

Hawaii Ka‘ū Champagne Natural
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Coffee Profile
Continent: Pacific
Country: USA
Farm: various
Process: Yeast Fermented Natural
Region: Ka‘ū, Big Island of Hawaii
Variety: Red Catuai, Typica, Red Bourbon, Yellow Caturra
Roast Scale

Light Medium Dark
Tasting Notes
Tropical and floral aromas lead into a sweet and complex dessert like cup. Notes of strawberry, pineapple, 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 combination of sun and Mechanical drying. 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 2023 Ka‘ū Champagne Natural were harvested at Miranda Farms and JN Farms in the Ka‘ū district of Hawaii Island at 1900-2200ft altitude from Typica, Red Bourbon, Red Catuai and Yellow Caturra Trees.

Freshly Roasted to Order
Hawaii Ka‘ū Champagne Natural will be roasted to order & shipped fresh. All shipping is USPS.