Coffee Origin:
Hawai’i , Puna

Coffee Species:
Arabica

Coffee Varietal:
Yellow Caturra

Coffee Elevation
_________________________

Coffee Farm/ Producers:
Big Island Coffee Roasters

Coffee Roasting Date, Roaster
Big Island Coffee Roasters - 3/2/2015

Coffee Processing:
honeyed / pulped natural

The beans have the fragrance of toasted cocoa nib, sandalwood, dill, chervil, almond, jasmine, Manila tamarind, dragon fruit, coconut husk, apricot, white peach, prune, bees wax, curry, damp soil, saffron, black truffle, and green rooibos tea

The grounds have the fragrance of honey suckle, Mangosteen, sandalwood, bakers chocolate, green rooibos tea, damp soil, dried lemon zest, macadamia nut oil, dried apricot, prune, bosk pear, smoked paprika, plumeria, and Pitaya

The aroma id of cocoa nib, golden raisin, bees wax, dried apricot, dill, roasted almond, bosk pear, Manila tamarind, light floral notes

This is a full body coffee that is big with a smooth mouth fell lingering with a velvety coating that is through out the cup

This is a high acidity coffee that is crisp with a beautiful juicy structure, lingering with complexity and a clean finish

Flavor

The flavors of this coffee are of black cherry, plum, apricot, dark chocolate, Mangosteen, coffee cherry, saffron, sandalwood, Pitaya, saffron, dried cranberry, red tea, blood orange, Asian pear, Egyptian hibiscus

As it cools complex cocoa notes come through along with a tart note like of white cherry and a subtle cinnamon note comes through also

Back note of caramel

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