Akamai Coffee Co. - 100% Maui Mokka

Coffee Origin:
Hawai’i, Maui

Coffee Species:
Arabica

Coffee Varietal:
Mokka

Coffee Elevation:
_________________________

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Akamai Coffee Co. - 7/20/2015

Coffee Processing
Washed

CUPPING

The beans have the fragrance of toffee, milk chocolate, raspberry, soil, black cardamom, plum, mint, black grape, mahogany, leather, molasses and all spice

The grounds have the fragrance of plum, bakers chocolate, soil, honey suckle, toffee, black cardamom, white pepper, all spice, leather, oak, cashew, dried cherry, and sage

The aroma of this coffee is of black cardamom, dill, soil, molasses, oak, bakers chocolate, prune, cashew, all spice, sage, and black grape

This is a full body coffee with a deep and rich mouth fell that is heavy a very creamy with smooth texture

This is a low acidity coffee that is delicate and faint with no sharp note but does have a lingering dirty aspect

The flavors of this coffee are of caramel, soil, limoncello, bakers chocolate, molasses, plum, black grape, oak, all spice, butter, ash, tomato, and black cardamon

As it cools notes of soil, mahogany, butter and black apple come through along with a chalky back note

FRENCH PRESS

The aroma of the cup is of prune, damp wood, all spice, bakers chocolate, and burnt brown sugar

The flavors of doing it by french press is of caramel, milk chocolate, and cream with notes of soil, cinnamon, all spice, prune, crimson raisin through out and a subtle hint of red apple. There are back notes of tobacco and white pepper. 

The body is smooth with a creamy mouth fell and  rich texture thats velvety

Making it on French Press does not bring any acidity to this coffee and keeps it very delicate and faint with no dirty or lingering taste

Altitude Coffee Lab - Kenya Peaberry

Coffee Origin: 
Kenya

Coffee Species
Arabica

Coffee Varietal
__________

Coffee Elevation
______________

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Altitude Coffee Lab - 11/05/2015

Date Sampled
11/14/2015

Coffee Processing
Washed

CUPPING

The beans have the fragrance of dill, green papaya, brown rice, bakers chocolate, nougat, saffron, rose hips, oak, vanilla, licorice root, lilac, saddle wood, moss, and dried mushroom

The grounds have the fragrance of white cranberry, rye, nougat, oak, balsamic, roasted date, rose hips, soil, saddle wood, lilac, bittersweet chocolate, ground beef, white grapefruit zest, and soy sauce

The aroma of this cup is of rooted date, brown rice, pinion, saddle wood, rye, nougat, brown beach mushroom, hazelnut, lilac, molasses, toasted coca nib, oak, and very faint note of paprika

This is a medium acidity coffee that is juicy with a creamy and velvety mouth feel

This is a high acidity coffee that is bright, sour, juicy, complex and a clean,  delicate tartar fruit ate to it

The flavors of this coffee are of cranberry, toasted cocoa nib, lilac, dill, rye, saddle wood, ponzu, oak, nougat, sourdough bread, red grapefruit, rose hips, and Egyptian hibiscus. 

As it cools the cranberry and ponzu come through more along with cream, saffron, fracked ginger and a subtle note of tobacco

CHEMEX

The aroma from a chemex is of subtle earth tones and chocolate with clover honey and chia

The flavors toasted cocoa nib, grilled mushroom, white cranberry, dried blackberry, rose hips, lilac, ponzu, and cashew

There is a sooth creamy body that it gives along with a slight chewy coating. The acidity is there but not as strong as when cupped. It is of tart berry and cocoa powder

The chemex is a much better way to make this coffee and also does not leave and residue on the cup or bottom of the chemx

FRENCH PRESS

The aroma is of wax, black tea, bacon fat, and soil

The flavors when done on a french press are of cold black tea, rye, magnolia, and bakers chocolate. There is a very subtle note of dried blackberry, and lard. There is a strong back note of oolong tea

Making it in a french press gives it a very weak body and no acidity at all

This does leave a residue on the bottom of the cup

* This is a very bad way to make this coffee *