Coffee Origin:

Haiti, Baptiste

Coffee Species:
Arabica

Coffee Varietal:
Typica (Heirloom)

Coffee Elevation
1,200 - 1,600 M

Coffee Farm/ Producers
Baptiste

Coffee Roasting Date, Roaster
La Colombe -

Coffee Processing:
Washed

The fragrance of the beans are of basil flower, rose hips, white honey, pop corn, caramel, cedar, long pepper, honey suckle, plumeria, raspberry, dried goji, bakers chocolate, magnolia, banana puree, crimson raisin, musk, bourbon soaked oak, licorice root, and pecans

The grounds have the fragrance of caramel, cedar, noni, magnolia, plantain, nori, honey suckle, licorice root, toasted pecan, white sage, dried goji, plum, chayote, guava, bourbon, raspberry, and dragon fruit (yellow pitahaya)

The aroma of this cup is of dried date, Crimson raisin, white honey, cedar, magnolia, pop corn, rose hips, gray sea salt, long paper, licorice root, plantain, yellow pitahaya, and walnut

This is a full body coffee that is smooth with a velvety mouth fell and a decadent juicy component that is sharp

This is a medium - high acidity coffee with a bright juicy start the mellows to a structured complexity thats delicate

The flavors of this cup are of cedar, lemon verbena, rose hips, magnolia, plantain, yellow pitahaya, rose hips, honey suckle, chayote, white guava, white sage, fresh date, white pepper, licorice root, and hops

As it cools flavors of bell pepper, bakers chocolate, mango, prickly pear, Manila tamarind, and charimoya develop bringing a delicate vegetable and tropical fruit complexity to this coffee

Back note of cigarette tobacco and oolong tea

Coffee Origin:
Hawai’i, Maui

Coffee Species:
Arabica

Coffee Varietal:
Mokka

Coffee Elevation
_________________________

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Maui Oma Coffee Roasters co. - 7/15/2015

Coffee Processing
Washed

The beans have a fragrance of oak, damp soil, molasses, leather, black cherry, saffron, pine nut, star fruit, jasmine, nutmeg, clove, black cardamom, chipotle, sun dried tomato, tamarind, onyx coca powder, cinnamon, dried black current, endive, all spice, juniper berry, and fresh date

The grounds have the fragrance of ash, iodine, smoke salmon, leather, raw, brazil nut, sesame seed, jasmine, damp soil, nougat, toffee, stewed tomato, subtle hint of tobacco, and black cardamom

The aroma of this cup is of damp soil, sun dried tomato, all spice, hemp seed, black cardamom, cashew, chipotle, leather, toffee, sage, and liquid smoke

This is a weak body with a tea like consistency

This is a medium acidity coffee that is dry with a dirty and unbalanced depth lacking any character

The flavors of this coffee are of black cardamom, ash, iodine, liquid smoke, hickory, metallic, onyx coca powder, damp soil, turpentine

As it cools the flavors are the same and more prominent with a subtle black tea after taste and a slight chalk feel