Coffee Origin:

Hawai’i, Hamakua

Coffee Species:
Arabica

Coffee Varietal:
Typica

Coffee Elevation:
_________________________

Coffee Farm:
_________________________

Coffee Roasting Date, Roaster
Waimea Coffee Co. - 6/27/2014

Coffee Processing:
Washed

The beans have the fragrance of carbon, ashy, burnt walnuts, calimodian, black pepper, and molasses

The grounds have the fragrance of pine, carbon, ash, burnt almond, oregano, soil, slight nits of coriander, mint, and lemon peel

The aroma of this coffee is of parley, walnut, coca nibs, soil, damp wood, and bottle brush

This is a medium body coffee that is watery, dry and lacks depth and roundness

This is a high acidity coffee that is lingering , muted, tart, unbalanced, dry

The flavors of this coffee are of carbon, walnut, dark cocoa powder, ashy, molasses, slight hints of mint and hickory