Wai Puna - Medium Roast

Coffee Origin:

Hawai’i, Puna

Coffee Species

Arabica

Coffee Varietal

65% typica

33% caturra colombiana

2% yellow catuai

Coffee Elevation

1000 ft

Coffee Farm/ Producers

Wai Puna - 8/12/2019

Coffee Roasting Date, Roaster

Wai Puna

Coffee Processing

 Wet-processed. Sun-dried

This coffee was stated to have = or - 3% CBB but hand-sorting the bag there was more than 3% along with underdeveloped beans, beans with the cherry still on along with over-roasted and floaters mixed in

The beans have the fragrance of bakers chocolate preserved lemon, fresh oregano, musk, tobacco, hazelnut, lime pith, soil, milo wood, ashy, puffed brown rice, rubber, and black apple

The grounds have the fragrance of white grapefruit, sandalwood, musk, tobacco, ash, hazelnut, lime pith, soil, fishy note, and sour cherry.

CUPPING

The aroma is of soil, ashy, dutch process cocoa, hazelnut, sandalwood, clove stem, Meyer lemon, dried bell pepper, marjoram, and rubber

This is a medium body coffee that is smooth but has a chewy tea-like consistency

This is a coffee that is high I malic acid and lingers leaving your mouth dry and needing water

The flavor is of ash, with subtle notes of cocoa, tossed oat, onyx cocoa, iodine, rubber, and baking soda

As it cools vegetable notes develop like of bell pepper and thyme but is still ashy

AEROPRESS

The aroma is of mellowed out but still have the wood, soil, and ashy note

The body is thinner and more watery

The acidity is still about the same if not a little higher

The flavor is of spice like clove, ground and stale ginger, ash, smoked paprika, and dutch process cocoa powder

CAN NOT RECOMMEND OR SUPPORT THIS COFFEE

Surf Cafea - Yemen Natural Auction Lot

Coffee Origin :

Yemen

Coffee Species

Arabica

Coffee Varietal

_________________________

Coffee Elevation

2150 - 2400 m

Coffee Farm/ Producers

_________________________

Coffee Roasting Date, Roaster

Surf Cafea - 8/12/2019

Coffee Processing

Natural

The beans have the fragrance of jasmine, cocoa nib, blackberry, vanilla, fresh tobacco, dandelion, strawberry, sumac, sandalwood, marshmallow, mirth, pink lemon, and winter savory

The grounds have the fragrance of marshmallow, lilac, cherry blossom, strawberry, fresh tobacco, bergamot, cocoa powder, blue corn, red miso, leather, dried mango, saffron, papaya, and roasted walnut

CUPPING

The aroma is of cocoa nib, blackberry, bing cherry, sumac, sandalwood, savory, fresh tobacco, bergamot, roasted walnut, and orange blossom

This is a full body coffee that is thick with a chewy coating but dissipates to a velvety and creamy texture ending with a umami note

This is a medium high acidity that has a sharp malic note from the black apple and has some tannin that is astringent and lingering but is well balanced

The flavor of this coffee is of dried blackberry, strawberry, bing cherry, cocoa powder, lilac, vanillin, fresh tobacco, bergamot, roasted walnut, orange blossom, mirth, pink lemon, dandelion, damp soil, coffee cherry, coffee, star fruit, baking soda and black apple

As it cools notes of cola, tamarind, malt, chocolate sauce, and cream deep subduing the acidity but elevating the body and depth. The berry notes are very subtle now but still present

ICED CHEMEX

The aroma is of berries like raspberry, goji, and strawberry with hints of milk chocolate, cream, malt and musk

The acidity is non existent

The body is very smooth with a velvety fell and a creamy texture

The flavors are of cream, malt, vanillin, strawberry, cherry blossom, tapioca, chervil, dinosaur egg plum, and chocolate ganache

ASOBU

The aroma is of walnut and cocoa nib with subtle hints of soil

The acidity is much like the iced at non existent

The Body is smooth and creamy with a velvety finish

The flavor of deep cocoa, walnut, white cranberry, sandalwood, and yeast