Coffee Origin:
Hawai’i, Kona

Coffee Species
Arabica

Coffee Varietal
Typica

Coffee Elevation
_________________________

Coffee Farm/ Producers
Keala’s Coffee

Coffee Roasting Date, Roaster
Keala’s Coffee - 3/21/2016

Coffee Processing
Washed

The beans have the fragrance of molasses, dried star fruit, bakers chocolate, coconut husk, green papaya, caramel, cinnamon, worm casing, citron, and tamarind

The grounds have the fragrance of caramel, coconut just, dried lilikoi, soil, bakers chocolate, Hawaiian sandalwood, honeysuckle, molasses, tamarind, tea tree husk, ponzu, and dehydrated strawberry

CUPPING

The aroma of this coffee is of ponzu, tobacco, milo wood, burnt caramel, bakers chocolate, toasted coconut, strawberry, dried lilikoi, mountain apple, and grilled chicory

This is a weak body that is watery and a juicy feel in the back with a creamy and sticky feel on the top of your mouth

This is a low acidity coffee that is mellow and dull with a very faint vibrancy that quickly dissipates

The flavors of this coffee are of dried lilikoi, soil, bakers chocolate, mountain apple, dried star fruit, roasted coconut husk, green papaya, burnt caramel

As it cools marshmallows, and berry notes have developed like blueberry, and strawberry along with cherimoya and lilikoi

AEROPRESS

The aroma of the cup is of soil, burnt cocoa nib, roasted coconut husk, oak, cashew, bosc pear, band-aid, and liquid smoke

The body is spot on as the cupping

The acidity is higher with a sharp note that is really juicy and astringent

The flavors of this cup are of citron, rose hips, toasted coconut, caramel, cocoa nib, dried star fruit, mountain apple, curry leaf, nori, and black tea

I can not recomend this coffee on this beacuse it is as bad as being cupped, The only effect useing this is if you want a higher acidty but that is it

Coffee Origin:
Rwanda, Nyamagabe (Karaba Village)

Coffee Species
Arabica

Coffee Varietal
Bourbon

Coffee Elevation
1,600+ m

Coffee Farm/ Producers
Nyrusiza Washing Station

Coffee Roasting Date, Roaster
Wildgoose Coffee Roasters - 4/13/2016

Coffee Processing
Washed

The beans have the fragrance of grape, molasses, purple sage, backed raspberry, blackberry, turmeric, pomegranate syrup, blue corn, red pear, basmati rice, caraway, light brown sugar, baking soda, dried mushroom, and pinion

The grounds have the fragrance of lard, demerara brown sugar baked blackberry, pomegranate, date, hickory, lime pith, sapote, brown rice, pinion, dried mushroom, green tea leaf, jujube, and cocoa nib

CUPPING

The aroma of the coffee of dark brown sugar, tobacco, date, hickory, baked raspberry, blackberry, tomato paste, molasses, brown rice, jujube, and pinion

This is a meadow body coffee that is smooth with a pitch and creamy texture that lingers throughout

This is medium - high acidity that is tart at first with a slow fading complex citrus taste that ends sweet and dry

The flavors of this coffee dark plum, brown sugar, baked raspberry, blackberry, lime pith, tomato paste, pomegranate molasses, brown rice, jujube, baked sapote, pinion, cocoa nib, apricot, mirth, and yellow tea

As it cools notes of banana and cream develop along with a citrus note like of pink lemon or pomelo and slight hint of rose hips

FRENCH PRESS

The aroma brown rice, black tea, soil, baked tomato, date, blackberry, Mexican papaya, cummin, jujube, and pinion

The body is almost as cupped and more of a velvety texture though

The acidity is much the same as being cupped but ferry fruit forward then tart

The flavors of the cup are of raspberry, blackberry, strawberry, blood orange, pink lemon, white cranberry, bosc pear, tobacco, magnolia, lemon grass, tamarind, pomegranate molasses, green papaya, shallot, plantain, longon, and red bean

I highly recomed this coffee on a french press and to me brings out much more flavors and complexities then being cupped