Coffee Origin:
Hawai’i, Ka’u

Coffee Species:
Arabica

Coffee Varietal:
Typica

Coffee Elevation:
_________________________

Coffee Farm:
AIKANE PLANTATION

Coffee Roasting Date, Roaster
Waimea Coffee Co. - 7/9/2014

Coffee Processing:
Washed

The beans have the fragrance of tar, bakers chocolate, sun dirtied tomato, soy sauce, smoke fish, camomile, slight hint of black berry and mango

The grounds have the fragrance of clove, lemon peel, cocoa powder, black berry, mango, papaya, dandelion, burnt toast, carbon, and soil

The aroma of this coffee is of roasted corn, toasted walnut, meat like of lamb, soil, damp wood, butter, yucca flower, and leather

This is a medium body coffee that is watery and tea like with no roundness or texture

This is a high acidity coffee that is dirty, dull, lingering, tart, and unbalanced

The flavors of this coffee are of clove, curry, ash, carbon, hickory, soy sauce, soil, burnt toast, and asparagus