Coffee Origin:
El Salvador, Santa Ana

Coffee Species
Arabica

Coffee Varietal
Bourbon and Typica

Coffee Elevation
1,488 M

Coffee Farm/ Producers
Ernesto Pacas Diaz

Coffee Roasting Date, Roaster
Coava - 8/17/2015

Coffee Processing
semi-washed

The beans have the fragrance of malt, toast, cashew, mission fig, oak, Worcestershire sauce, summer savory, muted orange zest, and hay

The grounds have the fragrance of caramel, toast, green pepper corn, oak, date, tobacco, malt, cashew, cream, tea tree oil, and Rainer cherry

The aroma of this cup is of date, cashew butter, malt, summer savory, hay, mission fig, oak, caramel, toffee, and toast

This is a heavy body coffee that is smooth with rich velvety texture

This is a medium high acidity with a tart forward that has a lingering sharp astringent taste

The flavors of this coffee are of Rainer cherry, salted caramel, malt, summer savory, hay, oak, mission fig, cashew butter, tobacco, squash blossom and black cardamom

As it cools blood orang, rubbed sage, caramel and cane sugar develop with a strong sour note like of mangosteen

Back note of basil and tobacco with slight note of dry black tea

Coffee Origin:
Guatemala, Huehuetenango

Coffee Species:
Arabica

Coffee Varietal
Caturra

Coffee Elevation
1,375 - 1,525 m

Coffee Farm/ Producers
Octavio Herrera

Coffee Roasting Date, Roaster
Tandem Coffee Roasters - 8/17/2015

Coffee Processing
washed

The beans have the fragrance of nougat, dill seed, bakers chocolate, soba noodle, pecan, orange blossom, white sage, tamarind, liquid smoke. hickory, and plantain

The grounds have the fragrance of bakers chocolate, orange liquor, all spice, Manilla tamarind, sapote, honey suckle, red banana, cedar. nougat, and cashew

The aroma of this coffee is of bakers chocolate, candied orange peel, all spice, Manilla tamarind , sapote, cashew and nougat

This is a medium body coffee that is syrupy with a smooth round mouth feel

This is a high acidity coffee that is tart and sweet with a slight earthy tone

The flavor of this coffee is of nougat, camomile, liquid smoke, cashew, bakers chocolate, tart cherry, all spice, buck wheat, rubbed sage, plantain, and mild red apple

As it cools caramel, blood orange, and cedar develop along with subtle vegetable notes like of artichoke and tomato