Holualoa Kona Coffee Co. - Kona Le`a Plantation Estate

Coffee Origin:
Hawai’i, Kona

Coffee Species:
Arabica

Coffee Varietal:
Typica (G)

Coffee Elevation:
_________________________

Coffee Farm/ Producers
Holualoa Kona Coffee Co. 

Coffee Roasting Date, Roaster
Holualoa Kona Coffee Co. - 7/11/2015

Coffee Processing
Wet

The beans have the fragrance of nougat, passion fruit, cracked ginger, molasses, bittersweet cocoa, cedar, honeysuckle, cream, turmeric, mint, all spice, juniper berry, malt, leather, dried habanero, squash blossom, cinnamon, and quince

The grounds have the fragrance of red grapefruit, cinnamon, bittersweet cocoa, mint, summer savory, malt, dried habanero, leather, blood orange, pink salt, mesquite, metallic, and mushroom 

The aroma of this coffee is of red leaf lettuce, summer savory, malt, bittersweet cocoa, molasses, nougat, leather, dried mushroom, and all spice

This is a medium body coffee that is slick with a syrupy that changes to a fat free milk feel fast

This is a high acidity with a tart unbalanced and dry juicy forward that is lingering

The flavors of this coffee are of onyx cocoa powder, all spice, mesquite, metallic, nougat, Oro Blanco grapefruit, molasses, yeast, hickory, tamarind, molasses, magnolia, turmeric, black salt, and quince

As it cools dark chocolate, molasses, and black current are prominent with cream, malt, and cherimoya develop

Kona Blue Sky Coffee - Twigg-Smith Estate Ohana Medium Roast

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