Coffee Origin:
El Salvador, Santa Ana

Coffee Species:
Arabica

Coffee Varietal:
Bourbon

Coffee Elevation:
1,650 - 1,850 m

Coffee Farm/ Producers:
Jaime Riera

Coffee Roasting Date, Roaster
Halfwit Coffee Roasters - 6/22/2015

Coffee Processing
Washed

The fragrance of the beans are of bakers cocoa, lavender salt, subtle cinnamon, candied ginger, buddhas hand, white pepper, nougat, raw cane, white balsamic vinegar, dried apricot, mint, cedar, allspice, juniper berry, and sun dried tomato

The grounds have the fragrance of black current, blueberry, tempered bittersweet cocoa, marshmallow, lime zest, egg white, crimson raisin, allspice, oak, pluot, and white pepper

The aroma is of bittersweet cocoa powder, green tea, walnut, dried apricot, dried goji, demerara sugar, white pepper, all spice, and oak

This has a medium body that has a smooth forward with a slick creamy fell that quickly to a chewy coating in the middle with a tea like consistency at the end

This is a high acidity coffee that is dry with a balanced juicy vibrancy that lingers through out your mouth.

The flavors of this coffee are of blood orange, ruby red grapefruit, tobacco, black tea, cream, bittersweet chocolate, all spice, cinnamon, red current, cabernet grape, dried goji, toasted hazelnut, pluot, crimson raisin, and long pepper

As it cools cream and white grapefruit peel are dominant with a delicate spice note like of cracked ginger and lemongrass with a subtle finish of soy

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