Coffee Origin:
Guatemala, Finca Linda Vista

Coffee Species
Arabica

Coffee Varietal
Borbón, caturra, arabiga

Coffee Elevation
1,450 - 1,890 M

Coffee Farm/ Producers
Finca Linda Vista
Francisco Castillo

Coffee Roasting Date, Roaster
Peet’s Coffee - 8/26/2015

Coffee Processing
Fully Washed

The beans have the fragrance of broccoli, shiitake mushrooms, bakers chocolate, grilled lamb, saffron, condensed milk, burnt sugar, cracked ginger, chicory, and carbon

The grounds have the fragrance of burnt cane, carbon, suffer, chicory, bittersweet chocolate, chantarel mushrooms, african rooibos, pickled ginger juice, mustard seed, ground cumin, and hickory

The aroma of this cup is of damp wood, onyx coca powder, chicory, tamarind, burnt cane, prune, carbon, hickory, and muted ground ginger

This is a medium body coffee that is smooth with a slick creamy note about it but tapers to a gritty mouth feel

This is a high acidity coffee that is dense and lingering but is dirty and dull

The flavors of this coffee are of dark chocolate, chicory, cinnamon, turmeric, cracked ginger, carbon, burnt brown sugar, matcha, grilled broccolini, roasted chili skin, ash and fermented mangosteen

As it cools ash and carbon are dominate, with slight turmeric and ground cumin notes

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