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.

Hawaiʻi Kaʻū Malolactic Honey

Name: Hawaiʻi Kaʻū Malolactic Honey
Brand: Paradise Coffee
SKU: Malolactic-4
Price: 40.0 USD
Availability: OutOfStock

Regular price $40

Unit price per

Weight:

4oz

Grind:

Whole Bean

Quantity:

only -17 left in stock

Coffee Profile

Continent: Pacific

Country: USA

Farm: JN Coffee Farm

Process: Yeast +Bacteria Fermented Natural

Region: Ka‘ū, Big Island of Hawai‘i

Variety: Red Bourbon

Roast Scale

Light Medium Dark

Roasting Wednesdays.

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

Tasting Notes

Floral, Grape and berry aromas lead into a sweet and complex dessert-like cup. Notes of Rose, Blackberry, plumeria, and milk chocolate. with a tart acidity and creamy mouthfeel.

Background Info

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 was the first harvest of these trees and we have been purchasing the cherry from this field to apply our processing methods on since.

For the Malolactic Honey process, first the cherries were sorted with a WECO optical cherry sorting machine to remove green and brown cherries. Then we inoculate the cherries with both yeasts and malolactic bacteria. The Cherries are fermented in anaerobic conditions for about a week, then pulped and dried as a Honey.

The goal with this coffee was to create a cup profile with the intensity of a natural in a parchment dried coffee. In theory at least, the Malolactic bacteria should be producing diacetyl, which can help improve the mouthfeel, to be more buttery and rounded, While also converting any malic acid to Lactic acid. One of the yeast strains included also produces lactic acid from sugars helping to create a bright cup with a clean, tart acidity.

The combination of Malolactic bacteria and yeasts strains used should in theory have some synergistic effects on production of certain esters that contribute to fruity and floral aromas