Hawaiian Kona, It’s that good

kona-cherriesAs part of a routine cupping the other day I orchestrated the perfect scenario. Cupping a newly received crop of Hawaiian Kona and making it the last coffee to spray across my pallet for the day.  It was such a perfect ending to my day I thought I should share. I have drunk Kona coffee many, many times before but noticed this one to be a little different, a little unique.

This Kona coffee hails from the South Kona District of the Big Island of Hawaii, overlooking Kealakekua Bay. For those not familiar with the Kona coffee region, it’s a two by twenty two mile strip of land that overlays the North and South part of Kona, Hawaii. This area is littered with fertile volcanic soil and perfect weather to create ideal growing conditions. These red luscious cherries are only handpicked and wet processed to ensure the proper ripeness which makes for such a great cup. This particular farm is small (5 acres) allowing for the farmers to give detailed attention to each individual tree. And yes, it makes a difference.

So I roasted these glorious, over sized beans (seeds of the ripened fruit) on the cuffs of light/medium to retain most of their aromatic oils and preserve its richness and sweetness. Although there is nothing wrong with a dark roast we believe each bean has its own potential for greatness when it reaches its destiny in the roaster. Cupping out of the roaster showed no defects or negative nuances that would alert us to take action (cry to one another). So I allowed the coffee to rest for at least 24 hours which gave it a chance to degas (process in which carbon dioxide is being released from freshly roasted beans).

As I started to steep my grounds I could already smell the nuttiness and sweetness of the coffee. Hints of spice, and nuts with a smooth, mellow finish made for a big smile with this cup. The lingering after taste reminded me of eating a Hershey’s almond bar. This coffee is well balanced, low acidic and a mellow body making for a perfect cup any time of the day. Take a look here and try it yourself.  Maybe I made this all up, maybe I didn’t?!? Either way let me know what


you think below when you try it.

* When drinking coffee that has not rested for at least 24 hours you may experience an unpleasant acidic taste. This is why we roast the coffee then put it into a one-way valve bag. It allows the CO2 to escape but no oxygen to get in and stale the beans.