Coffee Origin:
Hawai’i - Ka’u

Coffee Species
Arabica

Coffee Varietal
Yellow Caturra, Red Catuai, Typica Guatemala

Coffee Elevation
_________________________

Coffee Farm/ Producers
Hokulele - Deborah Lynn Dickerson and Manual Marques III

Coffee Roasting Date, Roaster
7/17/2016

Coffee Processing
Natural

The beans have the fragrance of dark chocolate, nougat, sumac, prune, marionberry, tobacco, soil, fermented mountain apple, toasted macadamia nut, stewed tomato, bottle brush, white pepper, dried cherry, bell pepper, cumin, hemp seed, and sesame seed

The grounds have the fragrance of fresh tobacco, licorice root, molasses, toasted macadamia nut, marionberry, carbon, sour cream, black cherry, soil, cane sugar, under ripe rainbow papaya, bakers chocolate, brown rice, and honeysuckle

CUPPING

The aroma is of carbon, smoldering oak, burnt sugar, grilled white grapefruit, white salt, leather, soil, toasted cocoa nib, prune, licorice root, cumin, hemp seed, toasted sesame seed, sumac, and black cherry

This is a smooth, and creamy textured coffee that has a very dry finish and a velvety coating

This is a medium acidity coffee with a distinct note of malic acid and a subtle hint of sweetness

The flavors of this coffee are of milk powder, soil, licorice root, black cardamom, muted cumin, toasted hemp seed, green apple, leather, soil, tobacco, clay, dried garlic,

As it cools notes of dark chocolate develop along with a toasted macadamia nut but still has an undertone of soil

GINO

The aroma is of nougat, hazelnut, wet oak, clove stem, licorice root, sumac, cocoa powder, fresh tobacco, coconut husk and black cherry

The Body is a light feel like of black tea with a velvety texture that is juicy

The acidity is mellow but is very dry and astringent with a lingering ashy finish and is dirty

The flavors of the cup are of ash, carbon, cocoa nib, licorice root, marionberry, rambutan, yeast, cantaloupe seed, endive, and damp soil

I can not recomend this on this brewing device! it does nothing to help this coffee and as far as i can tatse acualey makes it worse

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