Coffee Origin:
Colombia, Huila

Coffee Species:
Arabica

Coffee Varietal:
Caturra, Colombia

Coffee Elevation:
1,635 - 1,750 M

Coffee Farm/ Producers
Robinson Figueroa

Coffee Roasting Date, Roaster
Coava - 5/11/2015

Coffee Processing:
Washed

The beans have the fragrance of walnut, soil, eggplant, muenster cheese, green melon, coca nib, raspberry, molasses, blackberry, long pepper, jasmine, oak, green pear, and turmeric

The grounds have the fragrance of mint oil, molasses, lime juice, cane sugar, suffer, bittersweet chocolate, dried goji, oak, delicate note of kiwi, raspberry, nougat, turmeric and bell pepper

The aroma of this coffee is of walnut, oak, turmeric, dried goji, green pear, jasmine, bell pepper, rose water, coca nibs, molasses, soil, and dried mint

This is a full body coffee that is round with a syrupy coating tapering to a slick velvety mouthfeel

This is high acidity coffee that is vibrant with a dry juicy structure tapering to a lingering and delicate white wine fell

The favors of this coffee are of goji, yellow kiwi, green tea, raspberry, dehydrated blackberry, oak, again pear, jasmine, dark chocolate, molasses, lime, and leather

As it cools long pepper, pink lemon and soil comes through along with damp wood and brown sugar

Back notes of bell pepper and turmeric

Coffee Origin: Tanzania; Mbozi, Mbeya

Coffee Species:
Arabica

Coffee Varietal:
Bourbon, Kent, N39

Coffee Elevation
1500 m

Coffee Farm/ Producers
Shiwanda Estate

Coffee Roasting Date, Roaster
Kaldi's Coffee Roasters Co. - 5/11/2015

Coffee Processing:
Washed, Sun Dried

The beans have the fragrance of prune, broccoli rabe, caramel, yellow nectarine, pluot, balsamic vinegar, green olive, apricot, manilla mango, bitter sweet chocolate, crimson raisin, walnut

The grounds have the fragrance of chili mango, yellow nectarine, loquat, burnt brown sugar, dill, sour cream, sesame seed, coriander, lilac, and yucca root

The aroma of this coffee is of caramel, Rainier cherry, lilac, crimson raisin, walnut, bittersweet chocolate, dried mango, orange blossom, and muted coriander

This is a medium body coffee that is smooth with a creamy forward and a silky mouthfeel at the end

This is a medium acidity coffee that has a delicate brightness, a juicy structure and a deep sweetness

The flavors of this coffee are of caramel, walnut, dried mango, yellow nectarine, black tea, chestnut, bakers chocolate, plum, sandalwood, yucca root, blood orange, hibiscus, coriander and morel mushroom

As it cools flavors of plum and green olive come through as do the Rainier cherry and crimson raisin with a strong black tea note and finish in the cup