Coffee Origin: Colombia; Alto Del Obispo, Huila

Coffee Species:
Arabica

Coffee Varietal:
100% Yellow Bourbon

Coffee Elevation
1,667 M

Coffee Farm/ Producers
El Diamante

Coffee Roasting Date, Roaster
Halfwit Coffee Roasters - 3/16/2015

Coffee Processing:
24 Hour Dry Fermentation, Followed By Four Washes

The beans have the fragrance of fennel leaf, grape leaf, nougat, toast, malt, ponzu, dried persimmon, pine, brazil nut, musk, honeysuckle, brown sugar, chicory

The grounds have the fragrance of tart green apple, cedar, sulfur, burnt caramel, red apple, cranberry, bell pepper, thyme, roasted pine nut, chicory, citron and leather

The aroma of this coffee is of honeysuckle, blanched almonds, caramel, baked green apple, bell pepper, butter, ponzu, basil, leather, yucca flower, tomato, and thyme

This is a medium body coffee that is smooth and creamy but is tea like and has a water consistency at a 3 min and 5 min brew

This is a high acidity coffee that is bright with a sharp tart note that is forward.

The flavors are of apricot, cranberry, baked green apple, butter, malt, saffron, toasted hops, cranberry, bell pepper, cashew, dill, pickle juice, fuyu persimmon, pine nut, cedar, iodine, and nougat

As it cools dry black tea and goji come out along with dark chocolate

Coffee Origin: Kenya; Thika District, Central Province

Coffee Species:
Arabica

Coffee Varietal:
SL28, SL34, K7, & Ruiru 11

Coffee Elevation
1530 m

Coffee Farm/ Producers
The Muigai family

Coffee Roasting Date, Roaster
Noble Coffee Roasting - 3/16/2015

Coffee Processing
Washed, then sundried

The beans have the fragrance of hickory, white grapefruit, red current, dill, lilac, earth, leather, oak barrels, tannin, yeast, coca powder, magnolia, squash blossom, baking soda, wheat

The grounds have the fragrance of red current, red grapefruit, molasses, clove, cinnamon, curry, nougat, baking soda, leather, oak, caper, tasted hops, dill, bing cherry, marionberry and a delicate note of bottle brush

The aroma of this coffee is of raisin, tart cherry, maple syrup, cashew, oak, dill, tamarind, coca powder, bottle brush

This is a full body coffee with a velvety coating. as it cools it become more of a smooth syrupy fell

This is a high acidity coffee that has a bright tart forward tapering to a juicy and lingering complex balance

The flavors of this coffee are of tart cherry, red grapefruit, dill, oak, tomato paste, wheat, baking soda, hop, magnolia, earth, squash blossom, muted cinnamon, black grape

As this coffee cools the red grapefruit comes through more along with bittersweet chocolate, and honeydew mellon