Coffee Origin:
Hawai’i, Puna
Coffee Species
Arabica
Coffee Varietal
65% typica
33% caturra colombiana
2% yellow catuai
Coffee Elevation
1000 ft
Coffee Farm/ Producers
Wai Puna - 8/12/2019
Coffee Roasting Date, Roaster
Wai Puna
Coffee Processing
Wet-processed. Sun-dried
This coffee was stated to have = or - 3% CBB but hand-sorting the bag there was more than 3% along with underdeveloped beans, beans with the cherry still on along with over-roasted and floaters mixed in
The beans have the fragrance of bakers chocolate preserved lemon, fresh oregano, musk, tobacco, hazelnut, lime pith, soil, milo wood, ashy, puffed brown rice, rubber, and black apple
The grounds have the fragrance of white grapefruit, sandalwood, musk, tobacco, ash, hazelnut, lime pith, soil, fishy note, and sour cherry.
CUPPING
The aroma is of soil, ashy, dutch process cocoa, hazelnut, sandalwood, clove stem, Meyer lemon, dried bell pepper, marjoram, and rubber
This is a medium body coffee that is smooth but has a chewy tea-like consistency
This is a coffee that is high I malic acid and lingers leaving your mouth dry and needing water
The flavor is of ash, with subtle notes of cocoa, tossed oat, onyx cocoa, iodine, rubber, and baking soda
As it cools vegetable notes develop like of bell pepper and thyme but is still ashy
AEROPRESS
The aroma is of mellowed out but still have the wood, soil, and ashy note
The body is thinner and more watery
The acidity is still about the same if not a little higher
The flavor is of spice like clove, ground and stale ginger, ash, smoked paprika, and dutch process cocoa powder
