Coffee Origin: Papua New Guinea, Wahgi Valley

Coffee Species:
Arabica

Coffee Varietal:
Arusha, Blue Mountain, San Ramon

Coffee Elevation:
1,400 – 1,800 M

Coffee Farm/ Producers
Kunjin

Coffee Roasting Date, Roaster
Parisi Artisan Coffee - 5/26/2015

Coffee Processing
Washed, Sun dried

The beans have the fragrance of oregano, avocado, mint, tobacco, bakers chocolate, leather, summer savory, baked cashew, saffron, honeydew, malt, nugget, and mace

The grounds have the fragrance of dark chocolate, nougat, chamomile, cinnamon, leather, tart cherry, cashew, malt, lime zest, and yellow mellon

The aroma of this coffee is of dark chocolate, blanched cashew, nougat, leather, oregano, malt, saffron, tamarind paste, loquat, mace and watermelon pith

This is a medium body with a creamy coating that is thick through out like a molasses with a juicy sticky felling

This is a bright forward acidity with a lingering juicy sharp and dense acidity

the flavors of this coffee is of yellow mellon, loquat, dark chocolate, malt, summer savory, cinnamon, blanched cashew, baked bing cherry, dill, avocado oil, key lime, pomelo pith, sun dried tomato and sumac

As it cools a sweet tartness comes around thats dry and lingering like is of fuyu persimmon with a oolong tea finish

Coffee Origin:
India; Karnataka, Western Ghats

Coffee Species:
Arabica

Coffee Varietal:
Kents, S.795, Catimor, Selection 9

Coffee Elevation:
1,100 - 1,200 m

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
ijoe a go go - 6/10/2015

Coffee Processing
Monsooned

The beans have the fragrance of all spice, hickory, dried banana, molasses, chipotle, tobacco, ash, tar, slight citrus like of lemon leaf, damp wood, tomato soup, dill, lantana, popcorn, and tomatillo

The grounds have the fragrance of long pepper, bay leaf, blueberry, caviar, dark chocolate, honey, celery, kaffir lime leaf, all spice, turmeric, and wheat

The aroma of this coffee is of molasses, bakers chocolate, all spice, long pepper, tobacco, ash, raisin, tannin, damp wood, cracked ginger

This is a medium body coffee that is syrupy at first but quickly goes to a slick creamy coating

This has a low acidity with a dry juicy forward note slowly leveling out to a sour cream like acidity

The flavors of this coffee are of cracked ginger, lantana, popcorn, molasses, bakers chocolate, white pepper, leather, damp wood, turmeric powder

As it cools ash and charcoal is prevalent along with dutch process coca powder and chipotle

Back note of bell pepper and bay leaf