Coffee Origin: Hawai’i, Kona

Coffee Species:
Arabica

Coffee Varietal:
Typica

Coffee Elevation
_________________________

Coffee Farm:
SAKAMOTO

Coffee Roasting Date, Roaster
Waimea Coffee Co. - 7/8/2014

Coffee Processing:
Washed

*First off this coffee is aged in oak barrels for 12 years*

The beans have the fragrance of ash, green papaya, slight hint of citrus like of red grapefruit peel, muted mint, and cashew

The grounds have the fragrance of bakers chocolate, carbon, molasses, ash, sulfur, burnt pecan, potato, chamomile, and iodine

The aroma of this coffee is of turpentine, ash, mushroom, soil, molasses, tomato paste, toasted pecan, and leather

This is a weak body coffee that is watery, tea like, slick dry, and has no depth

This is a medium acidity that is unbalanced, lingering, dirty, dry, dull, and deep

The flavors of this coffee are of ash, burnt cashew, carbon, sulfur, soil, molasses, and roasted cocoa nibs, and baking soda