Coffee Origin: Sumatra, Dolok Sanggul

Coffee Species:
Arabica

Coffee Varietal:
Ateng, Djember, TimTim

Coffee Elevation:
1200 - 1800 M

Coffee Farm:
Smallholder Farmers

Coffee Roasting Date, Roaster
Coda Coffee Co. - 9/16/2014

Coffee Processing:
semi-washed, patio dried

The beans have the fragrance of pine needles, marjoram, bittersweet coca, marijuana, fig, cedar, citron, tomato paste, toast, tobacco, leather, meat like of beef drippings

The grounds have the fragrance of leather, cedar, cumin, smoked paprika, tobacco, damp moss, portobello mushroom and taro

The aroma of this coffee is of concord grape, oyster mushroom, damp wood, cedar, leather, tobacco, musk, honey, apricot, oregano and almond

This is a full body coffee that is a syrupy and velvety mouth feel much like honey and is smooth and slick

This is a medium acidity coffee that is more of a blood orange acidity that is juicy, crisp, soft with a lingering and muted back end

Flavor :

The flavors of this coffee are of leather, cedar that is smoking, concord grape, Buddha's hand, rose hips, fake maple syrup, prunes, black current, cranberry, a sharp crab apple, hazelnut, and pink salt

Back note of black tea, must, chamomile, and moss

Coffee Origin: Ethiopia, Yirgacheffe

Coffee Species:
Arabica

Coffee Varietal:
Heirloom

Coffee Elevation:
2000 M

Coffee Farm:
_________________________

Coffee Roasting Date, Roaster
Coda Coffee Co. - 9/19/2014

Coffee Processing:
Washed

The beans have the fragrance of black current, tamarind, bakers chocolate, blood orange, cherry blossom, faint hint of mint, cracked ginger, lemon grass, saffron, barley, bergamot, magnolia, dried coconut, kiwi, and curry

The grounds have the fragrance of corn beef, Eureka lemon, carrot, hops, coriander, cashew, basil flower, saffron, lime peel, white wine vinegar, pomegranate molasses, hay, and wheat

The aroma of this coffees is of molasses, oak, green tomato, bergamot, turmeric, carmel, rose hips, prickly pear, Kaffir lime, noni, and radish

This is a medium body coffee that is dry, lingering, pointed, more tea like then coffee

This is a high acidity coffee that is bright and tart forward with a lingering astringent juicy complexity

The flavors of this coffee are of Meyer lemon, molasses, brown sugar, pickled beet, green olive, cumin, wasabi, bell pepper, oolong tea, green apple like of greening, year, bakers chocolate, and loquat