Kona – Green
The first of four Konas with identical scores of 79 and very similar flavor profiles. Overall assessments of this sample ranged from bland on the downside to balanced on the upside. Which side of the bland/balanced divide panelists settled on probably depended on their predispositions in regard to the Kona profile generally. Three panelists, including me, detected subtle but pleasant wine tones. Three called the acidity sweet, which I assume was praise as well as description. No taints or defects cited; consensus on body: medium.
A medium-bodied Kona, considered balanced or bland with subtle but pleasant wine tones. Originally reviewed by a panel as a green coffee. All Kona coffees are processed by the classic wet method and come from a local strain of the traditional typica variety Hawaiians call Guatemala. Wailapa Farms is a small estate near Honaunau. It wet mills its own coffee, and was a Kona Coffee Cultural Finalist.
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This review originally appeared in the April, 1998 tasting report: Hawaiian Coffees