Coffee Origin:
Kenya, Kirinyaga

Coffee Species:
Arabica

Coffee Varietal:
SL-28, SL-34, Ruiru 11, and K-7

Coffee Elevation:
1,600 - 1,800 M

Coffee Farm/ Producers
Kiangoi and Kii Factories

Coffee Roasting Date, Roaster
Panther Coffee - 7/6/2015

Coffee Processing:
Washed

The beans have the fragrance of strawberry, black current, clove, ginger ale, orange juice, gooseberry, dark chocolate, Norfolk pine, molasses, Dark Hudson cherry, Asian pear, hazelnut, lemon zest, and a soft nutmeg hint

The grounds have the fragrance of sour lemon, broccolini, dark chocolate, red current, cracked ginger, cheddar cheese, hazelnut, blackberry, Rainier cherry, Asian pear, oak, tannin, and clove

The aroma is of oak, tannin, black current, clove, dark chocolate, plum, wax bean, molasses, clove, Rainier cherry, lemongrass, camomile, and sage

This is a full body coffee with a mellow syrup mouthfeel tapering to a black tea feel

This is a high acidity with a tart, juicy, quick with a clean complexity

The flavors of this coffee are of under ripe orange, black currant, dark chocolate, oak, Rainier cherry, clove, all spice, gooseberry, jasmine, calimodian, red current, cracked ginger, toasted black walnut, chayote, Oro Blanco grapefruit, chamomile, and tobacco

As it cools tobacco notes are more developed along with more herbaceous notes like of dill, sage, cedar, and white asparagus. The chocolate becomes more of a bittersweet and the currents are more to the red verity now

Coffee Origin:
Ecuador; El Batan, Loja

Coffee Species:
Arabica

Coffee Varietal:
Typica

Coffee Elevation
1,850 M

Coffee Farm/ Producers
Procafeq

Coffee Roasting Date, Roaster
Equator Coffees & Teas - 7/6/2015

Coffee Processing:
Washed

The beans have the fragrance of caramel, concord grape, squash blossom, roes hips, white tea, cinnamon, lilac, long pepper, peach blossom, cocoa nib, oat, snow pea, plantain, custard, and Grains of Paradise

The grounds have the fragrance of lilac, curry leaf, lemon zest, cinnamon, toasted cocoa nib, black apple, peach blossom, long pepper, blood orange, rose hips, cinnamon, dried key lime, dried lichee, pecan, plantain, wheat, sumac, sunflower, and burnt sugar

The aroma of this cup is of lilac, rose hips, toasted cocoa nibs, damp soil, black walnut, squash blossom, burnt sugar, yellow peach, oat, dried curry leaf, and blood orange

This is a full body coffee that is creamy with a delicate velvety mouthful through out

This is a medium acidity coffee that is sweet with a slight tart note that is refreshing but does have a dry astringent back

The flavors of this coffee are of plantain, burnt sugar, posted cocoa nib, blood orange, yellow peach, rose hips, cream, vanillin, lilac, white cranberry, lychee, long pepper, cinnamon, honeydew, key lime, sumac, Worcestershire sauce, marjoram and citric acid

As it cools it relay mellows and flattens out with a delicate tart note like of grilled lemon pith and a faint cream note like of fat free milk are present