Coffee Origin:
Nicaragua; Matagalpa and Jinotega

Coffee Species
Arabica

Coffee Varietal
Javanica

Coffee Elevation
1,100 - 1,300 M

Coffee Farm/ Producers
Montes Azules

Coffee Roasting Date, Roaster
Kaldi’s Coffee Roasting co. - 8/17/2015

Coffee Processing
fully washed

The beans have the fragrance of hay, tobacco, dutch process cocoa powder, muted passion fruit, yellow corn, leather, molasses, nutmeg, whole cinnamon, rose hips, damp soil, and black cardamom

The grounds have the fragrance of black grape, dark chocolate, cream cheese, leather, honey comb, buck wheat, damp soil, carrot, rose hips, brazil nut, and red apple

The aroma of this coffee is of black cardamom, red jolly rancher, cinnamon, damp soil, raisin, bitter sweet chocolate, green olive, celery seed, and barley

This is a medium body coffee that has a pronounced syrupy mouth feel that is a little rough

This is a medium - high acidity with a tart to slightly sour stat that is lingering and very dry

The flavors of this coffee are of cherry molasses, bakers chocolate, tobacco, barley, back cardamom, damp soil, green curry, celery seed, muted cinnamon, mild red apple, prune juice, and dry black tea leaf

As it cools notes of swiss chocolate and cream develop along with a sweet hint of blood orange

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