What is specialty coffee?

Specialty coffee refers to high-quality coffee beans that are sourced from specific microclimates, carefully cultivated, harvested, and processed to bring out unique flavors and characteristics. It emphasizes quality, sustainability, and traceability throughout the entire coffee supply chain.

How is specialty coffee different from regular coffee?

Specialty coffee focuses on the quality and unique characteristics of the coffee beans, whereas regular coffee is more about mass production and consistency. Specialty coffee often has distinct flavors, and its beans are graded and scored based on attributes such as aroma, taste, and body.

What is single-origin coffee?

Single-origin coffee refers to coffee beans that are sourced from a single geographical region, farm, or producer. This can highlight the unique characteristics of the coffee beans influenced by the specific climate, soil, and processing methods of that region.

How is Geisha Coffee graded and scored?

Specialty Geisha Coffee is graded and scored using a standardized system developed by the Specialty Coffee Association. Beans are evaluated based on factors such as aroma, flavor, acidity, body, and balance. A coffee must score at least 80 out of 100 points to be considered specialty grade.

What are the best brewing methods for Geisha Coffee?

There is no one-size-fits-all answer, as the best brewing method depends on personal preferences and the specific characteristics of the coffee beans. Common methods include pour-over, French press, Aeropress, espresso, and cold brew. Experimenting with different methods can help you find the best way to showcase the unique flavors of Geisha Coffee.

How should I store Geisha Coffee?

To maintain freshness and flavor, store Geisha Coffee in an airtight container away from light, heat, and moisture. Avoid storing them in the refrigerator or freezer, as temperature fluctuations can negatively affect the taste and quality.

Hawaii Kilauea Volcano Champagne Natural

Name: Hawaii Kilauea Volcano Champagne Natural
Brand: Paradise Coffee
SKU: kilauea-cn-4oz
Price: 29.95 USD
Availability: OutOfStock

Regular price $30

Unit price per

Weight:

4oz

Grind:

Whole Bean

Quantity:

only -1 left in stock

Coffee Profile

Continent: Pacific

Country: USA

Farm: Second Alarm Farm, Jim Chestnut and Edna Arakawa

Process: Yeast Fermented Natural

Region: Volcano, Puna, Big Island of Hawaii

Variety: Typica, caturra

Roast Scale

Light Medium Dark

ONE ROAST DAY ONLY. Wednesday, August 12th

*Please note: all items in your cart will roast and ship together.

Tasting Notes

95 Points Coffee Review! Here is how they described

"Blind assessment: Exceptionally bright, vibrantly pungent. Guava, cherry blossom, cocoa nib, nougat, sandalwood in aroma and cup. Balanced, sweetly tart structure with big, juicy acidity; plush, syrupy-smooth mouthfeel. Satisfying, flavor-saturated finish that goes on and on.

The bottom line: An experimentally processed coffee that is as lively as its name implies, both in terms of its high-toned fruit profile and its Champagne-like (sparkling, phosphoric) acidity."

Background Info

This farm was 1st place in the Hawaii Coffee Association annual statewide Cupping Competition, Hawai'i District, 2016.

Washed version of this coffee was the top coffee from Coffee Review's December 2016 tasting review.

Grown just outside Volcano Village, roughly 100 miles from Kona in the Puna district, the landscape and weather is vastly different from what most Hawaiian coffee lovers are familiar with in Kona. Volcano Village, atop Kilauea volcano, is roughly 3000 feet above sea level -- twice the altitude of most Kona farms -- surrounded by native 'ohi'a trees, endemic birds, and generally overcast, cool weather. Finding coffee grown this high up Kilauea volcano is unusual and mostly considered experimental, which is one reason we were excited to meet Jim Chestnut and taste his Kilauea volcano-grown coffee.

Jim and Edna's farm is just a few miles up the mountain from Paradise's Hawaii roasting facility in Hilo. Their lot consists of just 335 Typica and Caturra coffee trees, in addition to teas and tropical fruits. Annual production is tiny. usually only around 50lb of coffee each year. The coffees from this farm has been 1st place in the Hawaii District 2016, 2017, and 2018, and placed 3rd in the state cupping competition in 2016.

We have been purchasing the entire production of the washed coffee from this farm since 2016. This year we began working with the coffee at the cherry stage and processing ourselves using our 'Champagne natural' method. Whole cherries fermented with selected wine yeast strains and then dried in the fruit.

Most of this years production has gone to members of our Hawaii Island Tour Subscription. We have 5lb left over available of the Champagne Natural process to offer for 1 roast day only.

"It's a beautiful coffee that will appeal to anyone who seeks the combined thrill of novelty and rarity.... An extraordinary coffee with very limited availability: exotically aromatic, balanced, uniquely composed.”

- CoffeeReview.com