Portola Coffee lab - Ethiopia Kochere

Coffee Origin: Ethiopia, Kochere Woreda, Yirgacheffe

Coffee Species:
Arabica

Coffee Varietal:
Heirloom

Coffee Elevation:
1800 - 2000 M

Coffee Farm/ Producers
Tekelu Demble

Coffee Roasting Date, Roaster
Portola Coffee lab - 11/24/2014

Coffee Processing:
Washed

The beans have the fragrance of peach blossom, peanut, peach, date, dill, blueberry, strawberry, tamarind, ground clove, honey suckle, coca powder, black tea

The grounds have the fragrance of ground beef, white grapefruit, honey, white peach, dill, black cardamom, cinnamon, cedar

The aroma of this coffee is of hickory, black cardamom, tangerine, dill, black tea, yeast, raspberry, coca powder, peach blossom 

This is a full body coffee the a smooth mouth feel but is tea like depth

This is a mild acidity coffee with a sweet stone fruit sweetness and character

The flavors of this coffee are of peach, cashew, blood orange, gooseberry, chamomile, pecan, vanilla sugar, black grape, and date

Back note of oolong tea and oak

Spyhouse Coffee Roasting Co. - Honduras Otilio Leiva

Coffee Origin: Honduras, Santa Barbara

Coffee Species:
Arabica

Coffee Varietal:
Pacas

Coffee Elevation:
1,550 - 1,575 M

Coffee Farm/ Producers:
Otilio Leiva

Coffee Roasting Date, Roaster
Spyhouse Coffee Roasting Co. - 11/09/2014

Coffee Processing:
Washed

The beans have the fragrance of tangerine peel, Dijon pear, nougat, dried apricot, wheat, spinach, chicory, malt

The grounds have the fragrance of praline, pecan, leather, molasses, burnt tomato paste, lemon curd 

The aroma of this coffee is of lemon curd, paprika, praline, dried apple, pine nut, molasses

This is a weak body coffee that is slick and watery lacking any depth or character

This is a mild to high acidity coffee that is dry, juicy but has a quick sharpness at first

The flavors of this coffee are of over ripe apricot, baked pear, dill, oak, dried cranberry, yeast, flower, baking powder, almond, oolong tea, sugar and pine nut