|Roaster Location:||Minneapolis, MInnesota|
|Coffee Origin:||Ka'u growing region, Big Island of Hawai'i|
|Est. Price:||$19.95/4 ounces|
|Review Date:||May 2019|
|Acidity /Structure :||9|
Blind Assessment: Vibrant, juicy, brightly fruit-toned and spicily floral. Wild strawberry, honey, dried gardenia, pistachio butter, pink peppercorn in aroma and cup. Sweet-tart structure with crisp, fresh acidity; viscous, lively mouthfeel. The finish amplifies rich floral and fruit with support from deep spice and earthy honey suggestions.
Notes: This coffee tied for the highest rating in a cupping of Hawai’i-grown coffees for Coffee Review’s May 2019 tasting report. This Ka’u coffee, comprised mostly of the Typica and Caturra varieties of Arabica, was processed using an unusual sequence of procedures. It was first fermented in the whole fruit with wine yeasts added to the tank, then dried in the whole fruit, making it, in effect, a fermented natural. Paradise Roasters specializes in micro-lot Arabica and Robusta coffees from Asia and other emerging origins. The company prides itself on quality and freshness, craft-roasting coffees in small batches only after orders are placed. Visit www.paradiseroasters.com or call 763-433-0626 for more information.
The Bottom Line : Adventures in wine yeast: Two of Hawai’i’s (and the world’s) most common coffee varieties are elevated by an experimental fermentation method that results in a beverage that evokes Champagne — fruity but dry, not effervescent, but exceptionally vibrant.
This review originally appeared in the May, 2019 tasting report: Hawai'i: A New Wave of Coffee Innovation