Coffee Origin:
Guatemala, Palencia

Coffee Species
Arabica

Coffee Varietal
Caturra

Coffee Elevation
1,500 - 1,800 M

Coffee Farm/ Producers
Silvia and Tulio Lemus | Finca San Jorge

Coffee Roasting Date, Roaster
Halfwit Coffee Roasters - 8/31/2015

Coffee Processing
fully washed

The beans have the fragrance of dark chocolate, cherry molasses, dill, bergamot, lemonade, red curry paste, caramel, honey suckle, brown sugar, sandalwood, rose hips, and barley

The grounds have the fragrance of bing cheery, bergamot, caramel, ragweed, sandalwood, egg white, rose hip, prune, red grapefruit pith, bottle brush, bee pollen, and piquon chili

The aroma of this cup is of almond powder, sumac, caramel, bing cherry, blood orange, brown rice, magnolia, malt, bottle brush and black tea

This is a full body coffee with a rich creamy texture that is like a thick melted chocolate feel

This is a medium acidity coffee with a delicate vibrancy that is slightly dry and mild with a pointed back note

The flavors of this coffee are of black cherry, bergamot, black current, burt caramel, malt, blood orange, lipton tea, shiitake mushroom, cinnamon, cocoa powder, long pepper, and plum

As it cools notes of tart black cherry, black apple, and black cardamom develop along with a strong black tea note with delicate light brown sugar and soil notes

Back note of a ground aspirin

Coffee Origin:
El Salvador, Santa Ana

Coffee Species
Arabica

Coffee Varietal
Kenya

Coffee Elevation
1,450 - 1,500 M

Coffee Farm/ Producers
Battle Family

Coffee Roasting Date, Roaster
Spyhouse Coffee Roasting Co. - 8/31/2015

Coffee Processing
honey processed

The beans have the fragrance of navel orange, dill, cinnamon, rose hips, nougat, bakers chocolate, rubbed sage, mission fig, honey suckle, vanilla, baby banana, red grape, golden raisin, and cherimoya

The grounds have the fragrance of red grape, mission fig, dark chocolate, dried goji, cinnamon, sundried tomato, dried thai chili, pecan, vanilla, orange blossom, caramel, crimson raisin, and bell pepper

The aroma of this coffee is of swiss chocolate, raisin, pecan, red grape, caramel, honey suckle, mission fig, blue corn, muted orange zest, and sundried tomato

This is a medium body coffee that is well rounded with a velvety syrup feel in the back and a silky forward

This is a very high acidity coffee that is bright, crisp and somewhat over powering. It is straight forward with a dense tart start that is lingering and tapers to a dry pointed structure

The flavors of this coffee are of tart cherry, dutch process chocolate, dill, mission fig, vanillin, tomato, burnt sugar, goji, cranberry, magnolia, red grapefruit, blood orange, tamarind, ginger, and fermented longon

As it cools dried cranberry, mission fig, and red grapefruit peel and prominent along with a note of turmeric and lime develop