Coffee Origin
Kenya, Giankanja

Coffee Species
Arabica

Coffee Varietal
Kent, Ruiru, SL28

Coffee Elevation
1820M

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Augie’s Coffee Roasters - 10/26/2016

Coffee Processing
washed

The beans have the fragrance of yeast, brown sugar, gram cracker, plum, blood orange, black cardamom, oats, persimmon vanillin, oak, and toasted walnut

The grounds have the fragrance of red grapefruit, honey suckle, prune, dried fig, wheat germ, plumeria, malt, white cranberry, oak, and dried shiitake mushroom

CUPPING

The aroma of this coffee is of burnt brown sugar, toasted walnut, plum, dried goji, fermented pineapple, Ceylon cinnamon, honeycomb, and brown rice with a subtle undertone of wheat germ and oak

This is a full body coffee that is smooth and velvety at first with it going to a chewy and creamy texture finishing to a dry tea like feel

This is a high acidity that is sharp, and juicy with a bright tartness through out much like malic acid

The flavors of this coffee are of red grapefruit, Ceylon cinnamon, black cardamom, white cranberry, Winesap apple, soil, peanut husk, posted hazelnut, dried goji, bourbon, and bergamot

As it cools the citrus becomes sweeter and notes of bittersweet chocolate develop along with tart berries

CHEMEX

The aroma of the cup Meyer lemon, cocoa powder, black cardamom, roasted hazelnut, honeycomb, bergamot, pomelo and oat

The body is medium with a smooth and velvety texture but drops fast to a tea-like consistency

The acidity is lower and not as pronounced at cupped but still retains its malic taste

The flavors are of pomelo, Ceylon cinnamon, oak, black cardamom, mushroom, white cranberry, roasted hazelnut, bergamot, black tea, and almond flour

FRENCH PRESS

The aroma of this method is of bergamot and black tea, with subtle citrus pith notes

The body is weak and very tea-like in texture and feel

The acidity is mild with no trace of malic or citric acid in any way more of a floral spice

The flavors of this cup are very weak with black cardamom, white cranberry, black tea, and hazelnut flour

This is by far the work way to enjoy this coffee as is makes it like a instant tea

Coffee Origin:
Hawai’i, Maui ; Ka’anapali

Coffee Species
Typica

Coffee Varietal
Yellow Caturra

Coffee Elevation
_________________________

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Big Island Coffee Roasters - 11-1-2016

Coffee Processing
Natural

The fragrance of the beans are of raisin, malt, honeycomb, raw almond, milk powder, black cardamom, rambutan, preserved lemon, cocoa powder, and taro

The grounds have the fragrance of rambutan, pinot grape, honeycomb, apricot, plum, pomelo, sandalwood, pomelo, cashew, golden raisin, black cardamom, kombu, and Ceylon cinnamon

CUPPING

The aroma is of almond, buckwheat honey, toasted chia, taro, malt, prune, cocoa powder, pomelo, Hawaiian sandalwood, date, and feast tobacco

This is a medium body coffee that is smooth with a slick and velvety back tapering to a syrupy and chewy coating

This has a mild muted acidity like of Oxalic acid giving a tart forward the finishing to a rough and unbalanced dry finish

The flavors of this coffee are of milk chocolate, plum, almond butter, pomelo, soil, black cardamom, black walnut, dried apricot, malt, pinot noir grape, white pepper, fresh tobacco, and tamarind

As it cools notes of vanilla and cream develop along with subtle notes of tangerine and gooseberry

AEROPRESS

The aroma of the cup is of soil, black cardamom, walnut, toasted black sesame seed, milo wood, sour cream, beef bullion, and cocoa bean pod

The body is medium with a smooth and velvety texture but keeps it throughout not like when cupped and finished with a sweet caramel

This has a high acidity that is tart and complex with a lingering vibrant structure like of tart citrus with a lactic acid base

The flavors of the cup are of red apple, pomelo, soil, caramel, baked peach, chocolate ganache, toasted black tea leaf, sandalwood, date and fig

I would not have recomened this at first but letting it cool just slightly crought out a great complexity from this coca notes along with stone fruit that was not present in the cupping