Coffee Origin:
Peru, Jaen/San Ignacio

Coffee Species
Arabica

Coffee Varietal
Various

Coffee Elevation
1,400 - 1,600 M

Coffee Farm/ Producers
Cenfrocafe

Coffee Roasting Date, Roaster
Stell Coffee and Tea - 5/5/2016

Coffee Processing
Washed

The beans have the fragrance of rye, almond, Eureka lemon, chia, lavender oil, malt, rubbed sage, lilac, oak, bay leaf, carrot, yellow mustard seed, ginger powder, and bittersweet chocolate

The grounds have the fragrance of oro blanco grapefruit, butter, cedar, bittersweet chocolate, red currant, rubbed ginger, marjoram, thyme, roasted pine nut, lilac, malt, frankincense, blood orange, flat leaf parsley, and bay leaf

CUPPING

The aroma of this coffee is of black currant, raisin, oak, rubbed sage, blood orange, marjoram, roasted cashew, thyme, carrot, candied ginger, and lilac

This is a medium body coffee that is smooth with a syrupy feel that finishes slick and juicy

This is a medium acidity coffee that is slow to show that bright citrus in the middle and finishes fast to a dry and lingering chalky taste

The flavors are of roasted malt, tobacco, soil, dark chocolate, what sage ash, blood orange, bittersweet chocolate, lilac, oak, roasted cashew, bay leaf, thyme, chia, wheat, red currant, dried hibiscus, and clay

As it cools notes of the chocolate are more pronounced along with a subtle creamy note that has subtle citrus hits and peach blossom

FRENCH PRESS

The aroma of the cup is of malt, rubbed sage, lilac, chickory, oak, bay leaf, cocoa powder, raisin, thyme, and lemon blossom

The body is much fuller with a heavy chewy coating that is sticky and smooth

The Acidity is much higher with a balanced structure that is sharp and juicy but finishing with a lingering astringent feel

The flavors from this cup are of marjoram, blood orange, hibiscus, clay, roasted peanut husk, bay leaf, thyme, black currant, tobacco, bakers chocolate, lilac, arugula, and mole sauce

This coffee really benifets from the french press and brings a much better depth and charitceristics to the cup along with a more structurad acidity and smoother body

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