Coffee Origin: Nicaragua, Jinotega

Coffee Species:
Arabica

Coffee Varietal:
Catuai

Coffee Elevation:
1,200 M

Coffee Farm/ Producers
La Escondida

Coffee Roasting Date, Roaster
Ladro Coffee Roasting - 11/09/2014

Coffee Processing:
Pulped Natural

The beans have the fragrance of hazelnut, bergamot, cinnamon, blood orange, pine, coca powder, toast, yeast, white pepper, moss, chamomile

The grounds have the fragrance of lemon peel, black current, toasted pine nut, squash, soil, cedar, coriander, leather, yeast, turmeric

The aroma of this coffee is of walnut, toast, dried current, cocoa powder, muted apple, fig, metallic, loquat, and butter

This is a medium light body coffee that is smooth and silky but has a water consistency

This is a mild acidity coffee that is pointed with a dirty juicy structure

The flavors of this coffee are of red apple, pork, hazelnut, black cardamon, red current, cedar, king mushroom, squash blossom, Melon like of honeydew

Back note of dried fig and black tea powder

Coffee Origin: Hawai’i, Kona

Coffee Species:
Arabica

Coffee Varietal:
Heirloom Red Bourbon

Coffee Elevation:
2,500 Ft

Coffee Farm/ Producers:
Hula Daddy

Coffee Roasting Date, Roaster
Laura Ross - 11/11/2014

Coffee Processing:
_________________________

The beans have the fragrance of bakers chocolate, blackberry, bees wax, kumquat, green papaya, goats milk cheese, hickory, asian pear, sun dried tomato, juniper berries, lemon grass, muted vanilla, long pepper, dried habanero

The grounds have the fragrance of maple syrup, golden raisin, papaya, bakers chocolate, thyme, orange peel, macadamia nut, goji, pink salt, muted vanilla, noni, tamarind, summer savory, dried mango, dried kiwi

The aroma of this coffee is of raisin, prune, blackberry, green papaya, honey suckle, lilac, plumeria, bakers chocolate, oak, kumquat, bacon fat

This is a full body coffee that is deep, complex with a chewy coating dissolving to a syrupy mouth fell

This is a high acidity coffee that is structured with a dense citrus vibrancy

The flavors of this coffee are of red current, tart black cherry, long pepper, prune, buddha's hand, green papaya, plumeria, bakers chocolate, oak, noni, macadamia nut, concord grape, goji, muted vanilla,

back nots of tobacco, and dried habanero