Coffee Origin:
Rwanda, Gakenke,

Coffee Species
Arabica

Coffee Varietal
Bourbon, Jackson, and Mbezi

Coffee Elevation
1,700 – 1,900 M

Coffee Farm/ Producers
Abakundakawa

Coffee Roasting Date, Roaster
Starbucks Reserve - 2/14/2016

Coffee Processing
fully washed, raised bed dried

The beans have the fragrance of cream, bergamot, dried apricot, latex, dark chocolate, tamarind, jasmine, cane sugar, orange blossom, hickory, black grape, plum, juniper berry, loquat, hazelnut, and curry leaf

The grounds have the fragrance of dark chocolate, raw cane sugar, tamarind, prune, peach blossom, fermented orange, cinnamon, damp soil, hickory, baked black cherry, mirth, jasmine, bergamot, and allspice

CUPPING

The aroma of this coffee is of molasses, dark chocolate, damp soil, rotten yellow peach, hazelnut, tamarind, black grape, prune, blood orange, and mirth

This is a full-bodied coffee that is smooth with a creamy texture and a juicy/ syrupy mouthfeel

This is a medium acidity coffee that is unbalanced with a juicy astringency finishing to a sweet dry finish like bee pollen

The flavors of this coffee are of nori, dark chocolate, baked black cherry, tamarind, blood orange, peach blossom, cane sugar, bergamot, prune, hickory, dried apricot, ancho, and white pepper

As it cools the notes of the orange and an under-ripe yellow peach develop along with a simple syrup and delicate floral note that finishes

AEROPRESS

The aroma of the cup is of dark chocolate, tamarind, molasses, liquid smoke, bergamot, prune, soil, loquat, black grape and ash

The body is much like being cupped but is juicier and has a dry finish

The acidity is higher with a crisp forward that lingers then finishes with a slight peppery note

The flavors of the cup dark chocolate, juniper berry, damp soil, hickory, baked black cherry, mirth, ancho, white pepper, nori, bergamot, curry leaf, and hazelnut

thisk this is a good way to brew this coffee as it bring the acidity up and and better body but do not thik it helps the flavors come out

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