Coffee Origin:
Hawai’i, Kona

Coffee Species:
Arabica

Coffee Varietal:
Typica

Coffee Elevation:
UNK

Coffee Farm:
Mimi Friendship Store

Coffee Roasting Date, Roaster
Mimi Friendship Store - 6/18/2015

Coffee Processing:
wet

The beans have the fragrance of black berry, bakers chocolate, cinnamon, nougat, fermented lychee, iodized salt, Concord grape, muted lime oil, chicory, tamarind, vanillin, butter

The grounds have the fragrance of bell pepper, dark chocolate, molasses, Concord grape, yeast, watered down mint oil, ash, tamarind, orange blossom, vanillin and clove

The aroma of this coffee is of dried chili pepper flakes, damp wood, bakers chocolate, bell pepper, thyme, molasses, cinnamon, vanillin, dried black current, and loquat

This is a weak body coffee that is juicy with a dirty astringent lingering char that is creamy like of a cocoa nib

This coffee has a medium low acidity that is muted, unbalanced and has a lingering dirty taste

The flavored of this coffee are of chicory, raw hazelnut, damp soil, raw chocolate, nougat, loquat, turmeric, lime leaf, goat cheese, tamarind, dried coffee cherry, dehydrated black berry, clove, all spice, long pepper, and iodized salt

As it cools charcoal and artichoke hearts come through along with wheat grass and chicory

Coffee Origin:
Hawai’i, Kona

Coffee Species:
Arabica

Coffee Varietal:
Typica

Coffee Elevation:
375 M

Coffee Farm:
Oceanfront Coffee Cafe

Coffee Roasting Date, Roaster
Blue Pacific Coffee Co. - 6/29/2015

Coffee Processing:
wet

The fragrance of the beans are of roasted coca nibs, black current, tobacco, tofu, ponzu, prune, verbena black walnut, milo, rolled oat, ash, molasses, thyme, and muted clove

The Grounds have the fragrance of dried bell pepper, fish sauce, tasted black walnut, dried goji, longon, molasses, milo, white pepper, green papaya, ponzu, thyme, yeast, damp earth

The aroma of this coffee is of molasses, raw walnut, calamondin, thyme, chicory, dried bell pepper, chervil, mushroom, clove, milo, tofu, and dried black current

This is a weak body coffee that is slick with a very slight syrupy back but has the constancy of dirty water

This is a weak acidity coffee that is tart do to an ashy forward with a lingering dirty note through out

The flavor of this coffee is of damp soil, ash, chicory, calamondin zest, raw almond, baked tofu, calk, clay, oxidized milk chocolate, and a delicate note of clove

As it cools the milk chocolate develops with a burnt toast note with it and a deep roasted malt note thats to the point of it being ash