Coffee Origin:
Honduras, San Pedro de Copán

Coffee Species:
Arabica

Coffee Varietal
Catuai and Lempira

Coffee Elevation
1,600 M

Coffee Farm/ Producers
Ángel Antonio Serrano

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

Coffee Processing
Washed

The beans have the fragrance of green papaya, almond, mangosteen, vanilla, plantain, brown rice, oat, hemp seed, dehydrated raspberry, yucca flower, mission fig, dried tangerine, and clay

The grounds have the fragrance of guava, sapote, cherimoya, turbinado sugar, mountain apple, praline, oak, creme brulee, cocoa powder, tamarind, yellow pineapple skin, and buckwheat

The aroma of this coffee is of sapote, oat, brown rice, turbinado sugar, buckwheat, plantain, tamarind, condensed milk, soil, mission fig, and black currant

This is a medium light body that is smooth with a juicy slick mouth feel and a lingering rough component and the finish

This is a bright and pointed acidity at first and lingers but ends with a dry and dull finish

The flavors of this coffee are of raspberry, red current, sapote, soil, fried plantain, mission fig, hemp seed, granola, fermented cherry, longon, thai basil, wheatgrass, and a delicate lemon note

Back note of dry black tea leaf and clove stem

As it cools notes of dried cherry, bakers chocolate, and lemon pith develop along with dried yellow pineapple, and mangosteen

Coffee Origin:
Colombia, Tolima

Coffee Species
Arabica

Coffee Varietal
Colombia, caturra, castillo

Coffee Elevation
1,700 M

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Square One Coffee - 9/28/2015

Coffee Processing
Washed

The beans have the fragrance of plum, toasted almond, coca nib, lemon zest, white peach, straw, milling spice, cantaloupe, white pepper, lilac, caramelized carrot

The grounds have the fragrance of tart cherry, maple pecan, Meyer lemon, bacon fat, frankincense, pink salt, green pepper corn, nectarine, raw almond, lilac, coconut husk, and straw

The aroma of this cup is of maple, roasted almond, lemon grass, straw, white pepper, lilac, nectarine, fish sauce, coconut husk, and frankincense

This is a full body coffee that is smooth with a slick velvety feel tapering to a round sand paper like finish in the back

This is a high acidity with a tart note thats lingering, dry and bitter. It has a subtle balance but not prominent

The flavors of this coffee are of tart cherry, frankincense, plum, white nectarine, plum, caramel, lclic, almond cookie, navel orange, bakers chocolate, red chili pepper flakes, peach jam, cranberry, and red apple

As it cools vegetable notes develop like of squash blossom, carrot, and endive. The caramel is more developed and the stone fruit is now sour