Coffee Origin: Nicaragua, Jinotega

Coffee Species:
Arabica

Coffee Varietal:
Catuai

Coffee Elevation:
1,200 M

Coffee Farm/ Producers:
Finca La Escondida

Coffee Roasting Date, Roaster
Ladro Coffee Roasting - 1/19/2015

Coffee Processing:
black honey processed

The beans have the fragrance of tahinni, quince, honeydew, raw cane, turmeric, soil, tobacco, peach blossom, bbq sauce, saffron, coriander, oregano, apricot, very faint note of berry

The grounds have the fragrance of asparagus, sour lemon, dark chocolate, rye, dill, soil, tobacco, dried cherry, prickly pear, pulasan, and honeydew

The aroma of this coffee is of caramel, bakes chocolate, clove, cumin, coriander, lilac, cheddar cheese, dried date, black current

This is a full body coffee that is chewy with a creamy mouth feel tapering to a smooth slick body

This is a high acidity coffee that has a sharp tart forward note that is overpowering. Continuing it becomes a dry juicy complex acidity that is like a star fruit

The flavors of this coffee are of pulasan, fermented cantaloupe, cheddar cheese, dried date, black current, soil, fig, prickly pear, white grapefruit

As it cools flavors of dried tart cherry and blood orange develop along with coriander, demerara sugar, yeast, and cork

Coffee Origin: Nicaragua; Dipilto, Nueva Segovia

Coffee Species:
Arabica

Coffee Varietal
Caturra

Coffee Elevation:
1350 M

Coffee Farm/ Producers:
Joaquin Augusto Lovo Lopez

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

Coffee Processing
Washed

The beans have the fragrance of coca powder, tobacco, clove, orange blossom, cream, sweet potato, hops, brass, corn meal, thyme, all spice, papaya, bergamot

The grounds have the fragrance of honey suckle, grilled beef, burnt sugar, soil, charcoal, prickly pear, sour cream, pasta water, kumquat, red apple, dark chocolate, malt, and dry black tea

The aroma of this coffee is of molasses, soil, blood orange, concord grape, loquat, raisin, bakers chocolate, carrot, oak, and white sage

This is a medium body coffee that is smooth with a rich creamy fell that is slick but is watery and light at a 3 min brew and slight at a 4 min brew

This is a medium low acidity coffee that is tart with a delicate juicy structure that tapers to a lingering astringent structure

The flavors of this coffee are of raspberry, mint, navel orange, sage, coca powder, oak, tobacco, snow pea, star fruit, yeast, slight hint of passion fruit, cream, magnolia, boiled almond, malt, and dry black tea

As it cools a song note of tart citrus comes through like of while grapefruit