subtle hint of jasmine

Back notes are of green tea and pineapple.