Coffee Origin:
Hawai’i, Hamakua
Coffee Species
Arabica
Coffee Varietal:
Typica (Guatemala)
Coffee Elevation
303M
Coffee Farm/ Producers
Pulelehua Farm
Coffee Roasting Date, Roaster
Big Island Coffee Roasters - 5/3/2016
Coffee Processing
Kenya - Washed
The beans have the fragrance of plum, blood orange, cinnamon, baking soda, copper, brown mustard seed, leather, bergamot, baked nutmeg, cedar, roasted coconut husk, lilac, toasted macadamia nut, cream, black currant, and malt
The grounds have the fragrance of prune, tamarind paste, whipped cream, bergamot, malt, wheat, cork, prickly pear, nougat, roasted cocoa nib, baked yellow peach, cinnamon, bell pepper, toasted macadamia nut, and chard oak
CUPPING
The aroma of this coffee is of prune, black currant, baked nutmeg, malt, lilac, oak, cream, toasted macadamia nut, burnt oregano, toasted cocoa nib, bergamot, bay leaf, and tamarind paste
This is a full body coffee that is rich and creamy with a velvety syrupy feel lingering in the front
This is a medium acidity coffee that is sweet with a loquat like acidity that is mild and juicy that lingerings then dissipates leaving a dry floral finish
The flavors of this coffee are of grilled blood orange, prune, black radish, muted ground cinnamon, roasted coconut husk, malt, bakers cocoa, Italian oregano, macadamia nut paste, sweet paprika, black salt, cedar, rooibos tea, wheat, and licorice root
As it cools a creamy and slight sharp texture develops with a big whipped cream flavor along with white corn, cherimoya, and grilled Eureka lemon skin
GINO
The aroma of the cup is of grilled lime, bergamot, lemon grass, black cardamom, plum, noni, dried goji, sumac, elderberry, dutch process cocoa, soil, leather, milo wood, ginger powder, coffee blossom tea, and wheat germ
The body is weak with a tea like consistency that is silky and juicy
The acidity is high with a bright citrus note forward with slight spice hints throughout
The flavors of this cup are of ginger powder, sumac, lemon grass, soil, burnt sugar, cinnamon,black cardamom, jicama, smoked paprika, noni juice, cedar, Hawaiian sandalwood, bakers hocolate, baked black current and sumac
Useing the Gino bright out more of the citrus notes and a plesent acidity that was not over powering but mad the body lacking but I do recomend this coffee on here alot
