Coffee Origin:
Hawai’i, Kona

Coffee Species:
Arabica

Coffee Varietal:
Typica (G)

Coffee Elevation
1,400 ft. - 3,500 ft.

Coffee Farm/ Producers
Twigg-Smith Estate

Coffee Roasting Date, Roaster
Twigg-Smith Estate - 7/3/2015

Coffee Processing:
Wet
air roasted

The beans have the fragrance of dill, cocoa powder, papaya, cashew, oak, malt, coconut husk, iodine, molasses, tamarind, bottle brush, tomato paste, Meyer lemon, saffron, passion fruit skin, tobacco, damp soil, green apple, toast, rye, and potato

The grounds have the fragrance of sulfur, raw potato, lemon zest, bakers cocoa, cinnamon, damp soil, honey, maple syrup, that, cherimoya, raw walnut, papaya blossom, jasmine, caraway seed, and smoldering hickory

The aroma of this cup is of cashew, burnt tomato paste, hickory, dill, bottle brush, coconut husk, tobacco, muted cocoa powder, faint notes of lemon zest, and papaya

This is a weak body that is smooth with a slick dirty water feel

This is a high acidity coffee that is dry, muted, dull, dry, and lingering like it is tainted, under developed beans, and over fermented

The flavors of this off are of raw walnut, iodine, tobacco, moldy orange, chia seed, cauliflower, white vinegar, dill, bottle brush, sulfur, raw potato, smoldering hickory, cedar, onyx cocoa powder, burnt pop corn

As it cools it becomes very sour, bitter and unpalatable

⅓ of the 8oz bag affected by CBB

Coffee Origin:
Ethiopia, Kochere

Coffee Species:
Arabica

Coffee Varietal:
Heirloom

Coffee Elevation
2,150 M

Coffee Farm/ Producers
various small producers

Coffee Roasting Date, Roaster
Augie’s Coffee Roasters - 4/25/2015

Coffee Processing
full natural

The beans have the fragrance of milk chocolate, blueberry, raspberry, Mandarin, cinnamon, grilled Meyer lemon, yucca flower, rose hips, jasmine, almond flour, candied white pineapple, chervil, goji, honey, orange blossom, white peach, stewed celery, kiwi berry, and a subtle damp wood note

The grounds have the fragrance of bakers chocolate, strawberry, raspberry, jasmine, Eureka lemon, malt, goji, white pineapple, Mandarin, cinnamon, rose water, magnolia, white pepper, crimson raisin, damp soil, chervil, hickory, licorice root, and white cranberry

The aroma of this cup is of toasted almond, jasmine, cocoa nibs, cranberry, raspberry, goji, yeast, crimson raisin, dried blueberry, rose hips, subtle lemon and damp soil

This is a full body coffee with a creamy intensity and silky honey finish that is lingering

This is a high acidity coffee that is bright with a complex citrus note that is well structured and juicy

The flavors of this coffee are of Eureka lemon, toasted cocoa nibs, Mandarin, raspberry, goji, ginger ale, hops, yellow peach, cedar, white cranberry, crimson raisin, almond, turmeric, Hawaiian papaya, black walnut, honey, licorice root, dried strawberry and cinnamon

As it cools the cranberry, and mandarin are prominent with cream and cinnamon developing along with subtle notes of peach, apricot, celery and chervil