Coffee Origin:
Costa Rica; Dota, San Jose

Coffee Species:
Arabica

Coffee Varietal:
Caturra, Catuai

Coffee Elevation:
1,550 - 1,950 M

Coffee Farm/ Producers
Coopedota (cooperative), Cafecultores de Dota

Coffee Roasting Date, Roaster
Klatch Coffee - 6/24/2015

Coffee Processing
Sun Dried

The beans have the fragrance of clove, green papaya, malt, yeast, light brown sugar, lilac, cocoa powder, birch, star fruit, plantain, gooseberry, leather, iodized salt, oregano, ponzu sauce, longon, and mountain apple

The grounds have the fragrance of calimodian, adobo chili, star fruit, fermented lychee, bitter sweet cocoa powder, mountain apple, oak, brown sugar, cola, magnolia, dried date, and celery

The aroma of this coffee is of rum, oak, brown sugar, raisin, carrot juice, star fruit, green papaya, pink salt, damp soil, magnolia, date, and chicory

This is a medium to full body coffee that is well rounded with a slightly rough coating that develops to a slick juicy fell

This is a high acidity coffee that has a sharp forward that slowly regresses to a tart and lingering complex structure

The flavor of this coffee is of all spice, adobo, calimodian, red current, star fruit, white cranberry, mountain apple, dutch process cocoa powder, burnt brown sugar, dark rum, baked date, Eureka lemon, magnolia, gooseberry, thyme, and clove

As it cools red current is prominent along with raw cane sugar, coffee liquor, and ponzu. A dry note comes out like of dry black tea leaf also.

Back note of tobacco

Coffee Origin:
Hawai’i , Puna

Coffee Species:
Arabica

Coffee Varietal:
Yellow Caturra

Coffee Elevation
_________________________

Coffee Farm/ Producers:
Big Island Coffee Roasters

Coffee Roasting Date, Roaster
Big Island Coffee Roasters - 3/2/2015

Coffee Processing:
honeyed / pulped natural

The beans have the fragrance of toasted cocoa nib, sandalwood, dill, chervil, almond, jasmine, Manila tamarind, dragon fruit, coconut husk, apricot, white peach, prune, bees wax, curry, damp soil, saffron, black truffle, and green rooibos tea

The grounds have the fragrance of honey suckle, Mangosteen, sandalwood, bakers chocolate, green rooibos tea, damp soil, dried lemon zest, macadamia nut oil, dried apricot, prune, bosk pear, smoked paprika, plumeria, and Pitaya

The aroma id of cocoa nib, golden raisin, bees wax, dried apricot, dill, roasted almond, bosk pear, Manila tamarind, light floral notes

This is a full body coffee that is big with a smooth mouth fell lingering with a velvety coating that is through out the cup

This is a high acidity coffee that is crisp with a beautiful juicy structure, lingering with complexity and a clean finish

Flavor

The flavors of this coffee are of black cherry, plum, apricot, dark chocolate, Mangosteen, coffee cherry, saffron, sandalwood, Pitaya, saffron, dried cranberry, red tea, blood orange, Asian pear, Egyptian hibiscus

As it cools complex cocoa notes come through along with a tart note like of white cherry and a subtle cinnamon note comes through also

Back note of caramel