Farm: JN Coffee Farm
Process: Yeast Fermented Natural
Region: Ka‘ū, Big Island of Hawai‘i
Variety: Red Bourbon
*Please note: all items in your cart will roast and ship together.
Tropical and floral aromas lead into a sweet and complex dessert-like cup. Notes of pineapple, guava, plumeria, and milk chocolate.
94 Points on Coffee Review
"Tropical, floral, and fruit-toned. Star jasmine, lychee, dark chocolate, cashew butter, sandalwood in aroma and cup. High-toned structure with vibrant acidity; very full, satiny mouthfeel. Fruit-toned finish with undertones of cashew and sandalwood."
Leo Norberte is one of the original coffee growers in the Ka‘ū region of Hawai‘i Island. Born in the Philippines he began working for the C. Brewer Sugar Plantation in Pahala as a young man. When the sugar plantations shut its doors in 1996 they offered there former employees land leases to try planting coffee on. A handful such as Leo tried there hand at it with 10 acres in the clouds rest area just west of the town of Pāhala. Leo's JN Coffee Farms now span 50 acres on different plots near Pāhala.
We have consistently found Red Bourbon to produce excellent cups in Ka‘ū and Kona, exhibiting more acidity, a fuller mouthfeel and more complex cup than the commonly grown Typica variety. Few farms have more than a few trees of this variety. While the vast majority of his land is dedicated to the Typica variety, we were thrilled to learn Leo recently planted a plot of Red Bourbon at 1800ft elevation 2021 is the first harvest of these trees and we have been purchasing the cherry to apply our processing methods on.
The first harvest of the season November 8th, we processed using our champagne natural process. We used a wine yeast strain on the cherries to accentuate the tropical fruit notes and acidity o this excellent variety.