Coffee Origin:
Hawai’i, Kona
Coffee Species
Arabica
Coffee Varietal
Typica - Guatemala
Coffee Elevation
_________________________
Coffee Farm/ Producers
Fire Island Coffee
Coffee Roasting Date, Roaster
Daylight Mind Coffee - 7/25/2016
Coffee Processing
Washed
The beans have the fragrance of leather, musk, caramel, peanut shell, friend passion fruit, black cardamom, soil, black tea, bakers chocolate, cinnamon, marjoram, oak, dried yellow corn, rye, prune, black grape, baking soda, and golden raisin
The grounds have the fragrance toffee, longon, sandalwood, soil, milk chocolate, honeycomb, black grape, dried red apple, marjoram, mirth, yucca flour, smoked paprika, musk, and cinnamon
CUPPING
The aroma of this coffee is of raisin, musk, tamarind, soil, cinnamon, squash flower, marjoram, apple wood, yucca root, tobacco, nougat, dried yellow corn and rye
This is a heavy bodied coffee that is thick and syrupy with a creamy and velvety texture
This has an ashy like acidity that is dry and chalky tapering to a very delicate since note
The flavors of this coffee are of burnt caramel, carbon, leather, purple bell pepper, baking soda, onyx cocoa powder, oak, vanillin, black apple, dried passion fruit, toasted peanut shell, wormwood, gray clay, sandalwood, yucca root, magnolia, plum, black cardamom, black tea, and tapioca flour.
As it cools notes of cinnamon, bakers chocolate, toffee, tobacco and black tea
AEROPRESS
The aroma of the cup black tea, soil, cocoa nib, black cardamom, yucca root, dried basil, plum, sandalwood, dried black cherry, and chicory
The body the body is much like being cupped but is very dry now with a lingering aftertaste
The acidity is exactly as cupped
The flavors of the cup are of chalk, black cardamom, yucca root, sandalwood, dried black apple, chicory, sour milk powder, fermented lychee, clove stem, burnt hazelnut, and carbon
I can not recommend this coffee on this as it does nothing to help it nor bring out any unique aspects
