Coffee Origin:

Hawai’i - Hamakua

Coffee Species

Arabica

Coffee Varietal

Red Caturra

Coffee Elevation

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Coffee Farm/ Producers

Papaaloa Joe

Coffee Roasting Date, Roaster

July of 2019 - Papaaloa Joe

Coffee Processing

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The beans have the fragrance of burnt sugar, cocoa, pink lemon, basil. Marshmallow, hazelnut, oregano, papaya, dried mango, white pepper, fresh tobacco, alder wood, burlap, and clay.

The grounds have the fragrance of pink grapefruit, soursop, light brown sugar, coconut water, macadamia nut, clay, alder wood, burlap, coffee cherry, sumac, lemon oregano, tobacco, charred asparagus foam, and popcorn

CUPPING

The aroma id of bakers chocolate, marshmallow, macadamia nut, coffee cherry, sumac, tobacco, popcorn, papaya, dried mango, and tahini

This is a light body coffee with a velvety texture but a tea-like consistency

This is a very low acidity coffee that has a quick bright and crisp note but tappers off fast ending in a juicy and lingering malic acidity

The flavors are of soursop, white asparagus, white pepper, green papaya, macadamia nut, tobacco, sesame seed, yeast, damp soil, green tea, and plantains

As it cools notes of cocoa nibs develop long with oolong tea

AEROPRESS W/ Fellow Prismo Attachment

The aroma is of cocoa powder, and damp soil

The body and acidity is just like it cupped

The flavor id of chocolate ganache, soil, coffee, oak and woodsear mushroom

Can not recommend of this method