Coffee Origin: Nicaragua, Dipilto

Coffee Species:
Arabica

Coffee Varietal:
Pacamara, Maragogype, Red Catuai, Yellow Catuai

Coffee Elevation:
1,500 - 1,600 M

Coffee Farm/ Producers
Luis Balladarez

Coffee Roasting Date, Roaster
OQ Coffee Co. - 1/5/2015

Coffee Processing:
Honey

The beans have the fragrance of tangerine, yucca root, flat leaf parsley, black pepper corn, peach blossom, dark chocolate, kiwi, plantain, sundried tomato, bottle brush

The grounds have the fragrance of horseradish, peanut, mint, ground beef, lemon peel, dark chocolate, bottle brush, cinnamon, plantain, and honey suckle

The aroma is of cedar, plantain, yucca flower, bittersweet chocolate, dried kiwi, longon

This is a full body coffee that has a nice complexity to it giving it a well rounded cup that has a smooth velvety coating

This is a high acidity coffee that is quick at you with a sharp and pointed tart note that is also juicy

The flavors of this coffee are of peach, plum, kiwi, pineapple juice, bakers chocolate, ricotta cheese, bottle brush, Eureka lemon, cannery mellon, longon, hops, and squash blossom

Back note of green tea

Coffee Origin: Costa Rica; Tarrazu, San Cristobal

Coffee Species:
Arabica

Coffee Varietal:
Caturra, Catuai

Coffee Elevation:
1,600 - 1,750 M

Coffee Farm/ Producers
El Higueron & La Poza

Coffee Roasting Date, Roaster
Halfwit Coffee Roasters - 1/5/2015

Coffee Processing:
Washed

The beans have the fragrance of toasted sesame seed, caraway, bergamot, yellow tea, cashew butter, yeast, cream, orange peel, turmeric, damp moss, magnolia, charcoal, and bakers cocoa

The grounds have the fragrance of bakers chocolate, citron, sulfur, black cardamom, turmeric, toasted hazelnut, mushroom, poached pear

The aroma of this coffee is of cashew butter, crimson raisin, magnolia, orange marmalade, turmeric, pear, caraway, licorice root

This is a medium body coffee that is creamy and smooth with a silky mouth fell

This is a mild acidity coffee that is bright with underlining tart notes of citron and pear

The flavor of this coffee is of cashew, swiss chocolate, yeast, cream, charcoal, poached pear, black cardamon, black current, orange marmalade, and white grape jelly

Back note of tobacco