Coffee Origin:
Mexico; El Porvenir, Siltepec, Chiapas

Coffee Species
Arabica

Coffee Varietal
Bourbon, Typica

Coffee Elevation
1,400 -1,700 M

Coffee Farm/ Producers
Small land-holders

Coffee Roasting Date, Roaster
Quills Coffee - 8/3/2015

Coffee Processing
Washed

The fragrance of the beans are of tapioca, cashew, vanillin, mangosteen, plumeria, mint, concord grape, mission fig, dried jalapeño, mandarin, sandalwood, toasted coca nibs and thyme

The grounds have the fragrance of cedar, lime leaf, coriander, cream de mint, bergamot, dark chocolate, toasted cashew, concord grape, sandalwood, Guajillo chili, and ground cinnamon

The aroma of this coffee is of raw cashew, jalapeño, oak, vanilla, green grape, thyme, mission fig, chocolate ganache, Demerara sugar, and lime zest

This full body coffee has a smooth velvety mouthful that has a slick coating with a syrupy end note

This is a medium acidity with a crisp juicy tartness that is lingering and dense

The flavors of this coffee are of mission fig, black grape, vanilla bean, tasted cashew, chocolate ganache, mandarin, tart cherry, jalapeño, oak, ground cinnamon, dried Mandarin, and mango

As it cools a tart caramelized like of grilled lemon develops along with a more pronounced chocolate and a cream note like milk chocolate and pomegranate molasses

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