Coffee Origin:
Colombia; La Plata, Huila

Coffee Species:
Arabica

Coffee Varietal
Caturra, Castillo, Colombia

Coffee Elevation
1,600 - 2,000 M

Coffee Farm/ Producers:
various small holder producers

Coffee Roasting Date, Roaster
Crema Coffee Roasters - 7/6/2015

Coffee Processing
Washed

The beans have the fragrance of dill, curry, bell pepper, dark chocolate, malt, carrot, yeast, brown sugar, baked cherry, jasmine, delicate note of mint, leather, BBQ sauce, and honeydew, and golden raisin

The grounds have the fragrance of red grape, tannin, bakers chocolate, cream, caramel, dried apricot, curry, lime zest, holy, yeast, malt, bing cherry, red current, carrot, grapefruit pollen, magnolia, cinnamon, and green tea

The aroma of this coffee is of caramel, malt, squash blossom, leather, bakers chocolate, peanut, curry, saffron, long pepper, bottle brush, and BBQ sauce

This is a medium body coffee that is smooth with a slick juicy mouth feel

This is a medium acidity coffee that is bright with a juicy complexity lingering through out

The flavors of this cup are of whipped cream, baked dark cherry, mint, bold orange, caramel, magnolia, rose water, golden raisin, malt, chocolate ganache, red tea, red grapefruit, black cutest, damp soil, squash blossom, and chili mango

As it cools the cheery mellows out with a creamy taste developing more along with the squash blossom, tobacco, magnolia, and red grapefruit

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