Coffee Origin:
Colombia

Coffee Species:
Arabica

Coffee Varietal:
_________________________

Coffee Elevation:
1400 m

Coffee Farm:
_________________________

Coffee Roasting Date, Roaster
Greater Good Coffee Co.
12-5-13

Coffee Processing:

Wet

The beans have the fragrance of chocolate, sweet floral like of coffee blossom, vanilla, hickory, snow peas, lavender, chamomile, basil flowers, apple, bosc pear, musk, cream, plum.

The grounds have a fragrance of shiitake mushroom, clove, cream of tarter, leather, chill pepper, paprika,

The aroma of this coffee is of leather, black pepper, chicory, musk, oak, molasses, tannin, toast,

This is a medium body with the acidity to high

The acidity of this coffee is high and over powering

The flavors of this coffee are of sower lemon, turmeric, garlic, potato, toasted almonds, tobacco.

THIS COFFEE TASTES AND HAS THE CHARACTERISTICS OF HAVING HEMILEIA VASTATRIX OR COFFEE RUST

Coffee Origin:
Nicaragua

Coffee Species:
Arabica

Coffee Varietal:
_________________________

Coffee Elevation:
1400 M

Coffee Farm:
Regional Estate Coffee

Coffee Roasting Date, Roaster
Greater Goods Coffee Co.
12-5-13

Coffee Processing:
Wet

The beans have the fragrance of sweet lemon, floral like of jasmine, hibiscus, plumeria, coffee blossom, white peach, berry like blue and raspberry, coca nibs, almond, cream,

The grounds have the fragrance of nectarine, banana, navel orange, cucumber, hops, rose, hibiscus, orange blossom, nutmeg on a back note, rosemary, thyme, saffron, bakers chocolate, vanilla.

The aroma of this coffee is of corn, chili pepper flakes, malt, toasted walnut, pomegranate, oregano, ginger, mustard seed, bay leaf, allspice

The body of this coffee is full body with delicate favors and complex notes

This is a high acidity coffee with citrus forward

The flavors of this coffee are of white grapefruit, hops, coriander, lavender, bakers chocolate, asparagus, leek, sesame seed, bay leaf, clove, cream, black pepper, chervil, and jasmine.

Back nots of vanilla, and tomato.