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
Kenya - Washed

The beans have the fragrance of plum, blood orange, cinnamon, baking soda, copper, brown mustard seed, leather, bergamot, baked nutmeg, cedar, roasted coconut husk, lilac, toasted macadamia nut, cream, black currant, and malt

The grounds have the fragrance of prune, tamarind paste, whipped cream, bergamot, malt, wheat, cork, prickly pear, nougat, roasted cocoa nib, baked yellow peach, cinnamon, bell pepper, toasted macadamia nut, and chard oak

CUPPING

The aroma of this coffee is of prune, black currant, baked nutmeg, malt, lilac, oak, cream, toasted macadamia nut, burnt oregano, toasted cocoa nib, bergamot, bay leaf, and tamarind paste

This is a full body coffee that is rich and creamy with a velvety syrupy feel lingering in the front

This is a medium acidity coffee that is sweet with a loquat like acidity that is mild and juicy that lingerings then dissipates leaving a dry floral finish

The flavors of this coffee are of grilled blood orange, prune, black radish, muted ground cinnamon, roasted coconut husk, malt, bakers cocoa, Italian oregano, macadamia nut paste, sweet paprika, black salt, cedar, rooibos tea, wheat, and licorice root

As it cools a creamy and slight sharp texture develops with a big whipped cream flavor along with white corn, cherimoya, and grilled Eureka lemon skin

GINO

The aroma of the cup is of grilled lime, bergamot, lemon grass, black cardamom, plum, noni, dried goji, sumac, elderberry, dutch process cocoa, soil, leather, milo wood, ginger powder, coffee blossom tea, and wheat germ

The body is weak with a tea like consistency that is silky and juicy

The acidity is high with a bright citrus note forward with slight spice hints throughout

The flavors of this cup are of ginger powder, sumac, lemon grass, soil, burnt sugar, cinnamon,black cardamom, jicama, smoked paprika, noni juice, cedar, Hawaiian sandalwood, bakers hocolate, baked black current and sumac

Useing the Gino bright out more of the citrus notes and a plesent acidity that was not over powering but mad the body lacking but I do recomend this coffee on here alot

Coffee Origin:
Hawai’i; Maui, Ka'anapali,

Coffee Species
Arabica

Coffee Varietal
Maui Mokka

Coffee Elevation
_________________________

Coffee Farm/ Producers
Maui Grown

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

Coffee Processing
Washed

The beans have the fragrance of cinnamon, light brown sugar, basmati rice, black sesame seed, ponzu, graham cracker, milo wood, kombu, black grape, wheat, peanut shell, dried black currant, vanillin, milk chocolate, dried mango, soil, turmeric, and sweet lime

The grounds have the fragrance of nougat, creme fraiche, brown sugar, graham cracker, dried mango, milk chocolate, black current, basmati rice, stale cinnamon, vanillin, sweet lime, white grape, longon, bosc pear, and wheat

CUPPING

The aroma of this coffee is of light brown sugar, basmati rice, graham cracker, turmeric, kombu, longon, white grape, green papaya, wheat, black cardamom, and ponzu

This is a medium - full body coffee that is smooth and creamy with a very slight rough finish but is still velvety throughout

This is a medium acidity coffee that is very juicy with a crisp complexity like caramel with tones of sweet citrus

The flavors of this coffee are of mole sauce, toasted graham cracker, kombu, longon, green papaya, ponzu, wheat, black cardamom, raw cocoa bean, vanillin, tahini, wheat, bosc pear, puffed brown rice, creme fraiche, grilled pineapple, and burnt brown sugar

As it cools notes of tobacco infused milk develop along with white grape, oak, and basmati rice

AEROPRESS

The aroma of the cup purple bell pepper, black cardamom, molasses, cocoa nib, rubbed sage, tamarind, sapote, burnt tomato paste, Italian, oregano, and nori

The body is weak with a juicy and slick mouthfeel that is dirty and rough like sand on the top of your mouth

This cups acidity is very high with a bug forward punch of tartness that quickly follows by a lingering dirty taste that is dry like of chalk

The flavors of this cup are of tamarind, smoked paprika, white pepper, Mexican oregano, nori, raw cocoa bean, carbon, burnt almond, burnt brown sugar, ginger powder, rubbed sage, sapote, and grilled black cherry

I would not recomend this coffee on this every!!! This coffee is to delacte for this and brings out to much of the oils along with a bad body and very high acidity. If you want coffee in a hurry use another method then this!!!

FRENCH PRESS

The aroma of the cup is of black cardamom, graham cracker, ponzu, kombu, baked black grape, wheat, vanillin, bosc pear, cocoa nib, and puffed brown rice

This is full body cup with a smooth velvety texture that is more on the herbaceous feel

The acidity is high with a tart forward that lingers finishing to a dirty astringent taste

The flavors of this cup are of dried chervil , turmeric, kombu, black cardamon, burnt graham cracker, soil, blood orange, wheat, tobacco, aged oak, ponzu, baked bosc pear, Mexican oregano, and black cherry

Useing the French Press brings out unique flavors and a much high acidity that is plesent but I would noy like to have more the one cup of this coffee like this