|Roaster Location:||Honolulu, Hawaii|
|Coffee Origin:||Kona region of Hawaii and other unnamed origins|
|Review Date:||April 2004|
The cup gives an impression of both thinness and richness. Overripe fruit - peaches perhaps - settle toward an agreeable but pungent chocolate. Two cups of five were bitter, suggesting that the pleasant intrigue of overripe-fruit-cum-chocolate was induced by a slightly fermented component to the blend.
Roy's is renowned chef Roy Yamaguchi's original Hawaiian location, serving celebrated Hawaiian fusion cuisine. Honolulu Coffee specializes in Kona coffee and blends containing Kona coffee. The coffee reviewed here and served at Roy's apparently is such a blend, containing both Kona and non-Kona components. The Honolulu Coffee website incorporates an interesting coffee selector feature. Visit
Who Should Drink It
Those who enjoy puzzles and contradictions.
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This review originally appeared in the April, 2004 tasting report: Coffee from Celebrity Chefs (or their Restaurants)