|Roaster Location:||Holualoa, Hawaii|
|Coffee Origin:||Holualoa, Hawaii|
|Review Date:||December 2008|
Intense, crisp, molassy sweet aroma: coffee cherry, aromatic wood, dusk flowers. In the cup soft but powerful acidity with a wine, or perhaps better, apple cider nuance. Delicate, silky mouthfeel, very sweet, continued coffee cherry, molasses, nut, aromatic wood, a hint of dusk flowers, all of which suggest at moments the most subtle milk chocolate imaginable. Smooth, clean, lightly flavor-saturated finish.
This coffee is a dry-processed or "natural" coffee, meaning the beans were dried inside the fruit rather than after the fruit is removed, as is the case with wet-processed or "washed" coffees. Hula Daddy is a boutique coffee farm at the 1,400 foot level of the Mount Hualalai volcano near the northern end of the Kona growing district, five minutes above the town of Kailua-Kona. This coffee was prepared under the supervision of Miguel Meza, one of specialty coffee's younger visionaries. Visit www.huladaddy.com or call 888-553-2339 for more information.
Who Should Drink It
At the moment of this review, early December 2008, fresh from the patio and just rested, an extraordinary and original coffee, complex and exotic yet lyrically pure.
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This review originally appeared in the December, 2008 tasting report: Holiday Gift Coffees 2008: The Rare, the Exceptional, the Weird