Coffee Origin:
Costa Rica, West Valley
Coffee Species:
Arabica
Coffee Varietal:
Caturra
Coffee Elevation:
1,700 M
Coffee Farm/ Producers
Moises
Coffee Roasting Date, Roaster
Ladro Coffee Roasting - 6/22/2015
Coffee Processing:
White Honey
The beans have the fragrance of caramel, summer savory, white guava, green papaya, cane sugar, vanillin, oak, coconut husk, grilled Meyer lemon juice, turmeric, hazelnut, cracked ginger, wheat grass, and bottle brush
The grounds have the fragrance of ranbitan, cane sugar, yellow nectarine, green papaya, rice wine vinegar, roasted coconut, mamey sapote, longon, yeast, dill, summer savory, turmeric, star fruit, bottle brush, and dehydrated yellow pineapple
The aroma of this coffee is of cocoa nib, mamey sapote, cream, oak, white guava, dried white pineapple, cracked ginger, light brown sugar, hazelnut, rambutan, and coconut husk
This is a full body coffee with a pronounced creamy fell with a velvety coating that is forward and a silky back
This is a high acidity coffee with a bright forward punch that is slightly effervescent and lingering through out
The flavors of this coffee are of star fruit, mamey sapote, grilled Meyer lemon, vanillin, belle brush, cream, yellow pineapple, rambutan, plum, cascara, turmeric, summer savory, dill, delicate note of white guava,
As it cools notes of plum, black cherry, and bittersweet chocolate, and cream is more prominent alone with delicate notes of yellow pineapple, mountain apple and celery
Back note of milk chocolate and green tea
