Coffee Origin:
Guatemala, Alotenango

Coffee Species:
Arabica

Coffee Varietal
Bourbon and Caturra

Coffee Elevation
1,300 - 1,500 M

Coffee Farm/ Producers
Finca Candelaria

Coffee Roasting Date, Roaster
1000 Faces Coffee - 7/20/2015

Coffee Processing
fully washed

The beans have a fragrance of peach, tobacco, chervil, oak, milk chocolate, green apple, wheat, raw sugar, molasses, hickory, ash, yeast, and malt

The grounds have the fragrance of burnt sugar, white grapefruit peel, yellow peach, pear juice, oak, concord grape, black apple, malt, yeast, iodized salt, and molasses

The aroma of this cup is of camomile, oak, malt, wheat germ, brown sugar, molasses, sun dried tomato, and brown sugar

This is a medium body coffee with a creamy mouth fell and a syrupy texture that is smooth and slick

This has a high acidity that is bright with a sharp forward punch that dissipates to a dry delicate note

The flavor of this coffee is of dark chocolate covered blood orange, Granny smith apple skin, black apple, malt, oak, toasted brown sugar, wheat germ, molasses

As it cools caramel notes develop along with vanillin, yellow peach, tobacco, and yucca root

Coffee Origin:
Ethiopia, Sidama

Coffee Species
Arabica

Coffee Varietal
Ethiopian heirloom

Coffee Elevation
1,880 M

Coffee Farm/ Producers
Schilcho Cooperative

Coffee Roasting Date, Roaster
Nobel Coffee Roasting - 7/20/2015

Coffee Processing
fully washed

The fragrance of the beans are of bakers chocolate, dried Mandarin, honey comb, tamarind, strawberry, grilled lemon, papaya flower, cinnamon, mahogany, dehydrated blackberry, black cherry, damp wood, blood orange, lychee, and muted hops

The grounds have the fragrance of blackberry, bing cherry, cream, dried Mango, papaya, sandalwood, red grape, toasted almond, bakers chocolate, dill, malt, Manilla tamarind, dried goji and bergamot

The aroma of this coffee is of toasted almond, blood orange, cranberry, bittersweet chocolate, cream, cinnamon, bing cherry, papaya, Meyer lemon, bergamot, and rambutan

This is a medium body coffee with a creamy texture and a juicy complexity but has a tea like consistency

This is a high acidity with a tart back and a dry wild complexity that is lingering

The flavors of this coffee are of stale black walnut, over ripe lemon, dill, malt, tamarind, dried habanero chili meat, blood orange, dark cocoa powder, broccolini, cranberry, cedar, lilac, olive oil, and raisin

As it cools notes of milk chocolate, lilac, and a delicate lemon oil note develop through