origin: Hawai'i , hilo
varietal: Kanilehua
elevation: 1500 + Meters
farm: unk
process: washed
The beans of this coffee have the atom of mushrooms, white grapefruit, and ash
The grounds have the aroma of citrus, malt, mint, and honey
At the crack the aroma is of dark chocolate, molasses, maple syrup, and nutmeg.
This has high acidity, and a medium body.
The flavors of this coffee are of ash, malt, cedar, wet soil, clay, and yeast
origin: Hawai'i , kona
varietal: Typica
elevation: 1560 - 2000 Meters
farm: Hula Daddy
process: washed
The Beans have the aroma of chocolate, citrus, candy yams, parsley, apple, tobacco, yeast, slight cinnamon
The Grounds have the aroma of orange, coriander or hops, mango, tea, cardamom, peas, apple, and toast.
At the crack the coffee has the aroma of milk chocolate, Apricot, Berry like, earth notes like of celery, yeast, and oregano.
This is a medium high acidic full body coffee.
Notes of lavender, citrus like lemon or sweet lime, bakers chocolate, tobacco, coriander, fennel seed, toasted walnut, almond, chicory.
Cooling - citrus, apple, stone fruit like of peach or nectarine, cane, clove, bakers chocolate
