Coffee Origin:
Hawai’i, Kona

Coffee Species
Arabica

Coffee Varietal
Bourbon Pointu Laurina

Coffee Elevation
2,500 Ft

Coffee Farm/ Producers
Hula Daddy

Coffee Roasting Date, Roaster
Laura Ross - 3/28/2016

Coffee Processing
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The beans have the fragrance of bakers chocolate, bergamot, caramel, saffron, frankincense, clove, rhubarb, chestnut, puffed brown rice, pulasan, milo wood, cinnamon, smoked paprika, honeycomb, white grape, sage, cane sugar, rose hips, baked plantain, and soil

The grounds have the fragrance of dutch process cocoa powder, cranberry, frankincense, raw rhubarb, honeysuckle, kumquat, white sage, tart green apple, pulasan, dried vanilla bean, toasted walnut, burnt sugar, and white grapefruit

CUPPING

The aroma is of pulasan, rose hips, malt, golden raisin, frankincense, white cranberry, tamarind, bakers chocolate, clove, cane sugar, and yuzu

This is a full body coffee that is smooth and creamy with a syrupy coating that is velvety and clean

This is a medium acidity that is bright and delicate with a sweet and lingering floral note like of citrus

The flavors of this coffee are of cabernet grape, swiss chocolate, pulasan, soil, cane sugar, basmati rice, white cranberry, paprika, Egyptian hibiscus, cream, tobacco, burro banana, honey comb, pine nut flour, yuzu, sage, rose oil and frankincense

As it cools berry notes develop like of blueberry along with cilantro, and sweet cream notes

Aeropress

The aroma of the cup is of magnolia, saffron, bergamot, clove, cocoa nib, clove, malt, almond, cream, white cranberry, and sage

The body is heavier and thick with a sticky and stronger intensity that is slightly rough and lingers

The acidity is much higher with a tart and astringent complexity that is slightly dirty and crisp

The flavors of the cup are of piquin chili, clove, dark chocolate, toasted walnut, burnt sugar, tart raspberry, tobacco, soil, vanilla bean, sapote, roasted camomile, kumquat, marionberry, gooseberry, curry leaf, and juniper berry

I can only recomend useing the areopres for this coffee if you are not able to or not in an area to use a poorover

SCORE: 96.8

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