Coffee Origin:
El Salvador,

Coffee Species
Arabica

Coffee Varietal
Bourbon

Coffee Elevation
1,400 - 1,600 M

Coffee Farm/ Producers
Ernesto Pacas Diaz

Coffee Roasting Date, Roaster
Coava - 8/18/2015

Coffee Processing
Natural

The beans have the fragrance of strawberry, blueberry, marionberry, milk chocolate, apricot, clove, all spice, eucalyptus, leather, Ceylon cinnamon, long pepper, Meyer lemon, cane sugar, lavender, oak, vanillin, resiling grape, and raspberry

The grounds have the fragrance of dried raspberry, white cranberry, all spice, yam, mango, blackberry, white pepper, strawberry, prune, goji, white chocolate, thyme, jasmine, rose hips, white grape, oak, star fruit, and cane sugar

The aroma of this coffee is of raisin, all spice, strawberry, blackberry, eucalyptus, white cranberry, leather, Ceylon cinnamon, Turbinado sugar, goji, green grape, Meyer lemon, dried apricot and dried tangerine

This is full body that is velvety with a smooth chewy coating that is well rounded and juicy

This is a high acidity that is bright with a tart vibrancy and a cleandelicate complexity

The flavor is of Meyer lemon, watermelon rind, Ceylon cinnamon, strawberry, dried raspberry, tobacco, black tea, long pepper, eucalyptus, goji, rose hips, oak, bakers chocolate, tart orange marmalade, prune, magnolia, toasted pine nut, granola, and star fruit

As it cools blood orange caramel, marionberry, raspberry, strawberry, bourbon, blue corn, pink lemon, dried tangerine, and tart yellow cherry

Coffee Origin
Kenya, Kirinyaga

Coffee Species
Arabica

Coffee Varietal
SL-28 and SL-34

Coffee Elevation
1,800 M

Coffee Farm/ Producers
Baragu Farmers Cooperative Society

Coffee Roasting Date, Roaster
Huckleberry Roasters - 9/28/2015

Coffee Processing
fully washed

The beans have the fragrance of bergamot, sourdough bread, summer savory, red current, peach juice, tomato paste, basil flower, bosk pear, demerara sugar, plum, blood orange, toasted coriander, and hazelnut

The grounds have the fragrance of Oro Blanco grapefruit, Ceylon cinnamon, burnt demerara sugar, gooseberry, caramelized yellow peach, maple, sunflower seed, tomato juice, peach blossom, roasted pecan, and ponzu sauce

The aroma of this cup is of soil, black walnut, demerara sugar, blood orange, plum, Anjou pear, toast, wheat, tomato paste, curry, and smoked paprika

This is a medium body coffee with a creamy syrup texture that is thick and smooth through out like of molasses

This is a medium acidity coffee that is bright and juicy. with a lingering structure

The flavors of this coffee are of dried black current, caramel, peach jam, Oro Blanco Grapefruit pith, stewed tomato, soil, summer savory, curry, smoked paprika, wax bean, Anjou pear, blood orange, toasted hazelnut, dried peach, merlot grape, gooseberry, goji, and rubbed sage

As it cools chocolate ganache, raisin, date, blood orange develop and has a deep complexity of dried stone fruit like of plum, and cherry alone with a subtle hint of tobacco on the back