Kaʻū Lempira — Anaerobic Washed

Limited Roast

A structured, fruit-driven expression of Kaʻū coffee from A Coffee Farm in the Pear Tree area, fermented anaerobically with wine yeast for depth and clarity.

Origin: Kaʻū District, Hawaiʻi Island
Farm: A Coffee Farm (Moaʻula, Pear Tree Area)
Elevation: 1,300–1,500 ft
Roast: Light
Variety: Lempira
Process: Anaerobic Washed (with Wine Yeast)
Flavor: Raspberry, walnut, dark chocolate, cabernet franc
Body: Structured, medium-light
Acidity: Green apple-like, focused

Overview

Kaʻū Lempira Anaerobic Washed is a limited release highlighting the progressive side of Hawaiian coffee.

Grown at A Coffee Farm on the eastern slopes of Mauna Loa, this lot was pulped and fermented anaerobically with selected wine yeast before washing and drying. The process enhances fruit structure and aromatic depth while maintaining clarity.

The result is a composed, layered cup: bright red fruit supported by cocoa and subtle wine-like character.

Origin — A Coffee Farm, Pear Tree Area

This coffee comes from A Coffee Farm, located in the remote Moaʻula neighborhood of Kaʻū on the slopes of Mauna Loa.

Farm lots range from 1,300–1,750 feet in elevation, with this lot grown between 1,300–1,500 feet. Deep volcanic soils, roughly 60 inches of annual rainfall, and consistent cloudy afternoons create ideal conditions for slow maturation and balanced sweetness.

The 90-acre farm is the collaborative vision of James McCully and Ruslan & Alla Kuznetsov. James has farmed on the Big Island since 1976, while Rus and Alla bring backgrounds in music and wine—an influence reflected in their interest in yeast-inoculated fermentation.

Multiple varieties are cultivated here, including Red Catuai, Lempira, Parainema, Tabi, and Castillo, processed through washed, natural, honey, and experimental yeast methods.

Variety — Lempira

Lempira is a disease-resistant variety developed in Central America, known for resilience and high productivity. In recent years this variety has become popular to plant by growers in Kaʻū.

In Kaʻū’s volcanic soils, it produces balanced sweetness and stable acidity, but with less aromatic complexity than other varieties—making it well suited to controlled fermentation techniques.

Process — Anaerobic Washed (Wine Yeast)

After harvest, cherries were pulped and sealed for anaerobic fermentation with selected wine yeast for several days at cool temperatures.

This controlled fermentation enhances fruit precision and aromatic complexity without pushing into heavy or overripe character. The coffee was then washed and dried to preserve structure.

Roast Style & Intent

Roasted light to preserve acidity and structure while allowing fermentation-derived notes to integrate cleanly.

Development is extended slightly to support sweetness and dark chocolate undertones without muting fruit or wine-like nuances.

Cup Profile

Expect a structured and expressive cup featuring:

• Raspberry

• Green apple-like acidity

• Cabernet franc undertones

• Walnut

• Dark chocolate

Acidity is crisp and focused, similar to green apple, while the finish carries subtle red-wine character and cocoa depth.

Compared to Kaʻū Classic Light, this coffee is more structured, more fruit-driven, and more fermentation-forward.

Brewing Recommendations

Best results with:

Pour-over — highlights green apple acidity and clarity
Aeropress — enhances chocolate and body

Brew at 92–94°C. 16:1 brew ratio with filtered water (80-110ppm)

Who This Coffee Is For

Drinkers who enjoy:

• Structured light roasts

• Wine-like acidity

• Controlled anaerobic processing

• Experimental Hawaiian lots

If you prefer a cleaner, traditional washed profile, Kaʻū Classic Light may be a better fit.

Why Kaʻū Matters

Long overshadowed by Kona, Kaʻū has become one of Hawaiʻi’s most dynamic coffee regions. High elevations, deep volcanic soils, and thoughtful processing are pushing the region forward.

Limited lots like this reflect that evolution.

Why Our Hawaiʻi Coffees

Hawaiʻi-Grown Coffees
Sourced directly from Kona and Kaʻū farms on the Big Island.

High-Elevation Growing
Selected from farms between approximately 1,300 and 2,500 feet.

Freshly Roasted in Small Batches
Roasted to order on Hawaiʻi Island.

Carefully Sorted for Quality
Machine and hand sorting remove defects prior to roasting.

Roasted for Expression
Profiles designed to highlight origin character, not generic roast flavors.