Coffee Origin: Mexico, Chiapas

Coffee Species:
Arabica

Coffee Varietal:
Bourbon, Mundo Novo, Typica

Coffee Elevation:
4,000 - 5,900 Ft

Coffee Farm:
Sierra Azul

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

Coffee Processing:
Washed

The beans have the fragrance of cinnamon, clove, pop corn, honey suckle, pineapple, clementine, malt, papaya, magnolia, prickly pear, Meyer lemon, star fruit, coca powder, banana

The grounds have the fragrance of Meyer lemon, snow pea, black current, bakers chocolate, cedar, rye, cashew, salted butter

The aroma of this coffee is of molasses, mushroom like of wood ear, yeast, chamomile, black current, clove, curry, damp wood and bell pepper

This is a medium body coffee that is syrupy and slick, It has a slight tea like consistency

This is a high acidity coffee that is dense, sharp, bright and has a lingering juicy fell

The flavors of this coffee are of ash, damp wood, leather, asparagus, green tea, tobacco, chamomile, paper, and burnt meat

Coffee Origin : Burundi, Kirimiro

Coffee Species:
Arabica

Coffee Varietal:
Bourbon

Coffee Elevation:
5,200 - 5,575 Ft.

Coffee Farm:
Kirimiro

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

Coffee Processing:
Washed

The beans have the fragrance of asparagus, parsnip, carrot, broccolini, wheat grass, olive, yellow strightneck, kale, and chicory

The grounds have the fragrance of pomelo, grassy, peas, squash blossom, meat like of turkey, soy sauce, tamarind, granola, fennel, dill, basil, kale, sulfur, tomato, and leek

The aroma of this coffee is of molasses, asparagus, cauliflower, mushroom like of dried shiitake, fennel, allspice, cumin, iodized salt, carbon, mesquite, and soil

This is a weak body coffee that is watery and very tea-like

This is a medium acidity coffee that has a lingering dry dirty complexity.

The flavors of this coffee are roasted summer vegetables like of asparagus, parsnip, carrot, broccolini, zucchini, green olive, bell pepper, stewed tomatoes, tart lemon, oolong tea, bay leaf, pistachio and hickory.