Hawai‘i Ka‘ū Champagne Natural Half-Caf

Coffee Profile

Continent: Pacific

Country: USA

Farm: Miranda Farms, JN Farms

Process: Yeast Fermented Natural

Region: Ka‘ū, Big Island of Hawai‘i

Variety: Typica, Red Bourbon, Red Catuai

Roast Scale

Light Medium Dark

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Roasting Wednesdays. 

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

Tasting Notes

Half the Caffeine, all the flavor! Tropical and floral aromas lead into a sweet and complex dessert like cup. Notes of strawberry, plum, guava, and milk chocolate.

Background Info

We believe in constant innovation in the pursuit of improving quality and developing new taste profiles. For the past 5 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 with a custom built dehumidified drying machine. This process results in increased acidity and complexity of aroma over traditional natural process coffees. Highlighting floral and tropical fruit aromas.

The cherries for our Half-Caf Ka‘ū were harvested  at Miranda Farms and JN farms in the Ka'u district of Hawaii Island at 1600-2200ft altitude  from Typica, Red Bourbon, and Red Catuai Trees. 

Decaffeination

Decaffeination was done by Kona Decaf in Holualoa, in the heart of the Kona growing district. They Built their own decaffeination system which uses pressurized Carbon Dioxide gas rather than chemical solvents to remove caffeine. With their system they are able to remove roughly Half of the caffeine present in the coffee.