Coffee Origin: Colombia, S. Nevada de Santa Marta

Coffee Species:
Arabica

Coffee Varietal:
Castillo, Caturra and Typica

Coffee Elevation
1,800 - 2,200 M

Coffee Farm/ Producers
ASOANEI

Coffee Roasting Date, Roaster
Barefoot Coffee Roasters - 7/20/2015

Coffee Processing:
Fully Washed

The beans have the fragrance of roasted coca nib, citron, cream, tomato juice, maple syrup, cinnamon, plantain, musk, leather, oregano, rubber, sapote, blanched almond, and coriander

The grounds have the fragrance of goose berry, chicken Tikka, red current, burnt sugar, grilled lemon, chervil, Asian pear, leather, tobacco, cedar, turmeric, damp soil, prune, raisin, squash blossom, blood orange and black walnut

The aroma of this coffee is of toffee, squash blossom, damp soil, prune, cocoa nibs, plantain, sour cream, sapote, thyme, lemon bitters, palm oil, and molasses

This is a medium body coffee that is rich and creamy with a thick syrupy mouth feel that lingers

This is a medium acidity that is bright with a sharp forward note that is astringent and lingering like of spice

The flavors of this coffee are of cedar, toffee, blood orange, grilled lemon, backed chocolate, prune, sapote, dried habanero, dried mango, all spice, juniper berry, custard, and tart green grape

As it cools the toffee and blood orange notes are more developed along with a crab apple like note

Back note of dry green tea leaf and green papaya

Coffee Origin:

Haiti, Baptiste

Coffee Species:
Arabica

Coffee Varietal:
Typica (Heirloom)

Coffee Elevation
1,200 - 1,600 M

Coffee Farm/ Producers
Baptiste

Coffee Roasting Date, Roaster
La Colombe -

Coffee Processing:
Washed

The fragrance of the beans are of basil flower, rose hips, white honey, pop corn, caramel, cedar, long pepper, honey suckle, plumeria, raspberry, dried goji, bakers chocolate, magnolia, banana puree, crimson raisin, musk, bourbon soaked oak, licorice root, and pecans

The grounds have the fragrance of caramel, cedar, noni, magnolia, plantain, nori, honey suckle, licorice root, toasted pecan, white sage, dried goji, plum, chayote, guava, bourbon, raspberry, and dragon fruit (yellow pitahaya)

The aroma of this cup is of dried date, Crimson raisin, white honey, cedar, magnolia, pop corn, rose hips, gray sea salt, long paper, licorice root, plantain, yellow pitahaya, and walnut

This is a full body coffee that is smooth with a velvety mouth fell and a decadent juicy component that is sharp

This is a medium - high acidity coffee with a bright juicy start the mellows to a structured complexity thats delicate

The flavors of this cup are of cedar, lemon verbena, rose hips, magnolia, plantain, yellow pitahaya, rose hips, honey suckle, chayote, white guava, white sage, fresh date, white pepper, licorice root, and hops

As it cools flavors of bell pepper, bakers chocolate, mango, prickly pear, Manila tamarind, and charimoya develop bringing a delicate vegetable and tropical fruit complexity to this coffee

Back note of cigarette tobacco and oolong tea