Coffee Origin:
Rwanda, Rutsiro

Coffee Species:
Arabica

Coffee Varietal:
Bourbon

Coffee Elevation:
1800 - 2000 M

Coffee Farm/ Producers:
Many small producers - Kigeyo Washing Station

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

Coffee Processing:
Kenya Style Double Fermentation

The beans have a fragrance of bergamot, soil, tomato leaf, bottle brush, yucca root, black tea, toast, caper, almond butter, nougat, musk, cinnamon, saffron

The grounds have the fragrance of bakers chocolate, grilled lemon, lemon cucumber, soil, burnt sugar, dried black current, roasted almond, bosk pear, thyme, magnolia and white tea

The aroma of this coffee is of molasses, grass, burnt sugar, almond flour, bergamot, oolong tea powder, soil, raisin

This is a full body coffee that is smooth with a well rounded juicy fell

This is a bright and sweet acidity that is forward giving you a lingering juicy feel tapering to a dry back note

The flavors of this coffee are of grilled lemon, almond, tahini, thyme, green pear, soil, marionberry, bergamot, bottle brush, goji, coriander, cremini mushroom, and black tea

As the coffee cools the lemon is prominent with magnolia and damp wood coming through

Coffee Origin: Costa Rica, Cedral

Coffee Species:
Arabica

Coffee Varietal:
Caturra , Catuai

Coffee Elevation:
1,500 - 1,600 M

Coffee Farm/ Producers
El Joaquin
William Hidalgo Vindas

Coffee Roasting Date, Roaster
1000 Faces - 3/16/2015

Coffee Processing
Fully Washed

The beans have a fragrance of nougat, walnut, lemon zest, tobacco, bakers chocolate, damp wood, black cardamom, cantaloupe, hay, green papaya, roasted wheat, cream of tarter, and brown sugar

The grounds have the fragrance of tart cherry, star fruit, cream of tarter, dark chocolate, tobacco, butterscotch, germ grape, roasted hops, blanched almond, celery seed, chia, butter, citrus pulp, toasted sourdough bread

The aroma of this coffee is of chicory, molasses, burnt sugar, tamarind, date, goji, black cardamom, blanched almond, caramel, onyx coca powder, blood orange, black tea and chia

This is a medium body coffee that is smooth and slick but has a strong tea like consistency

This is a medium acidity coffee that is slightly tart with sweet notes like of burnt sugar and orange juice together, It tapers to a dry astringent and lingering unbalanced finish

The flavors of this coffee are of butterscotch, blood orange, black cardamom, purple carrot, tobacco, baking soda, bakers chocolate, tamarind, celery, rubbed sage, and blanched almond

Back note of black tea

As this coffee cools cream and tomato come through along with cantaloupe, delicate notes of marshmallow and lemon zest