Coffee Origin:
Guatemala; San Pedro, Atitlan

Coffee Species:
Arabica

Coffee Varietal:
Bourbon, Caturra, Catuai, Typica

Coffee Elevation:
1,500 - 1,600 M

Coffee Farm/ Producers
various small producers

Coffee Roasting Date, Roaster
Anodyne Coffee Roasting co. - 6/22/2015

Coffee Processing:
Washed

The beans have the fragrance of caramel, toasted almond, turmeric, kale, loquat, milk chocolate, orange oil, pine, snow pea, white sage, yucca flower, white honey, wasabi, basmati rice, and sesame seed

The grounds have the fragrance of bing cherry, raisin, dark chocolate, saddle wood, muted nutmeg, butterscotch, lard, raw hazelnut, sesame seed, stewed tomato, fermented white grapefruit, white sage, chia seed, dried Paquin chile

The aroma of this coffee is of dark chocolate, bing cherry, saddle wood, Jerusalem sage, white honey, raisin, summer savory, nutmeg, green papaya, and loquat

This is a full body coffee with a molasses feel that is smooth and velvety. It is heavy and stays in the back

This is a high acidity with a sharp tart forward punch that is lingering and slowly dissipates to a dull and dry end

The flavor of this cup is of bing cherry, dark chocolate, iodine, raw almond, muted nutmeg, toasted sesame seed, tobacco, sun dried tomato, wasabi, creama, coffee cherry, loquat, blood orange peel, cedar, butterscotch, black cardamom, delicate note of lavender, bergamot, and frankincense

As it cools notes of Rainier cherry develop along with the creama developing more, black walnut and notes of smoked paprika and black cardamom are now present.

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