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.

Hawai‘i Ka‘ū Classic Dark

Name: Hawai‘i Ka‘ū Classic Dark
Brand: Paradise Coffee
SKU: kau-dark-4oz
Price: 25.0 USD
Availability: OutOfStock

Regular price $25

Unit price per

Weight:

4oz

12oz

5 Lb

Grind:

Whole Bean

Auto Drip

French Press

Quantity:

only 0 left in stock

Coffee Profile

Continent: Pacific

Country: USA

Farm: Miranda Farms

Process: Washed

Region: Ka‘ū, Big Island of Hawaii

Variety: Red Catuai

Roast Scale

Light Medium Dark

Roasting Wednesdays.

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

Tasting Notes

Soft and sweet. Dried Apricot, cream and dark chocolate with just a hint of citrus. Exceptionally smooth in the finish.

Background Info

Ka‘ū is a region on the south side of the Big Island of Hawaii that has steadily become the second largest growing region after Kona just on the other side of the slopes of Mauna Loa. Modern production started in 1996 After the C Brewer Sugar Mill closed.

Workers for the mill were offered land leases on the former sugar cane lands and encouraged to plant coffee. And handful of people decided to stay and try their hands at coffee farming. 25 years later some of these original Ka‘ū coffee pioneers like Leo Norberte of JN Farms are still at it and the region has expanded from around 200 acres to more than 700 acres of coffee. The region is blessed with ideal conditions for growing coffee. deep soils, plentiful rainfall, and afternoon cloud cover that helps keep the average temperatures around 70F (20C) at elevations of 1500-2400ft

We first became aware of this region in 2007 when Miguel helped judge the Asia/Pacific entries to the SCAA coffee of the year cupping competition. 2 coffees from Ka‘ū went on to place in the top 10 amongst coffees from around the world that year and coffees from the region continued to place in the top 10 annually through 2013, the last year the competition was held.

Inspired by this new region our founder, Miguel moved to Hawaii in 2008 to begin working with growers in the region to better understand the variables involved in producing top quality coffees from the farm level.

Since purchasing our first Ka‘ū coffees 15 years ago we have come to appreciate the sweetness and balance of the regions coffees. At lighter roasts they can display a range or citrus, berry, floral, and tea-like characteristics. The coffees also have the density and acidity to maintain a lot of character even at darker roasts. Developing notes of dried fruit and dark chocolate.