Coffee Origin: El Salvador, Santa Ana

Coffee Species:
Arabica

Coffee Varietal:
Bourbon

Coffee Elevation:
1,350 M

Coffee Farm:
El Salvador Finca El Rosario

Coffee Roasting Date, Roaster
Brown – 6/30/2014

Coffee Processing:
Washed

The beans have the fragrance of milk chocolate, fig, cream, orange blossom, cinnamon, carmel, soy sauce, long pepper, carbon, granola, and burlap

The grounds have the fragrance of sour cream, cocoa powder, yeast, cucumber, oaring peel, curry, and almond

The aroma of this coffee is of coca nibs, walnut, green olive, sour, vinegar and baking soda

This is a medium body coffee that is creamy, silky, and has a slick watery consistency

This is a medium acidity coffee that is dirty, dry, lingering, unbalanced, sharp, and dull

The flavors of this coffee are of carbon, burnt sugar, navel orange, bakers chocolate, smoke, molasses, yucca root, dried mushroom, black tea, ashy, mold, and sour

Coffee Origin: Colombia, Huila

Coffee Species:
Arabica

Coffee Varietal:
Caturra, Colombia

Coffee Elevation:
1,340 - 1,545 M

Coffee Farm:
Colombia Santiago Joven

Coffee Roasting Date, Roaster
Spyhouse — 6/30/2014

Coffee Processing:
Washed

The beans have the fragrance of apricot, dried bell pepper, butter, tangerine, lemon grass, toast, pine, soil, oolong tea, cocoa powder, tomato paste, molasses, burnt sugar, cashew, and thyme

The grounds have the fragrance of magnolia, blood orange, cream, yellow peach, cheese like of cheddar, oak, papaya, thyme, and tomato juice

The aroma of this coffee is of walnut, dill, dried apricot, cocoa nibs, wheat, chamomile, slight hint of rose, and bottle brush

This is a full body coffee that is well rounded and has a smooth juicy fell along with a delicate coating

This is a high acidity coffee that is crisp, clean, sharp, and juicy

The flavors of this coffee are of yellow peach, Eureka lemon, cocoa nibs, toasted walnut, blood orange, apricot, hibiscus, sage, coriander, hops, damp wood, soil, and mushroom like of shiitake

Back note of concord grape