Coffee Origin:
Hawai’i; Maui, Ka'anapali,
Coffee Species
Arabica
Coffee Varietal
Maui Mokka
Coffee Elevation
_________________________
Coffee Farm/ Producers
Maui Grown
Coffee Roasting Date, Roaster
Big Island Coffee Roasters - 5/3/2016
Coffee Processing
Washed
The beans have the fragrance of cinnamon, light brown sugar, basmati rice, black sesame seed, ponzu, graham cracker, milo wood, kombu, black grape, wheat, peanut shell, dried black currant, vanillin, milk chocolate, dried mango, soil, turmeric, and sweet lime
The grounds have the fragrance of nougat, creme fraiche, brown sugar, graham cracker, dried mango, milk chocolate, black current, basmati rice, stale cinnamon, vanillin, sweet lime, white grape, longon, bosc pear, and wheat
CUPPING
The aroma of this coffee is of light brown sugar, basmati rice, graham cracker, turmeric, kombu, longon, white grape, green papaya, wheat, black cardamom, and ponzu
This is a medium - full body coffee that is smooth and creamy with a very slight rough finish but is still velvety throughout
This is a medium acidity coffee that is very juicy with a crisp complexity like caramel with tones of sweet citrus
The flavors of this coffee are of mole sauce, toasted graham cracker, kombu, longon, green papaya, ponzu, wheat, black cardamom, raw cocoa bean, vanillin, tahini, wheat, bosc pear, puffed brown rice, creme fraiche, grilled pineapple, and burnt brown sugar
As it cools notes of tobacco infused milk develop along with white grape, oak, and basmati rice
AEROPRESS
The aroma of the cup purple bell pepper, black cardamom, molasses, cocoa nib, rubbed sage, tamarind, sapote, burnt tomato paste, Italian, oregano, and nori
The body is weak with a juicy and slick mouthfeel that is dirty and rough like sand on the top of your mouth
This cups acidity is very high with a bug forward punch of tartness that quickly follows by a lingering dirty taste that is dry like of chalk
The flavors of this cup are of tamarind, smoked paprika, white pepper, Mexican oregano, nori, raw cocoa bean, carbon, burnt almond, burnt brown sugar, ginger powder, rubbed sage, sapote, and grilled black cherry
I would not recomend this coffee on this every!!! This coffee is to delacte for this and brings out to much of the oils along with a bad body and very high acidity. If you want coffee in a hurry use another method then this!!!
FRENCH PRESS
The aroma of the cup is of black cardamom, graham cracker, ponzu, kombu, baked black grape, wheat, vanillin, bosc pear, cocoa nib, and puffed brown rice
This is full body cup with a smooth velvety texture that is more on the herbaceous feel
The acidity is high with a tart forward that lingers finishing to a dirty astringent taste
The flavors of this cup are of dried chervil , turmeric, kombu, black cardamon, burnt graham cracker, soil, blood orange, wheat, tobacco, aged oak, ponzu, baked bosc pear, Mexican oregano, and black cherry
Useing the French Press brings out unique flavors and a much high acidity that is plesent but I would noy like to have more the one cup of this coffee like this
