Waimea Coffee Co. - SAKAMOTO AGED PEABERRY

Coffee Origin: Hawai’i, Kona

Coffee Species:
Arabica

Coffee Varietal:
Typica

Coffee Elevation
_________________________

Coffee Farm:
SAKAMOTO

Coffee Roasting Date, Roaster
Waimea Coffee Co.  - 7/8/2014

Coffee Processing:
Washed 

*First off this coffee is aged in oak barrels for 12 years*

The beans have the fragrance of ash, green papaya, slight hint of citrus like of red grapefruit peel, muted mint, and cashew

The grounds have the fragrance of bakers chocolate, carbon, molasses, ash, sulfur, burnt pecan, potato, chamomile, and iodine

The aroma of this coffee is of turpentine, ash, mushroom, soil, molasses, tomato paste, toasted pecan, and leather

This is a weak body coffee that is watery, tea like, slick dry, and has no depth

This is a medium acidity that is unbalanced, lingering, dirty, dry, dull, and deep

The flavors of this coffee are of ash, burnt cashew, carbon, sulfur, soil, molasses, and roasted cocoa nibs, and baking soda

Entimos Coffee Rosters - Ethiopia Wote Konga

Coffee Origin: Ethiopia, Yirgacheffe 

Coffee Species:
Arabica

Coffee Varietal:
Heirloom

Coffee Elevation:
1,800 - 2,200 M

Coffee Farm:
Wote Konga

Coffee Roasting Date, Roaster
Entimos - 7/28/2014

Coffee Processing:
Washed

The fragrance of this coffee is of blackberry, strawberry, coffee blossom, sugar cane, summer savory, white peach, banana, vanilla, and whiskey 

The grounds have the fragrance of black salt, meat like of lamb, dill, mushroom, oak, cheddar cheese, and soil

The aroma of this coffee is of dried blueberry, oak, soil, walnut, black tea, sage, and toasted sesame seed

This is a full body coffee that is smooth, rounded, velvety, with a showy coating

This is a high acidity that is tart, juicy, balanced, delicate, crisp and lingering

The flavors of this coffee are of yellow peach, oak, green tea, marionberry, Eureka lemon, cashew, back sesame seed, magnolia, apricot, bosk pear, milk chocolate, and wasabi