Coffee Origin:
Ecuador, Loja

Coffee Species:
Arabica

Coffee Varietal:
Bourbon, Caturra, Typica

Coffee Elevation
2,060 m

Coffee Farm/ Producers
Cariamanga

Coffee Roasting Date, Roaster
Stumptown Coffee Roasters - 5/17/2015

Coffee Processing
Washed

The beans have the fragrance of tangerine, cane sugar, burlap, cherimoya, goji, lemon curd, camomile, nougat, pine nut, lavender, green papaya, clove, juniper berry, chervil, summer savory, white pepper, dried guava, tamarind, onyx cocoa powder, dried black current and burro banana

The grounds have the fragrance of tannin, vanillin, roasted almond, butterscotch, bakers chocolate, clove, manilla tamarind, white pepper, plantain, dragon fruit, camomile, concord grape, black salt, bay leaf, blood orange, rubbed sage, lavender, caper, grilled lemon, burlap, chervil and broccoli

The aroma is of raisin, butterscotch, almond, camomile, green papaya, green fig, tangerine, chocolate shavings, white sage, dried red apple, and clove

This is a full body coffee with a dance syrupy mouth fell that has a slight effervescent note to the sides of your mouth with a smooth creamy end like of cherimoya

This is a medium acidity coffee that has a crisp forward that is complex with delicate juicy undertones

The flavors of this coffee are of tangerine, dried black current, chocolate shavings, burro banana, almond, white guava, juniper berry, ginger ale, red apple, blood orange, lavender, Mexican papaya, dragon fruit, manilla tamarind, heart of palm, lime zest, tannin, cedar, and black tea

As it cools the butterscotch is developed more along with a orange marmalade and plum, raspberry and juniper berry

Back note of cherimoya, spearmint and a delicate hint of broccoli

Coffee Origin:
Brazil, Sul de Minas

Coffee Species:
Arabica

Coffee Varietal
Bourbon

Coffee Elevation
1,000 - 1,200 M

Coffee Farm/ Producers
Santa Mariana,
Glycia Ignez Tiburcio

Coffee Roasting Date, Roaster
La Colombe - 6/8/2015

Coffee Processing
Natural

The beans have the fragrance of tasted black walnut, freeze dried raspberry, cocoa nib, bergamot, lavender, condensed milk, hickory, jasmine, star anise, leather, burnt sugar, red grape, pear, and delicate note of tobacco

The grounds have the fragrance of coffee, sulfur, raw cashew, oak, rum, tasted cocoa nib, meat like of beef, butter, cherry leather, clay, cranberry, golden raspberry. brown sugar, thyme, dill, condensed milk, and grape seed

The aroma of this coffee is of cashew, clay, cocoa powder, yeast, green mellon, navel orange juice, burnt brown sugar, red grape, oak, and sour red berry

This is a medium body coffee that is smooth with a silky forward then slowly goes to a deep creamy back of the mouth feel

This is a medium to high acidity coffee with a delicately bright forward tapering fast to a soft dissipated mellow acidity

The flavors of this coffee are of red apple, freeze dried raspberry, red clay, cashew, orange pith, pomelo, tobacco, soil, fermented cranberry, cocoa powder, and tomatillo

As it cools notes of boiled tomato, curry, carrot, and cream develop with a subtle hint of golden raspberry and
merth

Back note of sweetened condensed milk and green tea