Coffee Origin:
Hawai’i, Maui

Coffee Species:
Arabica

Coffee Varietal:
Mokka

Coffee Elevation:
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Coffee Farm/ Producers
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Coffee Roasting Date, Roaster
Akamai Coffee Co. - 7/20/2015

Coffee Processing
Washed

CUPPING

The beans have the fragrance of toffee, milk chocolate, raspberry, soil, black cardamom, plum, mint, black grape, mahogany, leather, molasses and all spice

The grounds have the fragrance of plum, bakers chocolate, soil, honey suckle, toffee, black cardamom, white pepper, all spice, leather, oak, cashew, dried cherry, and sage

The aroma of this coffee is of black cardamom, dill, soil, molasses, oak, bakers chocolate, prune, cashew, all spice, sage, and black grape

This is a full body coffee with a deep and rich mouth fell that is heavy a very creamy with smooth texture

This is a low acidity coffee that is delicate and faint with no sharp note but does have a lingering dirty aspect

The flavors of this coffee are of caramel, soil, limoncello, bakers chocolate, molasses, plum, black grape, oak, all spice, butter, ash, tomato, and black cardamon

As it cools notes of soil, mahogany, butter and black apple come through along with a chalky back note

FRENCH PRESS

The aroma of the cup is of prune, damp wood, all spice, bakers chocolate, and burnt brown sugar

The flavors of doing it by french press is of caramel, milk chocolate, and cream with notes of soil, cinnamon, all spice, prune, crimson raisin through out and a subtle hint of red apple. There are back notes of tobacco and white pepper.

The body is smooth with a creamy mouth fell and rich texture thats velvety

Making it on French Press does not bring any acidity to this coffee and keeps it very delicate and faint with no dirty or lingering taste