Coffee Origin:
Guatemala, Alotenango

Coffee Species
Arabica

Coffee Varietal
Bourbon, Villa Sarchi

Coffee Elevation
1,300 - 1,700 M

Coffee Farm/ Producers
Zelaya Family

Coffee Roasting Date, Roaster
Verve Coffee Roasters - 8/3/2015

Coffee Processing
Washed

The beans have the fragrance of malt, lemon zest, bittersweet chocolate, gala apple, vanillin, pine, hops, dried cherry, adobo, mulch, dried mushroom, saffron, muted nutmeg, mustard seed, rose hips and whipped cream

The grounds have the fragrance of Oro Blanco grapefruit, dark chocolate, toast, toasted pine nut, hot cherry juice, cinnamon sugar, nutmeg, black cardamom, malt, dried apple, Turkish paprika, bottle brush, rose water and cheddar cheese

The aroma of this coffee is of bittersweet chocolate, malt, prune, gala apple, cream, adobo, pine, toasted black walnut, black cardamom, rose water, lemon bitters, and vanilla extract

This is a full body coffee that is well developed and rounded with a velvety coating that develops to a creamy texture

This is a high acidity coffee that is bright with a complex juicy structure.

The flavors of this coffee are of Arkansas Black apple, blood orange, white cranberry, bakers chocolate, pine nut, acai berry, magnolia, adobe, may, cream, pink lemon, paprika, black cardamom, bottle brush and young coconut (jelly consistency)

As it cools dark cherry and Arkansas Black apple are very prominent along with a milk chocolate, red grapefruit peel, and star fruit

Back note of tobacco

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