Farm: Kealakekua Bay Farm
Process: Yeast fermented Natural
Region: Kona, Big Island of Hawaii
*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 strawberry, rose, guava, and milk chocolate.
Harvested at Kealakekua Bay farm in Kona at 800 -1400ft elevation overlooking Kealakekua bay.
In 2021 this Coffee placed 4th in the Kona Coffee Festival Cupping competition and in 2022 10th Place in the Hawaii Coffee Association's State wide cupping competition.
We believe in constant innovation in the pursuit of improving quality and developing new taste profiles. For the past 3 years Miguel has been cupping experiments of yeast fermented coffees and developed a new process that produces a more intense and complex cup than traditional 'wild' fermentation methods.
Selected yeast and bacteria strains are commonly used in wine and beer production to rapidly dominate over wild strains, some of which may cause negative flavors. Different strains can amplify different flavors and attributes.
While experimenting with whole coffee cherries fermented in water with wine yeast strains Miguel noticed a large amount of bubbling in the water throughout fermentation. Even the fruit of the cherries had a sparkling effervescent quality and a crisp acidity like a sparkling wine. This is due to the Yeasts producing CO2 as a by product during fermentation. From this experience we decided to name this process 'Champagne Natural'.
After Fermentation of the cherries is completed they are dried using a dehumidifying drying machine. This process results in increased acidity and complexity of aroma over traditional natural process coffees. Highlighting floral and tropical fruit aromas.