Coffee Origin:
Hawai’i, Hilo
Coffee Species
Arabica
Coffee Varietal
Red Caturra
Coffee Elevation
125 - 183M
Coffee Farm/ Producers
OK Farms Hawaii
Coffee Roasting Date, Roaster
Rainbow Falls Hilo Coffee -
Coffee Processing
Wet demucilaged
This is a ground coffee so no whole beans
The aroma of the Grounds are of damp soil, hickory, toasted walnut, coconut husk, dried mushrooms, bing cherry, bakers chocolate, dried banana, chervil, faint raspberry, leather, black tea, white cranberry, wheat, sandalwood, lilac, and limeade
CUPPING
The aroma is of pine sap, bakers chocolate, damp soil, sandalwood, Manilla tamarind, leather, baked big cherry, Meyer lemon pith, loquat, and butter
This is a weak body coffee that is tea like and has no depth or character. It is slight creamy feel in the middle but tapers fast to a dry ashy and dirty note that lingers
This is a medium acidity coffee that is crisp and juicy with a deep dark chocolate and berry feel
The flavors of this coffee are of dark chocolate, damp soil, carbon, hickory, black pepper, burnt plantain, toasted black walnut, dry black tea leaf, burnt sugar, malt, marjoram, blackberry, tobacco, and pop corn
As it cools notes of cream develop along with sweet notes of jasmine and lilac, navel orange and berry
FRENCH PRESS
The aroma is very delicate with notes of cocoa powder, soil, lilac, cane sugar, black sesame seed, and leather
The body is more developed then cupping and has some chewy feel and is thick
The acidity is higher then cupping and is more of a bright note but is still only forward then tapers to a dry and lingering feel
The flavors of the cup are of dark chocolate, sumac, barley, toasted almond, flour, black current, condensed milk, tobacco, soil, burnt cane sugar, and blood orange
This is a good methoud of bruing this coffee for flavor but not for much else
AEROPRESS
The aroma of the cup is of bakers chocolate, marionberry, damp soil, carbon, liquid smoke, tomato paste, allspice, and tamarind
The body is smooth with a delicate creamy note that is well rounded
The acidity is the same as from the french press but does not have as strong dry and lingering note it is more juicy and balanced with a sweet complexity
The flavors of the cup are of milk chocolate, soil, almond, tobacco, dry black tea leaf, chia, asparagus water, black bean, and pomelo
I would only racomend this on here if you wher out and cound not use any other devide, I do belive that it did make a better cup of coffee but the flavors whee not as good as a French Press
