Coffee Origin:
Guatemala, San Pedro La Laguna

Coffee Species
Arabica

Coffee Varietal
Bourbon, Caturra, Typica

Coffee Elevation
1,500 - 1,600 M

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Parisi Artisan Coffees - 8/31/2015

Coffee Processing
Washed, Sun-dried

The beans have the fragrance of hemp seed, bakers chocolate, dried apricot, rose hips, yucca root, chia, almond, black apple, kumquat blossom, pink lemon, and yeast

The grounds have the fragrances of kumquat, toasted cashew, leather, plum, loquat, rose hips, dark chocolate, bottle brush, cream, watermelon rind, and chervil

The aroma is of tart cherry blossom, back walnut, rose hips, honey, chervil, loquat, dark chocolate ganache, yucca root, yeast, and plum

This is a medium - full body coffee with a smooth and creamy mouth feel that is like a melted chocolate consistency

This is a medium acidity coffee that is tart with a delicate structure ending with a dry lingering pointed taste

The flavors of this coffee is of pink lemon, rose hips, dark chocolate, white chocolate, cream. walnut butter, kumquat, tobacco, goat cheese, red current, black cherry,

As it cools notes of milk chocolate and cream come through along with a slight note of red current

Coffee Origin:
Hawai’i, Maui

Coffee Species:
Arabica

Coffee Varietal:
Red Catuai

Coffee Elevation
_________________________

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Cafe Cafe - 7/15/2015

Coffee Processing
Washed

The beans have the fragrance of milk chocolate, apricot, cabernet grape, oak, nori, fish, tobacco, jasmine, saffron, green papaya, leather, chili mango, and toasted cinnamon

The grounds have the fragrance of black cherry, plum, bakers chocolate, bees wax, oak, soil, leather, squash blossom, saffron, muted turmeric, ground cumin, coffee blossom, and papaya

The aroma of this coffee is of dark chocolate, chicory, plum, nori, golden raisin, damp soil, green papaya, oak, honey, gooseberry, and toasted walnut

This has a medium body that is smooth with a creamy mouth feel that is not fully developed and gives a slight tea like consistency

This is a medium acidity that is crisp with a delicate juicy forward tapering to a clean sweet effervescent structure

The flavors of this coffee are of red current, ash, dutch process chocolate powder, saffron, tobacco, damp soil, milo wood, squash blossom, brown rice, arrow root, cumin, noni, vanillin, soda water, barely, and clove stem

As it cools the damp soil and earthy notes are more developed and pronounced with notes of wet wood, and dried mushroom being present and a slight honey comb also