Coffee Origin:
Hawai’i, Kona

Coffee Species
Arabica

Coffee Varietal
typica, Progeny 502

Coffee Elevation
_________________________

Coffee Farm/ Producers
Hualalai, Hawaii

Coffee Roasting Date, Roaster
Big Island Coffee Roasters - 6/1/2016

Coffee Processing
Washed

The beans have the fragrance of nougat, yucca flower, saffron, dried apricot, basmati rice, black tea, white honey, graham cracker, dried white peach, fresh tobacco, black sea salt, sassafras bark, licorice root, cocoa nib, elderberry, muted dried blueberry, long pepper, papaya, oolong tea, and longon

The grounds have the fragrance of cocoa nib, elderberry, blue born flower, white peach, nougat, lychee, licorice root, white honey, oat, yucca flower, graham cracker, squash blossom, candied white pineapple, Buddha’s hand, sassafras bark, black tea, turmeric, and thyme

CUPPING

The aroma of this coffee is of black currant, cocoa nib, yellow nectarine, fresh tobacco, black tea, white honey, long pepper, licorice root, tomato, sassafras bark, oak, hazelnut, barley, turmeric, and hemp seed

This is a full body coffee the is smooth with a juicy feel and a cotton-like texture that is chewy and thick

This is a high acidity coffee that is juicy with a sharp forward note that lingers throughout finishing to a clean dry mouth feel

The flavors of this coffee are of nougat, sassafras bark, black currant, hazelnut, long pepper, oak, yucca root, barley, papaya, fermented lychee, fresh tobacco, Buddha’s hand, cocoa nib, black sea salt, black tea, licorice root, tamarind, and blood orange

As it cools notes of powdered milk and tangerine develop along with a delicate floral note like of orchid develop

GINO

The aroma oolong, sassafrass root, cocoa powder, yellow nectarine, fresh tobacco, longon, chamomile, pine nut, bell pepper, oak, dried ginger, barley, soil, and yucca root

The body is just like being cupped but instead of cotton its more velvety

The acidity is till high and really juicy with more of a sweet stone fruit or tropical note now

The flavors of the cup of dragon fruit, squash blossom, yellow tea, apricot, saffron, turmeric, barley, white pepper, black currant, fresh tobacco, soil, burnt sugar, dried yellow kiwi, and fuji apple

I highly recomend this coffee on this as it brings out more of the tropical notes and gives a smooth and creamy texture

Coffee Origin:
Tanzania, Mbeya

Coffee Species
Arabica

Coffee Varietal
Bourbon, Kent, Typica

Coffee Elevation
1,350 – 1,650 m

Coffee Farm/ Producers
Small holders

Coffee Roasting Date, Roaster
Starbucks Reserve - 6/12/2016

Coffee Processing
Washed

The fragrance of the beans are of black raspberry, fermented black current, soil, fresh tobacco, sassafras root, dried cherimoya, caramel, bakers chocolate, black cherry, sapote, and leather

The grounds have the fragrance of black cherry, sapote, bakers chocolate, soil, black currant, baked blackberry, soil, nougat, sassafras root, chicory, grilled Meyer lemon, cedar, cinnamon, thyme, and magnolia

CUPPING

The aroma of this coffee is of baked cinnamon, bittersweet chocolate, black currant, caramel, plum, sapote, marionberry, soil, fresh tobacco, black cardamom, rye, jasmine, liquid smoke, and hickory

This is a medium body coffee that is juicy with a deep chewy complex coating like of a chili powder spice note that at the back

This is a medium - high acidity that is tart with a dull and astringent lingering dirty quality that is unbalanced

The flavors of this coffee are of black cardamom, sassafras root, ash, liquid smoke, black current, smoked paprika, hickory, burnt caramel, dry dutch process cocoa powder, fermented sapote, cedar, fresh tobacco, vanillin, and dried tobacco

As it cools a swat note developed like marshmallow but quickly dissipates bring an ashy note that is very strong along with the paprika being prominent

AEROPRESS

The aroma of the cup sassafrass root, black currant, hickory, cocoa powder, chamomile, black cardamom, bosc pear, wheat germ, soil and licorice root

The body s much fuller then being cupped with a sweeter and velvety texture

The acidity is much higher with a sharp and juicy feel like of lemon pith

The flavors of the cup are of asparagus, soil, licorice root, dried black current, hickory, tobacco, sapote, black cardamom, caramel, grilled lemon pith, and toasted almond

This is a palitable coffee this way compared to being cupped but I do not recomend this coffee is any way