Coffee Origin:
Guatemala, Huehuetenango

Coffee Species
Arabica

Coffee Varietal
Bourbon and Caturra

Coffee Elevation
1,750 - 1,800 M

Coffee Farm/ Producers
various small holder producers

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

Coffee Processing
fully washed

The beans have the fragrance of cocoa nib, walnut, bergamot, rubbed sage, toffee, oak, green grape, ginger ale, cream, marjoram, and smoke

The grounds have the fragrance of cream, cranberry, butter, chervil, bergamot, magnolia, praline, brown sugar, ginger ale, cashew, and cocoa powder

The aroma of this coffee is of cashew, praline, rum, oak, bergamot, green grape, cracked ginger, maple, smoke, brown sugar

This is a medium light bodied coffee that is slick with a slight syrupy mouth feel but finishes with a tea like consistency

This is a medium acidity coffee with a slightly tart start that tapers to a crisp sweet acidity

The flavor of this coffee is of white cranberry, sage, praline, ginger ale, oak, pine nut, tobacco, coca powder, brown sugar, bottle brush, and mulling spice

As it cools the chocolate is more of a roasted cocoa nib, whipped cream, and red current

Back note of green tea powder, bell pepper and english pea

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