Coffee Origin:
Colombia, Cudinamarca

Coffee Species:
Arabica

Coffee Varietal:
Colombia, Caturra, Castillo

Coffee Elevation:
1,695 M

Coffee Farm/ Producers
Margarita Ramirez's farm

Coffee Roasting Date, Roaster
OQ Coffee Co. - 4/13/2015

Coffee Processing:
Washed

The beans have a fragrance of nougat, butter, honey suckle, prune, rhubarb jam, strawberry, saffron, bottle brush, leather, long pepper, malt, cream, red grape, soil, bergamot and rose hips

The grounds have the fragrance of strawberry rhubarb jam, tobacco, pink lemon, maple syrup, suffer, cinnamon, smoked paprika, burnt sugar, coriander, lemongrass, allspice, and bay leaf

The aroma of turmeric, nougat, allspice, molasses, leather, soil, black tea, summer savory, strawberry, red apple, sage, and Meyer lemon or kumquat

This is a medium to light body coffee that is smooth and juicy but has a tea-like consistency tapering to a watery like cup

This is a high acidity coffee that is unbalanced, tart with a dense, lingering and dirty cup

The flavors of this coffee are of Eureka lemon, kumquat, cranberry, tart cherry, tomato paste, saffron, white pepper, caramel, clay, feta cheese, iodine.

Overall the cup is sour and has a taste of white vinegar.

Coffee Origin:
Sulawesi , Tana Toraja

Coffee Species:
Arabica

Coffee Varietal:
Typica

Coffee Elevation:
1,400 - 1,600 m

Coffee Farm/ Producers
Pedamaran

Coffee Roasting Date, Roaster
Elemental Coffee - 4/13/2015

Coffee Processing
fully washed

The beans have a fragrance of squash blossom. raisin, damp wood, bakers chocolate, chervil, blanched almond, cinnamon, jasmine rice, cork, oak, porcini mushroom, blue corn, dried black current

The grounds have the fragrance of amaretto, oak, green tea, bitter sweet chocolate, yeast, damp wood, goose berry, blood orange, raspberry, roasted almond, bell pepper, and hollandaise sauce

The aroma of this coffee is of raisin, coca nibs, maple, squash blossom, magnolia, apricot, chervil, tamarind, and walnut

This is a full body coffee that is smooth with a well rounded velvety mouthfeel lingering to a silky coating

This is a high acidity coffee that is bright with a sharp forward tapering to dry and soft balance

The flavors of this coffee are of blood orange, peach blossom, squash blossom, raw chocolate, vanillin, oak, tamarind, crimson raisin, red grapefruit zest, red current, tobacco, and damp soil

As it cools red berry come through like of strawberry and raspberry along with yeast, and bakers chocolate