Coffee Origin:
Guatemala, Antigua

Coffee Species
Arabica

Coffee Varietal
Bourbon & Caturra

Coffee Elevation
1500 - 1800 M

Coffee Farm/ Producers
Santa Clara & Anexos

Coffee Roasting Date, Roaster
Abide Coffee Roasters - 5/3/17

Coffee Processing:
Washed

The beans have a fragrance of black cardamom, bakers chocolate, rye, toasted hazelnut, sun dried tomato, fermented pomelo peel, hemp seed, basmati rice, myth, and sandalwood

The grounds have the fragrance of Eureka lemon, baking soda, raw hemp seed, black cardamom, dried yellow cherry, milk powder, posted oolong tea, bergamot seem and toasted hazelnut

CUPPING

The aroma is of toasted hazelnut, black cardamom, broccoli seed, orange blossom, tamarind, chili flakes, brown rice, posted almond flour.

This is a medium body coffee that is smooth with a creamy mouthfeel that tapers off to a slick tea-like feel

This is a medium acidity that is tart and crisp tapering to a lingering dry muted finish

Flavor

The flavors of this coffee are of Eureka lemon, baking soda, black cardamom, damp soil, baked basil, spiced cocoa nib, Oro Blanco grapefruit pith, dried again pear, sage, and yucca

As it cools notes of yogurt develop along with grapefruit juice and baking soda

Coffee Origin:
Kenya, Nyeri

Coffee Species
Arabica

Coffee Varietal
SL28 & SL34

Coffee Elevation
1800 m

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
4/20/2017: Sam Beger

Date Sampled
5/7/2017

Coffee Processing
Washed

The beans have the aroma of dried white cranberry, pink lemon, blueberry, alfalfa, yellow pineapple, demerara sugar, toasted hazelnut, sandalwood, mirth, and bergamot stems

The grounds have the aroma of caramel, blood orange, dried apricot, plum, vanillin, raspberry, dried pineapple, demerara sugar, chicory, sumac, asparagus, green pepper, milk chocolate, and almond

CUPPING

The aroma is of caramel, demerara sugar, tangerine, baked yellow peach, hazelnut, oak, brandy, cinnamon, sumac, yellow pineapple, baked strawberry, and bell pepper

This is a full and creamy body jay is thick and syrupy tapering to a sharp juicy tartness that leaves a light coating

This is a bright and sharp forward tartness that is juicy and clean, with a lingering complexity

The flavors of this coffee are of caramel, white cranberry, demerara sugar, tangerine, baked yellow peach, plum, brandy, sumac, yellow pineapple, baked strawberry, baked raspberry, white grapefruit, sandalwood, dragon's blood, red grape, black tea, bergamot, plantain, and blanched cashew

as it cools notes of red grapefruit develop along with sun dried tomato sweetness and a beautiful pink lemon acidity

AEROPRESS

The aroma of the cup is of damp soil, dries moral mushroom, black walnut, oak, coconut husk and cocoa powder

The body is tea like and silky with a lack of depth and character making it more of a dirty water

The acidity is low with no deep acidity note just a faint one the tapers off fast leaving a dry lingering dirty feel

The flavors of the cup are of grapefruit, pepperoncini, sumac, damp soil, oak, toasted oolong tea, frankincense, and woormwood