Coffee Origin:

Hawai’i - Hamakua

Coffee Species

Arabica

Coffee Varietal

Red Caturra

Coffee Elevation

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Coffee Farm/ Producers

Papaaloa Joe

Coffee Roasting Date, Roaster

July of 2019 - Papaaloa Joe

Coffee Processing

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The beans have the fragrance of burnt sugar, cocoa, pink lemon, basil. Marshmallow, hazelnut, oregano, papaya, dried mango, white pepper, fresh tobacco, alder wood, burlap, and clay.

The grounds have the fragrance of pink grapefruit, soursop, light brown sugar, coconut water, macadamia nut, clay, alder wood, burlap, coffee cherry, sumac, lemon oregano, tobacco, charred asparagus foam, and popcorn

CUPPING

The aroma id of bakers chocolate, marshmallow, macadamia nut, coffee cherry, sumac, tobacco, popcorn, papaya, dried mango, and tahini

This is a light body coffee with a velvety texture but a tea-like consistency

This is a very low acidity coffee that has a quick bright and crisp note but tappers off fast ending in a juicy and lingering malic acidity

The flavors are of soursop, white asparagus, white pepper, green papaya, macadamia nut, tobacco, sesame seed, yeast, damp soil, green tea, and plantains

As it cools notes of cocoa nibs develop long with oolong tea

AEROPRESS W/ Fellow Prismo Attachment

The aroma is of cocoa powder, and damp soil

The body and acidity is just like it cupped

The flavor id of chocolate ganache, soil, coffee, oak and woodsear mushroom

Can not recommend of this method

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