Coffee Origin:
Hawai’i, Hamakua

Coffee Species
Arabica

Coffee Varietal:
Typica (Guatemala)

Coffee Elevation
303M

Coffee Farm/ Producers
Pulelehua Farm

Coffee Roasting Date, Roaster
Big Island Coffee Roasters - 5/3/2016

Coffee Processing
Washed

The beans have the fragrance of bakers chocolate, noni, green papaya, black cardamom, cola, soil, long pepper, roasted sweet potato, soy sauce, allspice, Hawaiian sandalwood, sweet lime, toasted hop, macadamia nut shell, creme fraiche, yellow tea, jabuticaba, and star fruit

The grounds have the fragrance of sweet lime, molasses, yucca flower, cocoa powder, allspice, honeycomb, almond powder, star fruit, roasted malt, plumeria, black cardamom, soil, oak, vanillin, nougat, cigarette tobacco, Manilla tamarind, enoki, and cedar

CUPPING

The aroma of this coffee is of cocoa nib, black cardamom, toasted malt, molasses, crimson raisin, star fruit, long paper, honeycomb, allspice, nougat, oak, Manilla tamarind, and chamomile

This is a medium body coffee that is thick like molasses and has a chewy coating that coats the top of your mouth

This is a medium acidity that is had a delicate tart note that's forward tapering to a crisp complex juicy floral and spice finish

The flavors of this coffee are of earth, molasses, black cardamom, jabuticaba, toasted malt, macadamia nut shell, yucca root, dried pink grapefruit, white cranberry, brown rice, dried flat leaf parsley, frankincense, sweet lime, Manilla tamarind, and pimento

As it cools notes of burnt tobacco, soil, cream develop making this a dirty cup with a carbon aftertaste

GINO

The aroma of the cup is of baked black apple, black cardamom, dutch prosses cocoa powder, oak, magnolia, dried kumquat, toasted malt, white pepper, pimento

The Body is about the same as being cupped but creamier with a smooth velvety finish

The acidity is low with a juicy and sweet cream note throughout that finishes to a delicate floral

The flavors of this cup are of bakers chocolate, creme fraiche, soil, pimento, green olive, blood orange, allspice, white cranberry, oak, malt, brown rice, pinion, and sweet lime

I like this cup of coffee but i do not think this method helps this coffee just if you do not like high acidity and a more creamy body

CHEMEX

The aroma of this cup is of cigarette tobacco, cocoa nib, marionberry, allspice, malt, honeycomb, pinoin, black cardamom, and kumquat

The body of the cup is weak with a dirty and tea like consistency

The acidity is high with a lingering crisp note that's dirty and earthy

The flavors of this are of black cardamom, dried kumquat, cocoa powder, soil, baked black apple, pinion, oak, coconut husk, toasted malt, molasses, cigarette tobacco, sumac, and carbon

To me this method ruins this coffee but on the other hand my gramdparents like it better on the chamex so take it as you like

Coffee Origin:
Peru,

Coffee Species
Arabica

Coffee Varietal
Bourbon, Caturra, Pache

Coffee Elevation
1,200 - 2,000m

Coffee Farm/ Producers
Jose Carhuachinchay

Coffee Roasting Date, Roaster
Blue Bottle - 4/26/2016

Coffee Processing
Washed

The beans have the fragrance of chervil, silver tip green tea, malt, cocoa powder, ginger, sandalwood oil, walnut, apricot, palo verde blossom, carob, musk, leather, rubbed sage, black tea, cumin, blue corn flower, Wormwood, and alder

The grounds have the fragrance of grilled white peach, white sage, magnolia, blue corn flower, ginger ale, musk, butter, vanillin, sandalwood oil, gooseberry, mint, yuzu, and
cocoa mucilaginous pulp

CUPPING

The aroma of this coffee is of walnut, red grape, ash, grilled yellow peach, blue corn flower, vanillin, cocoa nib, apricot, dried gooseberry, oak, rubbed sage, yuzu, and caramel

This is a full body coffee that is cream with a velvety coating and a sweet thick syrupy consistency

This is a medium acidity that has a sweet-tart note like of pink lemon at front with a lingering chalky back note

The flavors of this coffee are of cream, vanillin, apricot, caramel, sandalwood, blue corn flower, brazil nut, carob, malt, red apple, mirth, gooseberry, yuzu, magnolia, wheat germ, dried ginger, caramel, green papaya, and silver tip green tea

As it cools the cream and vanilla bean come through along with a lemon curd sweetness and baked blackberry note

GINO

The aroma of the cup molasses, liquid smoke, black cardamom, chicory, toasted cocoa nib, black tea, carbon, sumac, clove stem, marjoram, sour cream, and dried elderberry

The body is weak with a smooth and tea like consistency that is dirty and astringent

The acidity is medium and has a slight sour note that in lingering and dirty with a delicate wood note in the back

The flavors of the cup are of soil, cedar, dried elderberry, sour cream, malt, lilac, fermented white grapefruit, molasses, delicate hints of baked blackberry, cocoa nib, and sandalwood along with notes of oyster mushroom and ponzu sauce

I can not recomed this of here it does nothing to help and makes this coffee well "god awfull"

AEROPRESS

The aroma of the cup is of musk, black tea, yuzu, alder, cashew, soil, cocoa nib, vanillin, white cranberry, barley, and date, and dried fig

The body is medium-full with a smooth and juicy feel with a satin coating and a sweet syrupy texture

The acidity a lot higher and tart like of white grapefruit with a juicy and dry complexity throughout the cup

The flavors of the cup are of alder, cocoa powder, soil, tobacco, carob, musk, leather, rubbed sage, elderberry, cream, vanillin, barhee date, and pink lemon. Back note of oolong tea

This is a hit or miss all depending what your looking for in a cup, i liked it but not loved it

SCORE 92.1

This is the best coffee i have ever had from Peru