Coffee Origin:
Hawai’i, Hamakua
Coffee Species:
Arabica
Coffee Varietal:
Typica (G)
Coffee Elevation:
_________________________
Coffee Farm/ Producers
Hawaiian Rainbow Farms
Coffee Roasting Date, Roaster
Hawaiian Rainbow Farms - 7/13/2015
Coffee Processing:
Washed
The beans have the fragrance of dark chocolate, macadamia nut, tobacco, bergamot, rose hips, leather, dried shiitake mushroom, cinnamon, tamarind, mint, honeydew mellon, damp soil, butterscotch, green papaya, faint note of chipotle, smoked salt, and a band aid
The grounds have the fragrance of pequin chile, sumac, bittersweet cocoa powder, butterscotch, black cardamom, dried passion fruit, leather, Manila tamarind, rose hips, licorice root, noni, green papaya, damp soil, honeydew Mellon, hickory, camomile, muted clove, wet asphalt, and shiitake mushroom
Aroma :
The aroma of this cup is of roasted hazelnut, damp soil, bittersweet cocoa, vanillin, bergamot, black cardamom, rose hips,hickory, leather, tamarind, licorice root,molasses, and
sumac
This is a medium body coffee with a effervescent fell that is forward with a slick and syrupy back
This is a high acidity coffee that is wild with complex juicy components but still has a lingering spice that is sharp
The flavors of this coffee are of butterscotch, back cardamom, smoked salt, licorice root, toasted macadamia nut shell, muted clove, hickory, sumac, cracked ginger, chipotle
As it cools the earth tones are more developed with notes of damp soil, dried mushroom, such process cocoa powder, and magnolia. The ginger develops to more of a ginger ale with malt.
Back note of mint and tarragon
