Coffee Origin: Hawai’i, Holualoa

Coffee Species:
Arabica

Coffee Varietal:
Typica

Coffee Elevation:
1,400 - 2,500 Ft.

Coffee Farm:
Hula Daddy

Coffee Roasting Date, Roaster
Laura Ross, 8/24/2013

Coffee Processing:

Natural

The beans have the fragrance of milk chocolate, passion fruit, banana, cream, strawberry, lavender, smoke, coffee cherry, milo wood, jasmine flowers, black current, macadamia nut, fermented lychee , cream de mint and vanilla

The grounds have the fragrance of cream, milk chocolate, mint, green apple, coconut husk, magnolia, tangerine, lavender, honey comb, black salt, blueberry, strawberry, vanilla, white peach, and oak

The aroma of this coffee is of coffee blossom, milo wood, pine resin, golden raisin, black cut tent, papaya, toasted nut like of macadamia, bakers chocolate, truffle, and red apple

This is a fill body Delicate, silky mouthfeel, that well rounded and sweet

This is a vibrant, complex, juicy, and delicate acidity that is well structured and lingering

The flavors of this coffee are of concord grape, apple cider, coffee cherry, molasses, macadamia nut, oak, black current, rambutan, soil, meat like of lamb, cracked ginger, rye, cola, pink lemon, bing cherry, carbon, and plum along with slight hints of tobacco, and squash blossom at the end

Back notes of asparagus