Coffee Origin:
Hawai’i, Kona

Coffee Species
Arabica

Coffee Varietal
Typica - Guatemala

Coffee Elevation
_________________________

Coffee Farm/ Producers
Fire Island Coffee

Coffee Roasting Date, Roaster
Daylight Mind Coffee - 7/25/2016

Coffee Processing
Washed

The beans have the fragrance of leather, musk, caramel, peanut shell, friend passion fruit, black cardamom, soil, black tea, bakers chocolate, cinnamon, marjoram, oak, dried yellow corn, rye, prune, black grape, baking soda, and golden raisin

The grounds have the fragrance toffee, longon, sandalwood, soil, milk chocolate, honeycomb, black grape, dried red apple, marjoram, mirth, yucca flour, smoked paprika, musk, and cinnamon

CUPPING

The aroma of this coffee is of raisin, musk, tamarind, soil, cinnamon, squash flower, marjoram, apple wood, yucca root, tobacco, nougat, dried yellow corn and rye

This is a heavy bodied coffee that is thick and syrupy with a creamy and velvety texture

This has an ashy like acidity that is dry and chalky tapering to a very delicate since note

The flavors of this coffee are of burnt caramel, carbon, leather, purple bell pepper, baking soda, onyx cocoa powder, oak, vanillin, black apple, dried passion fruit, toasted peanut shell, wormwood, gray clay, sandalwood, yucca root, magnolia, plum, black cardamom, black tea, and tapioca flour.
As it cools notes of cinnamon, bakers chocolate, toffee, tobacco and black tea

AEROPRESS

The aroma of the cup black tea, soil, cocoa nib, black cardamom, yucca root, dried basil, plum, sandalwood, dried black cherry, and chicory

The body the body is much like being cupped but is very dry now with a lingering aftertaste

The acidity is exactly as cupped

The flavors of the cup are of chalk, black cardamom, yucca root, sandalwood, dried black apple, chicory, sour milk powder, fermented lychee, clove stem, burnt hazelnut, and carbon

I can not recommend this coffee on this as it does nothing to help it nor bring out any unique aspects