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 K7 -Noelani Farm

Name: Kona K7 -Noelani Farm
Brand: Paradise Coffee
SKU: K7-4
Price: 35.0 USD
Availability: OutOfStock

Regular price $35

Unit price per

Weight:

4oz

12oz

5Lb

Grind:

Whole Bean

Auto Drip

French Press

Quantity:

only -40 left in stock

Coffee Profile

Continent: Pacific

Country: USA

Farm: Noelani Farm

Process: Washed

Region: Holualoa, Kona, Big Island of Hawaii

Variety: K7

Roast Scale

Light Medium Dark

Roasting Wednesdays

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

Tasting Notes

Delicate aromas of toasted nuts and flowers give way to nougat and red apple in the cup. Excellent acidity and a silky mouthfeel. A subdued, classic cup.

95 Points Coffee Review!

"Richly nut-toned, very sweet. Toffee, hazelnut, magnolia, green grape, marjoram in aroma and cup. Bright, juicy-sweet acidity; lively, viscous mouthfeel. Long, resonant finish that harmoniously carries forward all the notes from the cup."

"A fine, classic washed Kona cup: deep-toned, balanced, richly sweet, floral."

K7 Variety

K7 was released in Kenya in 1936 after five generations of selection from the original population by Scott Agricultural Laboratories According to P. A. Jones, an agricultural officer at Kenya’s Coffee Research Station in the 1950s, K7 is one of two trees selected in 1936 by Mr. R. H. Walker from French Mission trees on his Legetet Estate in Muhorohi. Recent genetic tests have confirmed that K7 is related to the Bourbon genetic group. It is still widely grown in Kenya and Tanzania.

Noelani Farm

Located in the Holualoa area, Noelani Coffee Farm is one of the Kona District’s highest-elevation farms at 2500ft. First plantings began in 2018. An acre of the K7 variety was added in 2020. and additional varieties were planted in 2021

At these high altitudes production on the K7 variety is very limited as it seems to be a variety better suited to lower growing zones, where these trees can be very productive.

Noelani’s yeast-fermented, anaerobic washed K7 took 15th place in the 2021 Isla PCA auction.

Processing is simple and traditional. Coffee cherries are pulped in the afternoon and the coffee is allowed to ferment without any added water in open tanks over night, rinsed, and then spread out to dry on a covered wooden patio.