Coffee Origin:
Colombia, Nariño

Coffee Species:
Arabica

Coffee Varietal:
Caturra

Coffee Elevation
1,800 - 2,250 M

Coffee Farm/ Producers
various small holder producers

Coffee Roasting Date, Roaster
Augie's Coffee Roasters - 7/20/2015

Coffee Processing
honey processed

The fragrance of the beans are of goji, white corn, dried blackberry, flour, cocoa powder, Kaffir Lime, roasted peanut husk, bergamot, summer savory, hibiscus, rose hips, brown sugar, cinnamon, damp soil, oregano, honeydew, and pomegranate molasses

There grounds have the fragrance of dark chocolate, cream, caramel, rose hips, cinnamon, dried goji, dried cranberry, dried tangerine, longon, kola nut, long paper, dried yellow pineapple, white corn, oak, Manila tamarind, and risotto

The aroma of this coffee is of cocoa powder, maple, caramel, raisin, Manila tamarind, cola, roes hips, thyme, oregano, bergamot, licorice root, cinnamon, and smoked peanut

This is a full body coffee that has a velvety coating and a creamy mouth feel with a smooth sticky finish

This is a high acidity coffee with a pointed tart forward that quickly dissipates to a lingering balanced complexity

The flavors of this coffee are of caramel, bergamot, white grapefruit zest, longon, bittersweet cocoa, rose hips, fresh Egyptian hibiscus, kola nut, white cranberry, almond milk, licorice root, dried blackberry, roasted peanut, noni, and, black truffle

As it cools the cream and caramel are more developed along with more bergamot, Egyptian hibiscus, and a vegetal note like of snow pea or green pepper

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