Hawaiʻi Ka‘ū Champagne Natural
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Coffee Profile
Continent: Pacific
Country: USA
Farm: various
Process: Yeast Fermented Natural
Region: Ka‘ū, Big Island of Hawaii
Variety: Red Catuai, Typica, Red Bourbon, Yellow Caturra
Roast Scale
Light Medium Dark
Tasting Notes
Berries, grapes, and pineapple in the aroma. A lively white wine-like acidity in the cup, with notes of milk chocolate and caramel as the cup cools.
Background Info
Champagne Natural is a method we began developing in 2019 based off of research in Brazil that showed the potential of using selected yeast strains to improve to quality of coffee. We have continued to refine and evolve this process every season through continuous experimentation and cupping.
The process starts with sanitation of the cherries and removing any floating low density fruit. The cherries are then placed in a Bioreactor, covered with water and inoculated with wine yeast strains. After several days of fermentation the sugars in the fruit have been consumed and converted to alcohols, acids, and CO2, and also aromatic Esters which can give aromas reminiscent of fruits and flowers. At the end of fermentation the cherries are no longer sweet, but crisp and tart and effervescent from the CO2, tasting like champagne.
Before drying, the cherries go through a 'thermal shock' treatment of heat and cold to halt the fermentation and prevent other microbes from spoiling the coffee. The Cherries are then laid to dry on trays in a specially built dehumidified drying building that rapidly removes the moisture from the fruit at low temperatures. After the coffee beans have dried to below 11% moisture they are rested for a few weeks in the dried cherries before milling.
Freshly Roasted to Order
Hawaiʻi Ka‘ū Champagne Natural will be roasted to order & shipped fresh. All shipping is USPS.