|Roaster Location:||Mountain View, Hawai'i|
|Coffee Origin:||Kona District, Kealakekua growing region, Big Island of Hawai'i|
|Est. Price:||$29.00/10 ounces|
|Review Date:||May 2019|
|Acidity /Structure :||8|
Blind Assessment: Rich-toned, deeply sweet. Black cherry, magnolia, fresh-cut cedar, maple syrup, a hint of thyme in aroma and cup. Sweet-toned structure with round, gentle acidity; lush, syrupy mouthfeel. Resonant finish that centers around notes of black cherry and cedar.
Notes: This coffee tied for the second-highest rating in a cupping of Hawai’i-grown coffees for Coffee Review’s May 2019 tasting report. Produced entirely of the Typica variety of Arabica and processed by the traditional wet or “washed” method, in which skin and fruit flesh are removed from the beans or seeds before they are dried. This sample also consists entirely of peaberries, a kind of bean that results when the coffee fruit develops only a single, oval bean rather than the usual pair of flat-sided beans. Peaberries produce a somewhat different (often better) cup than normal beans from the same crop, from which they may or may not be separated during grading. Big Island Coffee is an award-winning coffee roaster and coffee farm operated with hands-on passion by Kelleigh Stewart and Brandon von Damitz. Visit www.bigislandcoffeeroasters.com for more information.
The Bottom Line : The classically delicate, subtle Kona Typica profile is enhanced by the careful medium roast, as well as by the selection of peaberries only.
This review originally appeared in the May, 2019 tasting report: Hawai'i: A New Wave of Coffee Innovation