Coffee Origin: Hawai’i, Kona

Coffee Species:
Arabica

Coffee Varietal:
Typica

Coffee Elevation:
2500 feet

Coffee Farm/ Producers:
Hula Daddy

Coffee Roasting Date, Roaster
Laura Ross - 12/23/2014

Date Sampled:
1/3/2015

Coffee Processing:
Dry Natural

Notes

The beans have the fragrance of blackberry, dark chocolate, guava, strawberry papaya, pasta water, saffron, Puloson, plumeria, oak, blood orang peel, macadamia nut, Beach morning glory, noni, yeast, tobacco, poi, basmati rice

The grounds have the fragrance of poha, guava, green papaya, macadamia nut, noni, tomato, bakers chocolate, lemon verbena, Buddhas hand, Puloson, black salt, black current, basmati rice

The aroma of this coffee is of black current, bakers chocolate, Puloson, basmati rice, saffron, macadamia nut, ohia, molasses, long pepper, noni, blackberry, papaya flower, basil, milo and citron

This is a full body coffee with a smooth syrupy and delicate mouth fell reminiscent of chocolate ganache and cream

This is a medium high acidity coffee that is juicy, bright, well balanced with a complex notes like of tart berry and hops

The flavors of this coffee are of concord grape, blackberry, blood orange, noni, puloson, Persian cucumber, green papaya, chocolate Ganache, ohia, poha berry, black current, tomato, macadamia nut, poi, star fruit, ginger, cane sugar, chia, celery, prune, and crimson raisin

Back notes of green tea and saffron

Coffee Origin: Costa Rica

Coffee Species:
Arabica

Coffee Varietal:
Caturra, Catuai

Coffee Elevation:
1,600 - 1,700 M

Coffee Farm/ Producers:
Finca La Concepcion

Coffee Roasting Date, Roaster
Stone Creek Coffee - 6/22/2014

Coffee Processing:
Mechanically Washed

The beans have the fragrance of corn, bakers chocolate, cinnamon, toasted almond, carbon, hickory, marionberry, fermented lemon, wheat, long pepper

The grounds have the fragrance of plum, bittersweet chocolate, kale, nougat, hickory, black walnut, dried fig, cane sugar

The aroma of this coffee is of almond, mission fig, hickory, bittersweet chocolate, cinnamon, dried white peach, cane sugar, soil

This is a medium body coffee that is smooth but has a lingering dirty consistency

This is a high acidity coffee that is sharp, tart and has a forward unbalanced dirty structure

The flavors of this coffee are of white pepper, dried fig, carbon, toasted black walnut, chicory, prickly pear, ash, hickory, iodized salt, lime peel, burnt tomato paste, and a slight hint of yellow peach