Coffee Origin : Hawai’i, Kailua -Kona
Coffee Species : Arabica
Coffee Varietal : Kona Typica
Coffee Elevation : 800 Ft
Coffee Farm/ Producers : Salvador
Coffee Roasting Date, Roaster : Kona Roasted - 3/12/2020
Date Sampled : 4/9/2020
Coffee Processing : Washed
The beans have the fragrance of cocoa powder, toasted macadamia shell, malt, mangosteen, milo wood, iodine, allspice, Hawaiian sandalwood, green papaya, fuyu persimmon, noni, orange blossom, kombu, clay, red banana, bell pepper, dill, reach tobacco, ponzu, rooibos tea, camomile, cassia cinnamon, and leather.
The grounds have the fragrance of bergamot, cassia cinnamon, malt, mangosteen, white cranberry, cherry blossom, Hawaiian sandalwood, kombu, clay, yuzu, bakers chocolate, apple banana, mountain apple, honeysuckle, lemon jelly, lilac, rooibos tea, black salt, iodine, soy sauce, and burnt cane leaf
CUPPING
Aroma The aroma of the coffee is of dried coffee cherry, Hawaiian sandalwood, noni, cherry blossom, kombu, clay, fresh tobacco, allspice, clove stem, cassia cinnamon, leather, cocoa powder, macadamia nut flour, lemon jelly, lilac, tomato paste, tamarind The grounds have the fragrance of bergamot, cassia cinnamon
This is a light-bodied coffee that is tea-like with a dirty and silky mouthfeel. As it finishes it is sticky with a heavy chewiness
This coffee has a low acidity that is unbalanced, lingering and dirty. There is a slight tart note that is quick off the pallet like of sour tropical fruit
The flavors of this coffee are of soil, Hawaiian sandalwood, noni, cherry blossom, yuzu, mountain apple, kombu, toasted macadamia shell, clay, fresh tobacco, allspice, clove stem, cassia cinnamon, leather, cocoa powder, burnt cane leaf, Himalayan pink salt, lemon peel, pickled ginger, liquid smoke, malt, raw cashew, mangosteen, oak, vanillin, roasted black tea, and iodine
As it cools notes of caramel develop along with a baked black apple and sumac note with a brightness that has become stronger
CHEMEX
The aroma is of coffee cherry, Hawaiian sandalwood, noni, fresh tobacco, leather, macadamia nut flour, bergamot, rooibos tea, yuzu, bakers chocolate, apple banana, mountain apple, blat tea, and cream
The body is lighter than cupped with a silky mouthfeel. but no heavy back
The acidity is much lower with it more pronounced in a quick pointed note at first that finishes dry and lingering
The flavors of the cup coffee cherry, Hawaiian sandalwood, noni, chocolate brownie mix, vanillin, diluted liquid smoke, cream, lemon jelly, black tea, noni, soli, leather, black cardamom, and savory
