Kaanapali Estate Coffee
|Roaster Location:||Lahaina, Maui, Hawaii|
|Review Date:||May 1999|
Blind Assessment: When hot, the cup is light-bodied but smooth, with a touch of levitating floral-toned fruit that turns sweetly chocolate in the finish. As the cup cools the fruit deepens toward wine and even more distinctly chocolate tones.
Notes: The nose is perfectly clean: sweet, light, cocoa-like, the acidity nicely balanced between sweet and dry tones, the body medium to fullish. Kaanapali Coffee produces coffee from four different cultivars of Coffea arabica, and processes them using two different methods (the dry or natural method and the demucilaged or mechanically washed method). The Moka variety, an ancient cultivar from Ye
Who Should Drink It: Coffee adventurers who want an exotic but safe trip. This is a simpler, lighter, brighter, less funky version of the traditional and twistily complex Yemen Mocha cup.
This review originally appeared in the May, 1999 tasting report: A Dozen Keepers