Coffee Origin:
Yemen, Haraaz

Coffee Species
Arabica

Coffee Varietal
Heirloom

Coffee Elevation
_________________________

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Compelling & Rich - 7/12/2015

Coffee Processing
Natural

The beans have the fragrance of cocoa nib, strawberry, dried fig, honeycomb, tangerine, dried french Chervil, black tea, bergamot, bing cherry, apricot, rosehips, saffron, blackberry, black grape, and licorice root

The grounds have the fragrance of marionberry, white cranberry, dark chocolate, black cherry, chamomile, apricot, mandarine orange, honeycomb, jasmine, hibiscus, black tea leaf, licorice root, and rue

CUPPING

The aroma of this coffee is of nougat, dark chocolate, safaris root, jasmine, black tea, bing cherry, oak, malt, apricot jam, rose hips, red grape, barley, and mirth

This is a full body coffee that is smooth with a velvety coating that is sucky and creamy

This is a medium-high acidity coffee that is bright with a juicy note throughout with a lingering dry finish of spice

The flavors of this coffee are of dark chocolate, black cardamom, licorice root, bing cherry, sassafras root, raspberry, nougat, blood orange, saffron, freeze dried strawberry, malt, stewed tomato, vanillin, celery seed, white cranberry, barley, and dried mango

As it cools notes of half and half develop along with yeast, dragons blood, and mirth

KALITA

The aroma of this cup soil, black tea, molasses,

The body is weaker than being cupped with a slick and watery consistency

The acidity of the cup is very low and is still juicy with a soft floral and earthy note

The flavors of the cup are of black tea, bitter sweet chocolate, raspberry, black cherry, molasses, chamomile, dried tangerine, malt, roasted tomato, vanillin, white cranberry, wheat germ, dried tobacco, black cardamom, and damp soil

I can not say this coffee is good in this as it brings this coffee down in every way. I belive that doing this on poor over to use maybe a Gino would be better but doubt it

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 malt, brown sugar, granola, plumeria, squash blossom, pulasan, burro banana, cocoa powder, butter, honeycomb, muted ground turmeric, plum, sassafras bark, licorice root, citron, mountain apple, milo wood and long pepper

The grounds have the fragrance of honeycomb, jasmine, yucca root, licorice root, citron, longon, plantain, yucca root, sassafras bark, granola, kumquat, cocoa powder, macadam nutshell, malt, plumeria, lilac, butter, milk powder, and white cranberry

CUPPING

The aroma of this coffee is of fresh tobacco, sandalwood, lilac, pulasan, licorice root, honeysuckle, plumeria, cocoa powder, malt, grilled blood orange, white cranberry, and granola

This is medium body coffee that is juicy with a black tea like consistency and a slightly creamy note that is velvety

This is a low acidity coffee that has a delicate floral note that quickly dissipates with a cane like sugar finish and

The flavors of this coffee are of bakers chocolate, licorice root, pulasan, licorice root, plumeria, honey comb, blood orange, cane sugar, malt, plum, sassafras bark, maintain apple, kumquat, lilac, red apple, white cranberry and noni

As it cools cream notes develop along with a sick rice, longon, and vanillin

AEROPRESS

The aroma of this coffee is of plum, sassafras bark, malt, licorice root, cocoa powder, mountain apple, cherimoya, watermelon rind, oat, yucca root, soil, coconut husk, and light brown sugar

The body is much like being cupped with more of the juicy note prominent

The acidity has gotten higher with a bright and tart note that is up front then finishes with a lingering dry chalky feel

The flavors of this cup are of pulasan, sassafras root, burnt cane sugar, plum, long pepper, malt, grilled watermelon, cocoa powder, yucca flower, prickly pear, and almond milk

I highly recommend this coffee on this as it brings great textural and flavor notes to your mouth without being overpowering or being dull along with no after taste

FRENCH PRESS

The aroma of this coffee is of leather, marijuana, molasses, cocoa nib, sour cream, malt, pulasan, sassafras root, sandalwood, burlap, mountain apple, Asian pear, and burro banana

The body is heavy with a creamy and thick syrupy texture that is velvety coating

The acidity is high with a dirty with a sharp complexity like of carbon with a vibrant muted and lingering finish

The flavors of this cup are of beach mushroom, soil, sassafras root, bakers cocoa, toasted black walnut, plum, prickly pear, yucca root, pulasan, noni, and squash blossom

This is a good cup of coffee but does not bring out the sweet and floral notes that this coffee should have, so I would say do not use this for this delicate coffee