Coffee Origin:
Hawai’i, Puna

Coffee Species
Arabica

Coffee Varietal
Yellow Caturra

Coffee Elevation
_________________________

Coffee Farm/ Producers
Big Island Coffee Roasters

Coffee Roasting Date, Roaster
Big Island Coffee Roasters - 10/17/2015

Date Sampled
1/1/2016

Coffee Processing
Coffee Cured with Chocolate

The fragrance of the beans are of roasted cocoa nib, jasmine, cinnamon, toffee, tobacco, raisin, vanilla, yellow peach, grilled white grapefruit, leather, honeysuckle, ohia, and soil

The fragrance of the grounds are of chocolate ganache, plum, Oro blanco grapefruit, french vanilla, peach blossom, burnt caramel, dried tangerine, soil, tart cherry, leather, black current, ohia, dried goji, and muted cinnamon

Cupping

The aroma of this cup is of dark chocolate, prune, black current, leather, ohia, toffee, peach blossom, dried tangerine, oat, and raisin

This coffee has a full body with a rich and creamy mouth feel that is velvety and slick

This is a high acidity coffee that is bright with a slight tart note and has a lingering dirtiness that is like dutch process cocoa powder

The flavors of this coffee are of brandy, bitter sweet chocolate, oat, plum, dried goji, raspberry, french vanilla, leather,saffron, soil, muted cinnamon, tart red cherry, burnt caramel, walnut, and apricot

As it cools notes of blood orange, dried tangerine, and grilled pink grapefruit develop alone with the dark chocolate being very forward and tart. There are subtle notes of current, cherry, and pickled ginger at the end with a quick hint of black tea

Chemex

The aroma of this cup is of bergamot, bakers chocolate, plum, blood orange, soil, ohia, black cherry, leather, cinnamon, black current, and black tea

The flavors of the cup are of dark chocolate, caramel, bergamot, wheat, black cherry, plum, black walnut, dried goji, soil, marionberry,

The acidity is still high with a bright and tart note that is forward and lingering and gives a delicate juicy after note

The body is still have and full with a creamy and smooth mouth fell like of melted chocolate

This is a great way to experience this coffee for more then one person

Coffee Origin:
Panama, Alto Quiel, Boquete

Coffee Species
Arabica

Coffee Varietal
Catuai, Typica, Bourbon

Coffee Elevation
1,670 - 1,825 M

Coffee Farm/ Producers
Wilford Lamastus

Coffee Roasting Date, Roaster
Portola Coffee Lab - 11/30/2015

Coffee Processing
Honey

The beans have the fragrance of marionberry, dark chocolate, plum, strawberry, white peach, celery seed, oak, cinnamon, all spice, raw honey, clove, olive oil, vanillin, candied Mandarin peel, and milk powder

The grounds have the fragrance of dark chocolate, grilled beaf, honey suckle, cinnamon, vanillin, yellow nectarine, pickled lemon, all spice, raspberry, strawberry, candied carrot, and white cranberry

CUPPING

The aroma of this coffee is of honey, cinnamon, dark chocolate, vanillin, white cranberry, olive oil, marijuana yellow nectarine, milk powder, all spice, plum, and lemon peel

This is full body coffee that has a heavy and thick coating that is smooth and syrupy with a sweet creamy tone at the end

This is a high acidity coffee that is complex with a sharp and tart citrus note that tapers to sweet and juicy

The flavors of this coffee are of yellow cherry, vanillin, caramel, yellow nectarine, dutch process cocoa powder, cane sugar, Meyer lemon, green olive, hemp seed, mission fig, all spice, white cranberry, raspberry, and raw honey

As it cools notes of cream, blood orange, and coriander develop. It becomes very creamy and smooth

There is a slight back note of black tea and soil

GINO

The aroma of the cup is of grilled lemon, cocoa nib, cinnamon, date, sage, chia, mission fig, cedar, vanillin, soil, and candied carrot

The flavors of the cup are of grilled lemon, bakers chocolate, all spice, white cranberry, olive oil, yellow nectarine, milk powder, tangerine, raspberry and raw honey

This is still a full body coffee that has a heavy with a sticky coating and syrupy with a slight dirty finish

Making it on the Gino makes this a low acidity coffee that is still complex with a delicate cocoa powder note that is lingering

Iced CHEMEX

The aroma of the cup is of toasted cocoa nib, cinnamon, oak, vanilla bean, hemp seed, bergamot, grilled lemon, tobacco, magnolia, raw honey, and dried mushroom

The flavors of the cup are of dried strawberry, tobacco, honey suckle, mango, black current, raspberry, plum, vanilla, blueberry, and milk chocolate

The body is rich and creamy with a smooth velvety texture

The acidity is low that is still complex with a delicate floral and citrus note that is lingering