Coffee Origin: Colombia; Santander, Aratoca

Coffee Species:
Arabica

Coffee Varietal:
Bourbon, Caturra

Coffee Elevation:
1,700 - 1,900 M

Coffee Farm/ Producers
La Pradera

Coffee Roasting Date, Roaster
Equator Coffees & Teas - 4/27/2015

Coffee Processing:
Washed

The beans have the fragrance of toffee, orange blossom honey, french vanilla, tangerine, tobacco, leather, goats milk cheese, metallic, oregano, clay, dark chocolate, cedar, tomato juice, and aloe

The grounds have the fragrance of chocolate curls,tart cherry, leather, magnolia, ponzu sauce, cedar, suffer, swiss cheese, tarragon, oregano, paprika, vanillin, chocolate basil, and burnt sugar

The aroma of this coffee is of soil, spearmint, vanillin, clove, cedar, all spice, bittersweet chocolate, leather, cashew, and ponzu sauce

This is a light body coffee that is slick and watery with a almond water to tea like consistency

This is a medium acidity coffee that is wild with a juicy and crisp citrus back bone but has a dry, muted and dirty end that lingers

The flavors of tis coffee are of chai, all spice, vanillin, bittersweet chocolate, leather, cashew butter, burnt sugar, tarragon, buckwheat, soil, orange blossom

As it cools the orange blossom and turmeric comes through along with almond

Back note of green tea

Coffee Origin:
Sumatra, Aceh

Coffee Species:
Arabica

Coffee Varietal
Bourbon

Coffee Elevation
1,300 M

Coffee Farm/ Producers:
Sabri

Coffee Roasting Date, Roaster
Ceremony Coffee Roasters - 4/27/2015

Coffee Processing:
Wet Hulled

The beans have the fragrance of bergamot, key lime zest, dried green apple, squash blossom, thyme, chayote, Manila tamarind, daikon, toasted walnut, quinoa, caramel

The grounds have the fragrance of key lime, hemp, bell pepper, cauliflower, chayote, rye, fuyu persimmon, black apple, chicory, bakers chocolate, tamarind, bottle brush, orange wood, white tea, nougat

The aroma of this coffee is of tamarind, balers chocolate, toffee, caramel, quinoa, date, thyme, green apple, hazelnut, orange wood, hemp, grilled squash blossom, and peach

This is a medium to full body coffee that has a creamy coating with a smooth and juicy round mouth fell

This is a high acidity coffee that is bright with a sharp juicy structure that is clean and complex

The flavors of this coffee are of almond water, quinoa, fuyu persimmon, demerara sugar, black apple, cocoa powder, key lime, dried coconut, chantarel mushroom, mangosteen, tamarind

As it cools mangosteen, key lime zest and tamarind come through and the toffee, caramel notes disappear but a white pepper and oolong tea note appear with a creamy finish