Coffee Origin:
Hawai’i, Holualoa

Coffee Species:
Arabica

Coffee Varietal:
Typica (Guatemala)

Coffee Elevation:
_________________________

Coffee Farm/ Producers:
Bruce Corker

Coffee Roasting Date, Roaster
Bruce Corker - 7/1/2015

Coffee Processing:
Wet

The beans have the fragrance of black cherry, dark chocolate, saffron, molasses, mint, clove, goat cheese, leather, bergamot, dried habanero, dried mango, saddle wood, lilac, dill, blood orange, raw black walnut, black cardamom

The grounds have the fragrance of bergamot, nugget, dill, dark chocolate, black walnut, sour cream, lime leaf, Paquin chile, black cherry, honeysuckle, dried mango, mint, and cedar

The aroma of this coffee is of wheatgrass, molasses, dark chocolate, black cardamom, raisin, dried chili mango, clove, saddle wood, bergamot, and lilac

This is medium body coffee with a creamy mouth fell with a slick juicy finish

This is a medium high acidity with a dry unbalanced forward and a dull vibrancy that is juicy and astringent

The flavors of this coffee are of damp soil, dark chocolate, black cardamom, ash, black tea, saddle wood, chipotle, black walnut, clove, cinnamon, lilac, magnolia, metallic, blood, leather, iodine

As it cools notes of the damp soil, ash, and raw nut come through along with fermented dark berry, bottle brush, and over ripe lemon

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