Coffee Origin: El Salvador,

Coffee Species:
Arabica

Coffee Varietal:
Yellow Bourbon

Coffee Elevation:
1,500 - 1,600 m

Coffee Farm/ Producers: Malacara B
Roberto Dumont

Coffee Roasting Date, Roaster
Barefoot Coffee Roasters - 5/11/2015

Coffee Processing
Washed

The beans have the fragrance of green papaya, loquat, summer savory, Meyer lemon, lilac, Demerara sugar, macadamia nut, dried white pineapple, longon, orange jelly, oregano, and delicate notes of milk chocolate

The grounds have the fragrance of yellow pineapple juice, Worcestershire sauce, longon, kumquat, pink guava, cinnamon, summer savory, bakers chocolate, clove, eucalyptus bark, orange marmalade, Demerara sugar, cashew, butter and star fruit

The aroma of this coffee is of roasted cashew, yeast, dried pineapple, pink guava, Demerara sugar, star fruit, summer savory, kumquat, longon, bakers chocolate, and yucca blossom

This is a full body coffee that has velvety coating at first but develops to a rough syrupy texture that is delicate

This is a high acidity coffee with a tart forward that is lingering through out leaving a clean structure

The flavors of this coffee are of bakers chocolate, dried pineapple, pickled ginger, hops, kumquat, roasted cashew, Demerara sugar, Worcestershire sauce, star fruit, thyme, yucca root, cranberry, pink guava, orange blossom, and toasted pine nut.

As it cools the pineapple is prominent with a dry tart note like of fresh cranberry along with a note of green pear

Back note of toast, and malt

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