Coffee Origin:
Hawai’i, Kona
Coffee Species
Arabica
Coffee Varietal
Typica
Coffee Elevation
_________________________
Coffee Farm/ Producers
Keala’s Coffee
Coffee Roasting Date, Roaster
Keala’s Coffee - 3/21/2016
Coffee Processing
Washed
The beans have the fragrance of molasses, dried star fruit, bakers chocolate, coconut husk, green papaya, caramel, cinnamon, worm casing, citron, and tamarind
The grounds have the fragrance of caramel, coconut just, dried lilikoi, soil, bakers chocolate, Hawaiian sandalwood, honeysuckle, molasses, tamarind, tea tree husk, ponzu, and dehydrated strawberry
CUPPING
The aroma of this coffee is of ponzu, tobacco, milo wood, burnt caramel, bakers chocolate, toasted coconut, strawberry, dried lilikoi, mountain apple, and grilled chicory
This is a weak body that is watery and a juicy feel in the back with a creamy and sticky feel on the top of your mouth
This is a low acidity coffee that is mellow and dull with a very faint vibrancy that quickly dissipates
The flavors of this coffee are of dried lilikoi, soil, bakers chocolate, mountain apple, dried star fruit, roasted coconut husk, green papaya, burnt caramel
As it cools marshmallows, and berry notes have developed like blueberry, and strawberry along with cherimoya and lilikoi
AEROPRESS
The aroma of the cup is of soil, burnt cocoa nib, roasted coconut husk, oak, cashew, bosc pear, band-aid, and liquid smoke
The body is spot on as the cupping
The acidity is higher with a sharp note that is really juicy and astringent
The flavors of this cup are of citron, rose hips, toasted coconut, caramel, cocoa nib, dried star fruit, mountain apple, curry leaf, nori, and black tea
I can not recomend this coffee on this beacuse it is as bad as being cupped, The only effect useing this is if you want a higher acidty but that is it
