Coffee Origin: Sulawesi; Pango Pango-Perindingan, Tana Toraja

Coffee Species:
Arabica

Coffee Varietal:
S795 Typica

Coffee Elevation:
1400-1600 M

Coffee Farm/ Producers
Various

Coffee Roasting Date, Roaster
Populace Coffee - 3/2/2015

Coffee Processing:
Fully Washed and Dried at Central Dry Mil

The beans have a fragrance of green apple, caramel, loquat, jasmine, coconut husk, bakers chocolate, malt, pink lemon, green tea, dried apricot, cedar, hazelnut, biscotti, and dill

The grounds have the fragrance of tart green apple, iodine, nougat, tomato sauce, key lime, balers chocolate, mission fig, yucca flower, sage, slight hint of berry like of raspberry or strawberry

The aroma of this coffee is of fig, raisins, coca nibs, dill, cashew, dried green apple, burnt sugar, tamarind, and molasses.

This is a full body coffee that is creamy with a smooth mouthfeel tapering to a juicy and chewy coating

This is a high acidity coffee that is juicy through out with a sharp forward that is quick going to a dry complexity that is dull and lingering

The flavors of this coffee are of caramel, candied pecan, dark chocolate, freeze dried raspberry, cream, cherry, dill, red pear, red grapefruit zest, plum, soil, red apple, chervil, dried coconut, coriander and baking soda

Back notes of macadamia and want hints of yellow tea

Coffee Origin: Zambia, Munali Hills

Coffee Species:
Arabica

Coffee Varietal:
SL-28 , F6 Catimor

Coffee Elevation:
1,100 m

Coffee Farm/ Producers
Mubuyu Estate
Willem and Jesper Lublinkhof

Coffee Roasting Date, Roaster
La Colombe - 3/2/2015

Coffee Processing:
Washed

The beans have the fragrance of lemon grass, crimson raisin, hay, camomile, oregano, molasses, black grape, vanillin, tar, long pepper, sassafras, clove, clay, curry, citron, faint hint of chipotle

The grounds have the fragrance of black tea, citron, sulfur, carbon, bakers chocolate, saffron, turmeric, basmati rice, squash blossom, steel, carrot, black salt, chia and wasabi

The aroma of this coffee is of molasses, raisin, coca nibs, damp wood, soil, black tea, lemon grass, chili adobo, thyme, blood orange, yeast

This is a medium body coffee that is rounded and smooth but has a tea like and slick fell

This is a mild acidity coffee that has a tart start that quickly tapers to a dry and dense muted acidity

The flavors of this coffee are of black tea, clay, carbon, oak, black cardamom, shitaki mushroom, bakers chocolate, clay, acorn squash, chia, spicy cinnamon, earth, white grapefruit, apricot, Bree cheese, hazelnut, leather, and tobacco