Coffee Origin:
Hawai’i, Maui ; Ka’anapali
Coffee Species
Typica
Coffee Varietal
Yellow Caturra
Coffee Elevation
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Coffee Farm/ Producers
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Coffee Roasting Date, Roaster
Big Island Coffee Roasters - 11-1-2016
Coffee Processing
Natural
The fragrance of the beans are of raisin, malt, honeycomb, raw almond, milk powder, black cardamom, rambutan, preserved lemon, cocoa powder, and taro
The grounds have the fragrance of rambutan, pinot grape, honeycomb, apricot, plum, pomelo, sandalwood, pomelo, cashew, golden raisin, black cardamom, kombu, and Ceylon cinnamon
CUPPING
The aroma is of almond, buckwheat honey, toasted chia, taro, malt, prune, cocoa powder, pomelo, Hawaiian sandalwood, date, and feast tobacco
This is a medium body coffee that is smooth with a slick and velvety back tapering to a syrupy and chewy coating
This has a mild muted acidity like of Oxalic acid giving a tart forward the finishing to a rough and unbalanced dry finish
The flavors of this coffee are of milk chocolate, plum, almond butter, pomelo, soil, black cardamom, black walnut, dried apricot, malt, pinot noir grape, white pepper, fresh tobacco, and tamarind
As it cools notes of vanilla and cream develop along with subtle notes of tangerine and gooseberry
AEROPRESS
The aroma of the cup is of soil, black cardamom, walnut, toasted black sesame seed, milo wood, sour cream, beef bullion, and cocoa bean pod
The body is medium with a smooth and velvety texture but keeps it throughout not like when cupped and finished with a sweet caramel
This has a high acidity that is tart and complex with a lingering vibrant structure like of tart citrus with a lactic acid base
The flavors of the cup are of red apple, pomelo, soil, caramel, baked peach, chocolate ganache, toasted black tea leaf, sandalwood, date and fig
I would not have recomened this at first but letting it cool just slightly crought out a great complexity from this coca notes along with stone fruit that was not present in the cupping
