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.

Kona SL34 Anaerobic Washed - Kona Rainforest

Kona SL34 Anaerobic Washed - Kona Rainforest

Name: Kona SL34 Anaerobic Washed - Kona Rainforest
Brand: Paradise Coffee
SKU: kona-sl-4
Price: 60.0 USD
Availability: OutOfStock

Regular price $60

Unit price per

Weight:

4oz

12oz

Grind:

Whole Bean

Auto Drip

French Press

Quantity:

only 0 left in stock

Coffee Profile

Continent: Pacific

Country: USA

Farm: Kona Rainforest Farm

Process: Anaerobic Washed

Region: South Kona, Big Island of Hawaii

Variety: SL34

Roast Scale

Light Medium Dark

Tasting Notes

A powerful cup reminiscent more of a Kenyan coffee than a typical Kona, thanks to its unique cultivar. It boasts tropical fruit aromas with hints of plumeria and toasted coconut. In the cup, it reveals a focused acidity alongside notes of cherry, mango, and grapefruit.

Background Info

Kona Rainforest is the largest and one of the last remaining certified organic coffee farms in Hawaii. Despite the steady decline in the number of Certified Organic farms over the years, the vast majority have relinquished their certification in the past two years due to the devastating coffee leaf rust disease.

The farm spans 40 acres, situated at elevations of 1600-2000ft along the slopes of Mauna Loa in South Kona. It features an advanced mill for processing coffee from cherry to green bean, powered entirely by solar energy. While Typica is the primary variety grown, the farm also nurtures small plots of other varieties such as K7, SL34, and Red Bourbon.

In 2023, they collaborated with Miguel to develop a yeast fermentation protocol for each variety, exclusively using organic certified yeasts. Among the hundreds of commercial yeast strains available, only a select few are certified for organic use. This collaboration led to the discovery of a strain that enhances the acidity and tropical fruit notes of the SL34 variety when processed as an anaerobic washed coffee.

This season, production was limited, with only 15 lbs available. Encouraged by these results, the farm is intent on increasing production in the next harvest season.

SL34 Variety

The SL34 variety was selected in the 1930s by Scott Laboratories in Kenya. Along with SL28, it is celebrated for its exemplary cup quality among the classic Kenyan varieties. Recent genetic comparisons have distinguished SL34 from the Typica/Bourbon group, which includes most cultivated coffee worldwide, identifying a match with some plants still grown in Yemen today.

Miguel selected SL34 for planting at the then-new Hula Daddy Kona Coffee farm 15 years ago. Their SL34 has secured 1st place in the Kona cupping competition, the Hawaii State cupping competition, and has received 97 point scores on Coffee Review.

Under Kona's growing conditions, SL34 has demonstrated impressive performance, yielding good production and exceptional cup quality. Seeds from Hula Daddy have been used to cultivate seedlings for other Kona farms, such as Kona Rainforest. However, its cultivation remains limited, with only a few farms dedicating 1-3 acres to this variety.