Coffee Origin:
Hawai’i, Kona

Coffee Species:
Arabica

Coffee Varietal:
SL-28

Coffee Elevation:
2500 feet

Coffee Farm/ Producers:
Hula Daddy

Coffee Roasting Date, Roaster
Laura Ross - 12/23/2014

Coffee Processing:

The beans have the fragrance of concord grape, crimson raisin, dill, cinnamon, dark chocolate, ohia, lava soil, tamarind, bergamot, oolong, lilac, raspberry, milo, hops, dried black berry, licorice root, cumin, and a delicate hint of marijuana

The grounds have the fragrance of lilac, black cardamom, raspberry, dark chocolate, ohia, molasses, sassafras root, bittersweet chocolate, milo, cayenne pepper, maple syrup, vanillin, black current, soil, black salt, yellow tea, blood orange, dried yellow pineapple, delicate note of tobacco

The aroma of this coffee is of tasted almond, dark chocolate, sassafras root, nougat, lilac, blood orange, dill, black cardamom, black current, crimson raisin

This is a full body coffee that is smooth with a rich syrupy mouthfeel cooling to a creamy velvety medium body

This is a high acidity coffee that is bright with juicy complex notes forward and a lingering well balanced structure tapering to a delicate dry note

The flavors of this coffee are of blood orange, dried papaya, oolong, ohia, turbinado sugar, roselle, tobacco, vanillin, cedar, bakers chocolate, black cardamom, bergamot, lilac, blanched cashew, ginseng, and tart cherry.

As it cools notes of black current, vanilla, and coriander come through along with dried cranberry, tobacco, bakers chocolate, and mole sauce

Coffee Origin:
Guatemala, Huehuetenango

Coffee Species
Arabica

Coffee Varietal:
Caturra, Catuai

Coffee Elevation
1,600 - 1,800 M

Coffee Farm/ Producers:
Hoja Blanca
Florencio Villatoro

Coffee Roasting Date, Roaster
Crema Coffee Roasters - 3/30/2015

Coffee Processing
Fully washed and sun dried

The beans have the fragrance of orange pith, molasses, hazelnut, baking soda, malt, swiss coca, black current, oak, black cardamom, yam, turmeric, honey, faint note of vanilla

The grounds have the fragrance of ginger, dried cherry, dried goji, sulfur, caramel, malt, sassafras, cinnamon, mascot, hay, black tea, white grapefruit zest, and meat like of grilled beef

The aroma of this coffee is of caramel, sassafras, cinnamon, mascot, raisin, dill, malt, black cardamom, orange simple syrup, bakers chocolate, oak, and damp wood

This is a medium body coffee that is smooth and rich with creamy and juicy notes lingering to a syrupy chewy coating

This is a light acidity coffee that has a lingering tartness tapering to a dense pointed balance of citrus

The flavors of this coffee are of white grapefruit pith, sassafras, soil, black cardamom, black tea, black olive, black current, bakers chocolate, magnolia, dill, turmeric, and dried goji

As it cools it becomes watery and notes of black cardamom come through along with toasted walnut and bergamot