Coffee Origin:
Hawai’i, Maui

Coffee Species
Arabica

Coffee Varietal
Typica

Coffee Elevation
_________________________

Coffee Farm/ Producers
_________________________

Coffee Roasting Date, Roaster
Big Island Coffee Roasters - 7/16/2016

Coffee Processing
washed

The beans have the fragrance of caramel, bakers chocolate, malt, nectarine, clove stem, maple pollen, toasted black walnut, rye, musk, black cardamom, blackberry, feta cheese, buckwheat, oak, leather, sun dried tomato, gooseberry, and soil

The grounds have the fragrance of bergamot, maple syrup, cayenne pepper, fresh tobacco, sulfur, toasted black walnut, cocoa nib, white cranberry, malt, milo wood, vanillin, dried blackberry, dried rainbow papaya, saffron, and buckwheat

CUPPING

The aroma of the coffee is of licorice root, bakers chocolate, baked almond, bergamot, fresh tobacco, white cranberry, malt, oak, dried bell pepper, nougat, chicken bouillon and butter

This is a medium with a smooth and juicy feel but is slightly tea like consistency with a velvety back note

This is a high acidity coffee with a deep forward and lingering taste of malic acid that is very dry

The flavors of this coffee are of tobacco, malt, burnt caramel, soil, raw walnut, oak, carbon, onyx cocoa powder, artichoke, bergamot stem, oolong tea, thyme, grilled white grapefruit, dill, toffee, and cream

As it cools notes of caramel are prominent with delicate berry notes and cream along with a tapioca flour

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