Coffee Origin:
Hawai’i, Maui

Coffee Species
Arabica

Coffee Varietal
Typica

Coffee Elevation
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Coffee Farm/ Producers
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Coffee Roasting Date, Roaster
Big Island Coffee Roasters - 7/16/2016

Coffee Processing
washed

The beans have the fragrance of caramel, bakers chocolate, malt, nectarine, clove stem, maple pollen, toasted black walnut, rye, musk, black cardamom, blackberry, feta cheese, buckwheat, oak, leather, sun dried tomato, gooseberry, and soil

The grounds have the fragrance of bergamot, maple syrup, cayenne pepper, fresh tobacco, sulfur, toasted black walnut, cocoa nib, white cranberry, malt, milo wood, vanillin, dried blackberry, dried rainbow papaya, saffron, and buckwheat

CUPPING

The aroma of the coffee is of licorice root, bakers chocolate, baked almond, bergamot, fresh tobacco, white cranberry, malt, oak, dried bell pepper, nougat, chicken bouillon and butter

This is a medium with a smooth and juicy feel but is slightly tea like consistency with a velvety back note

This is a high acidity coffee with a deep forward and lingering taste of malic acid that is very dry

The flavors of this coffee are of tobacco, malt, burnt caramel, soil, raw walnut, oak, carbon, onyx cocoa powder, artichoke, bergamot stem, oolong tea, thyme, grilled white grapefruit, dill, toffee, and cream

As it cools notes of caramel are prominent with delicate berry notes and cream along with a tapioca flour