Coffee Origin: Costa Rica, Cedral

Coffee Species:
Arabica

Coffee Varietal:
Caturra , Catuai

Coffee Elevation:
1,500 - 1,600 M

Coffee Farm/ Producers
El Joaquin
William Hidalgo Vindas

Coffee Roasting Date, Roaster
1000 Faces - 3/16/2015

Coffee Processing
Fully Washed

The beans have a fragrance of nougat, walnut, lemon zest, tobacco, bakers chocolate, damp wood, black cardamom, cantaloupe, hay, green papaya, roasted wheat, cream of tarter, and brown sugar

The grounds have the fragrance of tart cherry, star fruit, cream of tarter, dark chocolate, tobacco, butterscotch, germ grape, roasted hops, blanched almond, celery seed, chia, butter, citrus pulp, toasted sourdough bread

The aroma of this coffee is of chicory, molasses, burnt sugar, tamarind, date, goji, black cardamom, blanched almond, caramel, onyx coca powder, blood orange, black tea and chia

This is a medium body coffee that is smooth and slick but has a strong tea like consistency

This is a medium acidity coffee that is slightly tart with sweet notes like of burnt sugar and orange juice together, It tapers to a dry astringent and lingering unbalanced finish

The flavors of this coffee are of butterscotch, blood orange, black cardamom, purple carrot, tobacco, baking soda, bakers chocolate, tamarind, celery, rubbed sage, and blanched almond

Back note of black tea

As this coffee cools cream and tomato come through along with cantaloupe, delicate notes of marshmallow and lemon zest

Coffee Origin: Colombia; Alto Del Obispo, Huila

Coffee Species:
Arabica

Coffee Varietal:
100% Yellow Bourbon

Coffee Elevation
1,667 M

Coffee Farm/ Producers
El Diamante

Coffee Roasting Date, Roaster
Halfwit Coffee Roasters - 3/16/2015

Coffee Processing:
24 Hour Dry Fermentation, Followed By Four Washes

The beans have the fragrance of fennel leaf, grape leaf, nougat, toast, malt, ponzu, dried persimmon, pine, brazil nut, musk, honeysuckle, brown sugar, chicory

The grounds have the fragrance of tart green apple, cedar, sulfur, burnt caramel, red apple, cranberry, bell pepper, thyme, roasted pine nut, chicory, citron and leather

The aroma of this coffee is of honeysuckle, blanched almonds, caramel, baked green apple, bell pepper, butter, ponzu, basil, leather, yucca flower, tomato, and thyme

This is a medium body coffee that is smooth and creamy but is tea like and has a water consistency at a 3 min and 5 min brew

This is a high acidity coffee that is bright with a sharp tart note that is forward.

The flavors are of apricot, cranberry, baked green apple, butter, malt, saffron, toasted hops, cranberry, bell pepper, cashew, dill, pickle juice, fuyu persimmon, pine nut, cedar, iodine, and nougat

As it cools dry black tea and goji come out along with dark chocolate