Coffee Origin
Kenya, Kirinyaga

Coffee Species
Arabica

Coffee Varietal
SL-28 and SL-34

Coffee Elevation
1,800 M

Coffee Farm/ Producers
Baragu Farmers Cooperative Society

Coffee Roasting Date, Roaster
Huckleberry Roasters - 9/28/2015

Coffee Processing
fully washed

The beans have the fragrance of bergamot, sourdough bread, summer savory, red current, peach juice, tomato paste, basil flower, bosk pear, demerara sugar, plum, blood orange, toasted coriander, and hazelnut

The grounds have the fragrance of Oro Blanco grapefruit, Ceylon cinnamon, burnt demerara sugar, gooseberry, caramelized yellow peach, maple, sunflower seed, tomato juice, peach blossom, roasted pecan, and ponzu sauce

The aroma of this cup is of soil, black walnut, demerara sugar, blood orange, plum, Anjou pear, toast, wheat, tomato paste, curry, and smoked paprika

This is a medium body coffee with a creamy syrup texture that is thick and smooth through out like of molasses

This is a medium acidity coffee that is bright and juicy. with a lingering structure

The flavors of this coffee are of dried black current, caramel, peach jam, Oro Blanco Grapefruit pith, stewed tomato, soil, summer savory, curry, smoked paprika, wax bean, Anjou pear, blood orange, toasted hazelnut, dried peach, merlot grape, gooseberry, goji, and rubbed sage

As it cools chocolate ganache, raisin, date, blood orange develop and has a deep complexity of dried stone fruit like of plum, and cherry alone with a subtle hint of tobacco on the back

Coffee Origin:
Hawai’i, Maui

Coffee Species:
Arabica

Coffee Varietal:
Red Catuai

Coffee Elevation
_________________________

Coffee Farm/ Producers
_________________________

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

Coffee Processing
Washed

The beans have the fragrance of leather, dried cranberry, soil, sandalwood, oak, celery, curry leaf, parsley, tamarind, dried bell pepper, taro, tannin, dark chocolate, molasses, sapote, marjoram, and pollen

The grounds have the fragrance of bergamot, cranberry, soil, curry leaf, noni, taro, yucca root, jasmine, bakers chocolate, celery, lard, pinto bean, roasted carrot, ground cinnamon, turmeric, brown sugar, and tart cherry

The aroma of this coffee is of carrot, celery, soil, bakers chocolate, marjoram, white cranberry, noni, clementine, sandalwood, yucca root, molasses, tamarind, cilantro, and tobacco

This is a medium body coffee that has a syrupy mouthfeel but is a chewy tea like consistency

This is a low acidity that is dirty and lingering with an unbalanced crisp note like of old cola

The flavors of this coffee are of stewed tomato, bbq sauce, soil, tamarind, tobacco, sandalwood, yucca root, carbon, curry, bitter sweet chocolate, pistachio, black cardamom, and cork

Back notes of iodine, and black tea

As it cools notes of blood orange, clove, allspice, molasses, and cherub berry are present along with a dry and lingering after taste like of ash