Coffee Origin:
Hawai’i, Kona
Coffee Species:
Arabica
Coffee Varietal:
Typica (G)
Coffee Elevation
1,400 ft. - 3,500 ft.
Coffee Farm/ Producers
Twigg-Smith Estate
Coffee Roasting Date, Roaster
Twigg-Smith Estate - 7/3/2015
Coffee Processing:
Wet
air roasted
The beans have the fragrance of dill, cocoa powder, papaya, cashew, oak, malt, coconut husk, iodine, molasses, tamarind, bottle brush, tomato paste, Meyer lemon, saffron, passion fruit skin, tobacco, damp soil, green apple, toast, rye, and potato
The grounds have the fragrance of sulfur, raw potato, lemon zest, bakers cocoa, cinnamon, damp soil, honey, maple syrup, that, cherimoya, raw walnut, papaya blossom, jasmine, caraway seed, and smoldering hickory
The aroma of this cup is of cashew, burnt tomato paste, hickory, dill, bottle brush, coconut husk, tobacco, muted cocoa powder, faint notes of lemon zest, and papaya
This is a weak body that is smooth with a slick dirty water feel
This is a high acidity coffee that is dry, muted, dull, dry, and lingering like it is tainted, under developed beans, and over fermented
The flavors of this off are of raw walnut, iodine, tobacco, moldy orange, chia seed, cauliflower, white vinegar, dill, bottle brush, sulfur, raw potato, smoldering hickory, cedar, onyx cocoa powder, burnt pop corn
As it cools it becomes very sour, bitter and unpalatable
⅓ of the 8oz bag affected by CBB
