FAQs
Find answers to common questions about our coffee products, including brewing instructions, storage recommendations, and return policies.
Hawai‘i Kīlauea Volcano Yeast Fermentation Washed - Sold Out
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Tasting Notes
Cantaloupe and green grape in the aroma, Agave Nectar like sweetness. powerful cup, well balanced and classic in profile.
2020 harvest 96 Points rated by Coffee Review:
"Blind Assessment: Aromatically tropical, deeply floral, mysteriously complex. Plumeria, amber, passion fruit, Concord grape, dark chocolate in aroma and cup. Deep-toned, sweetly savory structure with winy acidity; decadently plush mouthfeel. The finish goes on and on.
The Bottom Line : A shockingly coherent, wildly various experience of coffee, a delightful roller coaster that hits all the sensory notes."
Background Info
1st place in the Hawaii Coffee Association annual statewide Cupping Competition, Hawai'i District, 2016.
Top coffee from Coffee Review's December 2016 tasting review.
This farm was 1st place in the Hawaii Coffee Association annual statewide Cupping Competition, Hawai'i District, 2016.
Washed version of this coffee was the top coffee from Coffee Review's December 2016 tasting review.
Grown just outside Volcano Village, roughly 100 miles from Kona in the Puna district, the landscape and weather is vastly different from what most Hawaiian coffee lovers are familiar with in Kona. Volcano Village, atop Kilauea volcano, is roughly 3000 feet above sea level -- twice the altitude of most Kona farms -- surrounded by native 'ohi'a trees, endemic birds, and generally overcast, cool weather. Finding coffee grown this high up Kīlauea volcano is unusual and mostly considered experimental, which is one reason we were excited to meet Jim Chestnut and taste his Kilauea volcano-grown coffee.
Jim and Edna's farm is just 25 miles up the mountain from Paradise's Hawaii roasting facility in Hilo. Their lot consists of just a few dozen Typica and Caturra coffee trees, in addition to teas and tropical fruits. Annual production is tiny. Usually only around 50lb of coffee each year. The coffees from this farm have been 1st place in the Hawaii District 2016, 2017, and 2018, and placed 3rd in the state cupping competition in 2016.
We have been purchasing the entire production of the washed coffee from this farm since 2016.
Most of each year's production has gone to members of our Hawaii Island Tour Subscription. We have just a few lb left over to offer online. This year we have only 10lb available.
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Roasting, Shipping & Payment
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We roast for Online orders Monday/Wednesday/Friday. Unless the coffee lists a special roast date, your retail order will be roasted the next Monday, Wednesday, or Friday following your order. Orders placed before 11:00AM CST on Monday, Wednesday, or Friday will be roasted the same day as ordered. Coffees will be shipped within 2 days of roasting
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We do not sell green coffee.
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Yes, we ship worldwide. If you have trouble placing an international order, send an email to hello@paradiseroasters.comand we will create a custom invoice for you. We work with several shipping carriers and seek the most cost effective shipping options for our customers.
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We do not currently offer any Organic certified coffees. Green coffees imported to Hawaii must be fumigated before entry to protect the local coffee industry from pests and diseases. Some of the coffees we purchase may be from from Organic certified farms but we cannot label the as such after fumigation..
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Orders with two or more 12oz bags are shipped via USPS Priority and are usually received within 2-4 days post shipment. Orders containing only one 12oz bag are shipped USPS First Class and can take up to 5 days post shipment. USPS Priority and First Class shipping are available at Standard USPS rates.
Expedited shipping options with FedEX are available for an extra charge.
Company & Facility
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We roast and fulfill all of our coffee orders in Hilo, Hawai'i.
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We roast in small batches using A Diedrich IR12 roasting machine.
Satisfaction Guaranteed
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We source an array of the top specialty coffees worldwide that appeal to an array of different palates.
If at any point you have difficulty brewing, or just appreciating one of our roasted coffees, no problem. Shoot us an email within 5 days of receiving your coffee and we'll help you find the correct brew settings for your coffee, or give you a credit (minus actual shipping costs) on your next purchase. Yep, we're a Satisfaction Guarantee coffee company!
Please note, our Satisfaction Guarantee only applies to U.S. orders of roasted coffees, and you must contact us within 5 days of receiving the coffees. Credits do not include actual shipping fees, which may be different from posted shipping fees.
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We roast in small batches using A Diedrich IR12 roasting machine.
Coffees
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Our commitment to you is to serve exceptional, fresh-roasted coffees. And part of being exceptional means roasting before the flavors inherent in the green bean begin to fade, which happens over time.
Like apples and pumpkins, coffee is a seasonal agricultural product and each country has a different harvesting cycle in which coffees are at their peak. If we were to insist on serving a single origin all year long, the flavors in that coffee would be noticeably better one half of the year over the other. So the reason you no longer see that coffee you loved is because the optimal season has passed. For more on seasonality in coffees, see this blog post here.
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Hopefully so. If it was a popular product or we receive customer requests, we will make every attempt to bring it back. However, please note that coffees from a certain producer may not taste the same year after year.
If you loved a coffee and no longer see it listed, shoot us an email and ask us what is similar. We’d be happy to provide a personal recommendation.
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We aim for balance and completeness along with differentiation and distinction. You shouldn't need to be a professional coffee taster to tell the coffees a part, so, when we’re selecting coffees, we want them to be distinct from each other.
We avoid ”one-trick pony” type coffees, such as Ethiopians with great aroma but no body or acidity, or coffees with good aroma and acidity but lacking sweetness. These elements, which are often reflections of the growing conditions, are harmonized through good roasting.
And, obviously, defects — even subtle defects — influence our selection. Since we live and work at origin, we’re sensitive to coffee defects like “past crop”, pulpy, and naturals that border on over-ferment. With naturals, we’ll only carry these when great examples are available.
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Our perspective on roasting is similar: we seek balance and distinction. To expect that a coffee is “best” when roasted to some pre-determined degree (i.e. only light roasting or only dark roasting) is analogous to thinking that each person would look best in the same outfit, or each coffee should be grown in the same way. We believe it’s our job to discover the roast degree which best highlights outstanding qualities in each coffee.
