Coffee Origin:
Burundi, Kayanza

Coffee Species:
Arabica

Coffee Varietal:
Bourbon

Coffee Elevation:
2,000 M

Coffee Farm/ Producers
Mpemba cooperative

Coffee Roasting Date, Roaster
Regent Coffee - 8/15/2015

Coffee Processing
Wet

The beans have the fragrance of cinnamon, toast, blood orange, green apple peal like of Granny Smith, clove, saffron, muted Oro Blanco grapefruit, all spice, black tea, asian pear, magnolia, black current, maple, yellow mellon, and dried maple

The grounds have the fragrance of clove, dark chocolate, oro blanco grapefruit, cumin, maple, grilled Eureka lemon, delicate notes of white cranberry and raspberry, cashew, white grape, magnolia, and cream

The aroma of this cup is of maple, plum, crimson raisin, blood orange, saffron, yellow mellon, Eureka lemon, white cranberry, yucca flower, black tea, cashew, cashew, and asian pear

This is a full body coffee with a syrupy coating that transforms to a creamy and velvety feel through out

This is a high acidity coffee that is bright with a sharp forward that lingers of tart citrus and tart dark berry

The flavors of this coffee are of apple cider, blood orange, grilled Eureka lemon, toasted cashew, green plum, maple syrup, white cranberry, Granny Smith apple, magnolia, yeast, hops, rambutan, dutch process cocoa powder, and tart black cherry

As it cools notes of cream, honey comb, raspberry, puns, and plum develop with delicate hints of brown rice, all spice, and muted clove are present.

Back note of soy sauce and yuzu

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 a fragrance of toast, malt, yeast, saffron, banana, cream, milk cocoa, concord grape, nutmeg, basmati, rice, pink lemon, bell pepper, marijuana, nougat, cinnamon, lilic, blood orange, wheat, oak, tapioca, pinto bean, tomato, chia, squash blossom, and cork

The grounds have the fragrance of bell pepper, yeast, sulphur, fermented white grapefruit, pop corn, coconut husk, brown rice, wheat, nutmeg, oak, Marionberry, cork, prickly pear, cocoa powder, thyme, pine nut and prune

The aroma of this cup is of adobo, peanut shell, cocoa powder, toast, nutmeg, brown rice, prune, bell pepper, nougat, oak, blood orange, raisin, chia, coconut husk and pop corn

This is a medium body coffee with a smooth and delicate feel through out along with a weighted creamy feel in the back

This is a medium acidity coffee that is crisp with a delicate juicy balance of sweet and savory

The flavors of this coffee are of bergamot, nougat, malt, saffron, pine nut, dried apricot, tomato, basmati rice, chia, pink lemon, green grape, marionberry, blue corn, oak, tobacco, coconut husk, squash blossom, bottle brush, lilic, sandalwood, and gala apple

As it cools its very mellow with the flavors flat and muted, there are subtle notes of flour, lemon zest, white pepper, oak, and snow pea