Coffee Origin: Colombia, Cauca

Coffee Species:
Arabica

Coffee Varietal:
Caturra

Coffee Elevation:
1,700 M

Coffee Farm/ Producers
various small holder producers

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

Coffee Processing:
Washed

The beans have the fragrance of dried bell pepper, maple syrup, dried green apple, blanched peanut, clove, dried mandarin, nougat, milk chocolate, yellow nectarine, burnt sugar, bottle brush, vanillin, Crenshaw mellon, and mesquite

The grounds have the fragrance of shiitake mushroom, maple syrup, red apple, cranberry, black walnut, bakers cocoa, clove, yellow nectarine, nougat, oak, vanillin bean ice cream, yucca root, hibiscus and bottle brush

The aroma of this coffee is of yucca root, jacaranda, damp soil, nugget, clove, maple syrup, burnt sugar, dried apple, bakers cocoa, toasted black walnut, and mesquite

This is a full body coffee that is heavy with a velvety coating slowly tapering to a rough syrupy fell

This is a high acidity coffee that has a sharp forward punch that lingers with a clean complexity

The flavor of this coffee is of Egyptian hibiscus, Oro Blanco grapefruit, bottle brush, black walnut, clove, taro, maple syrup, endive, mesquite, Dutch process cocoa powder, dried mandarin, tomatillo, Crenshaw mellon, chia, white sage, and red current

As it cools cranberry, and clove come through along with molasses and yucca root and tea tree

Back notes of black tea and banana chip

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