Coffee Origin: Sumatra, Mt. Sibayak

Coffee Species:
Arabica

Coffee Varietal:
Ateng, Bergendal, Djember, Typica

Coffee Elevation:
4.600 - 4,900 Ft

Coffee Farm:
Mt. Sibayak

Coffee Roasting Date, Roaster
RöstHaus - 5/1/14

Coffee Processing:
Gilling Basah

The fragrance of the beans are of mint, tangerine, leather, carbon, coriander, malt, tomato, meat like, burnt toast

The grounds have the fragrance of lemon, cumin, yeast, mint, melon like of cantaloupe, cucumber, taro, and MSG

The aroma is of toast, hay, yeast, malt, saffron, bakers chocolate, chamomile, mint, and star fruit.

This is a medium body coffee with a silky and watery consistency.

This is a medium-Low acidity that is muted, and tapers off fast. It is dry, and has a lingering dirty consistency to it.

The flavors of this coffee are of carbon, ash, soil, tobacco, mushroom like of portobello, blanched almond, potato, and is very sour.

Coffee Origin: Colombia, Papua New Guinea and East Africa,

Coffee Species:
Arabica

Coffee Varietal
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Coffee Elevation:
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Coffee Farm:
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Coffee Roasting Date, Roaster
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Coffee Processing
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The beans have the fragrance of bell pepper, cumin, paprika, tomato, fennel, red current, magnolia, oak, and yeast

The grounds have the fragrance of lemon grass, citron, dill, saffron, toasted almond, thyme, basil flower, long pepper, rainier cherry, coriander, cucumber, bell pepper, and yogurt

The aroma of this coffee is of dill, green apple, bell pepper, pink lemon, bell pepper, pistachio, rye, slight hint of ginger

This is a full body coffee with a smooth round coating.

This is a high acidity coffee with a sharp tartness that is juicy and clean

The flavors of this coffee are of Eureka lemon, red current, leek, tamarind, cranberry, coca powder, and hops

Back note of oolong tea and artichoke