Coffee Reviews

Maranda Farms - Yellow Caturra

Coffee Origin :

Hawai’i, Ka’u

Coffee Species

Arabica

Coffee Varietal

Yellow Caturra

Coffee Elevation

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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

CBB bean count is 26 beans in the bag

Blue Oak Coffee Roasting - Brazilian Estrada Do Sol

Coffee Origin:

Brazil, Mogiana

Coffee Species

Arabica

Coffee Varietal

_________________________

Coffee Elevation

_________________________

Coffee Farm/ Producers

_________________________

Coffee Roasting Date, Roaster

Blue Oak Coffee Roasting,

11/2/2018

Coffee Processing

Washed

The beans have the fragrance of tobacco, oak, damp soil, black cardamom, clove stem, black tea, toasted black walnut, alfalfa, burnt sugar, carbon, baked blackberry and lilac

The grounds have the fragrance of tar, black cardamon, oak, damp soil, marionberry, sandalwood, vanillin, marshmallow, licorice root, and alfalfa

CUPPPING

The aroma is of licorice root, oak, soil, marionberry, hazelnut, coffee, cocoa powder, bell pepper, sun dried tomato, and kombu

This is a medium body that is thick with a syrupy feel and heavy

The acidity is a medium-low with a astringent ashy note that is dominating and makes you salivate as it is very dry and chalky

The flavor is of carbon, ash, black cardamom, oak, dutch process cocoa powder, black walnut, licorice root, burnt sugar, malic acid, tamarind wood, kombu, dragons blood, and tobacco

as it cools the a sweet not develops but not very notable just more of a burnt tartness instead

AREOPRESS

The aroma is mellower then cupped with more of a delicate earth tone and more herbaceous notes like of chia, dandelion and palm ponen

The body is watery with a slick juicy and dirty stickiness like of molasses

The acidity is is lingering, dirty, unbalanced and tart

Flavors of artichoke, carbon, soil, oak, black tea, black salt, dutch process cocoa powder, and hazelnut

I can not recommend this coffee on this of at all

score of this coffee is not specialty nor above 60