Region: Kona, Hawaii
Varietal: 93% Typica, 5% Yellow Caturra, 2% Bourbon
Altitude: 1850 - 2250 feet above sea level
Certification: Direct Trade
Cupping: Raspberry, Plum, Mandarin, Floral
Recommended Roast: City to Full City
Good For: Pour-overs, auto-drip, full immersion
Description: We don’t want to sound dramatic, but this is the best Kona we’ve ever tasted. Processing naturals isn’t common for Kona as it’s lower elevation on a tropical island and relative humidity can become an issue. We’re all very fortunate that Aloha Farms not only processes naturals, but also understands it well enough to produce such incredible coffee. The cup has everything you want out of a natural - it’s clean and bright, with a fruit-forward profile.
US grown coffee is a bittersweet topic amongst a lot of coffee roasters, but you probably know that. The people growing coffee here usually have a great understanding of how to grow great coffee, they just don’t have the elevation that Ethiopia does for example. The same goes for this coffee, but what we’ve been getting excited about as roasters these last few years has not been finding coffee from the highest mountain ranges, but in the improving area of coffee processing. Farmers and mills are starting to take coffees that have historically scored relatively low, and processed them so well that the cup quality far exceeds expectations. And that’s what you can expect with this one, a low grown coffee, processed as a beautiful natural.
On a side note, with that lower elevation in such a lively tropical region, we’re noticing that the coffee has a bit more bug damage than normal for a coffee that tastes this good. This one is not for those of us who judge books by their cover 📖.