Process: Washed, Natural
Region: Ka‘ū & Kona, Big Island of Hawaii
Variety: Typica, Bourbon, Red Catuai, K7, Maragogype
Dried fruit, hazelnut and dark chocolate with just a hint of citrus as espresso. Exceptionally smooth in the finish. With milk the flavors shift towards caramel and cocoa.
A blend of Hawai‘i Grown coffees constructed with espresso use in mind. This blend will also make for a pleasant cold brew or pour-over coffee.
Kona coffee doesn't usually make for great espresso, but by blending multiple varieties from different farms along with high-grown coffee from the neighboring Ka‘ū district we were able to construct something that is balanced and complex. The roast degree is medium and fits in between the roast levels of our Espresso Classico and Espresso Nuevo blends.
Great for milk drinks or as a stand alone shot.
Recommended Brewing Parameters
18-19g coffee/ 40-45g out.
Water Temp 92-93C (197.6 -199.4F)
26-28 seconds shot time.