Coffee Origin :
Hawai’i, Ka’u
Coffee Species
Arabica
Coffee Varietal
Yellow Caturra
Coffee Elevation
_________________________
Coffee Farm/ Producers
Maranda Farms
Coffee Roasting Date, Roaster
Maranda Farms
7/20/2018
Coffee Processing
Washed
The beans have the fragrance of honey comb, apple banana, cinnamon, Hawaiian sandalwood, blood orange, macadamia nut shell, bakers chocolate, plumeria, green apple, papaya blossom, leather, dried bell pepper, cumin, white pepper, jasmine, and cream
The grounds have the fragrance of caramel, navel orange, plumeria, Hawaiian sandalwood, macadamia nut shell, dark chocolate, plumeria, kiwi, green papaya, silver nettle green tea, jasmine, sesame seed, cream, leather, raw almond, white nectarine and ponzu sauce
CUPPING
The aroma is of toasted almond, crimson raisin, leather, blood orange, Hawaiian sandalwood, milk chocolate, plumeria, jasmine, cream, honey comb, macho banana, cinnamon, dragons blood, frankincense and liquid smoke
This is a medium to heavy body coffee that is thick with a sticky coating that is like dark corn syrup but a little rough at the finish
This is a high acidity coffee that is tart forward with a dry and lingering tart finish
The flavor is of chicory, dutch process chocolate powder, plumeria, honey comb, banana, toasted cinnamon, frankincense, caramel, cola, ponzu, blood orange, cream of tarter, leather, sun dried tomato, white pepper, tobacco, black cherry, and prune
As it cools notes of black grape, vanillin, white cranberry, and goji develop along with a beautiful sweetness
FRENCH PRESS
The aroma is of black tea, oak, squid ink, chicory, camomile, and ashy water
The body is very tea like with a watery consistency lacking depth
The acidity is also lacking any vibrantcy or depth and is unbalanced
The Flavors in the cup are of leather, cocoa powder, dehydrated green apple, cream of tarter, goat cheese, dragons blood and oak.
It lacks the qualities of the cupping so therefore I cannot recommend this coffee on this method
CBB bean count is 26 beans in the bag