Coffee Origin: Kenya, Kirinyaga

Coffee Species:
Arabica

Coffee Varietal:
SL-28

Coffee Elevation:
1,640 M

Coffee Farm/ Producers
Muthonjo Estate

Coffee Roasting Date, Roaster
Portola Coffee Lab - 3/2/2015

Coffee Processing:
Washed

The beans have the fragrance of cinnamon, cumin, plum, black current, cabernet grape, honey suckle, cream de mint, vanilla, faint hint of coca powder, lavender and mangosteen

The grounds have the fragrance of prune,white pepper, dried goji, pink salt, black current, coca nibs, Mexican papaya, magnolia, musk, soil, aloe, soy sauce, dried cherry and turmeric

The aroma of this coffee is of raisin, oak, magnolia, coca powder, thyme, dried goji, soil, tamarind, coconut husk, black current, lavender oil, sapodilla, and turmeric

This is a full body coffee that is dynamic in texture like a chewy coating that is also a slight velvety, well rounded through out and still is juicy at the end

This is a high acidity coffee that is bright, juicy with a deep lingering complexity through out the cup

The flavors of this coffee are of blood orange, lavender, Mexican Papaya, black current, dark chocolate, tamarind, goji, hay, watermelon, rubbed sage, plum

As it cools red grapefruit comes through along with the black current, coconut, cracked ginger

Coffee Origin: Colombia; Paycal, La Mesa

Coffee Species:
Arabica

Coffee Varietal:
Bourbon, Colombia, Castillo

Coffee Elevation:
1,650 M

Coffee Farm/ Producers
Alvaro Rodriguez with La Palma y El Tucan

Coffee Roasting Date, Roaster
Onyx Coffee Lab - 1/19/2015

Coffee Processing
Acetic Acid Processed (Washed)

The beans have the fragrance of swiss chocolate, plum, chervil, citron, iodine, rubber, molasses, burnt tomato paste, long pepper, black cardamom, earth, nougat, moss, sunflower seed

The grounds have the fragrance of tart cherry, prune, malt, pomegranate, bottle brush, magnolia, green tea, red grapefruit, bakers chocolate, papaya, tamarind, goji, and tobacco

The aroma of this coffee is of molasses, blood orange, milk chocolate, magnolia, tamarind, earth, yeast, black tea

This is a medium body acidity that is smooth with a creamy tea like consistency

This is a high acidity coffee that is sharp with a balanced complexity tapering to a muted and dirty finish

The flavors of this coffee are of asparagus, milk chocolate, tobacco, clove, long pepper, black cardamom, dry white grapefruit, squash blossom, bottle brush

As it cools Eureka lemon comes out along with prune, and star fruit

Back note of bergamot and black tea