Process: Yeast Fermented Natural
Region: Ka'u, Big Island of Hawaii
Variety: Typica, caturra
Roasting Tuesday, June, 2nd 2020.
*Please note: all items in your cart will roast and ship together.
Citrus and floral aromas lead into a crisp and elegant cup. fading to chocolate in the finish.
In 2019 we worked with Miranda Farms in the Ka'u District of Hawaii Island to develop a coffee for cupping competition using our then new champagne natural process on their Yellow caturra variety. in July 2019 when the results were announced for the annual Hawaii Coffee Association cupping competition this coffee took 1st place in the Ka'u district!
The Miranda family is originally from El Salvador. For more than 10 years they have been farming coffee in Ka'u. they have two farms, one in an area called clouds rest, and another near south point. From their 20 acre farm in the clouds rest are we were able to get a few batches of Yellow Caturra cherry this year to process this season. Our first batch we made this year we wanted to try and recreate as closely as we could the coffee from the competition last year. Using our 'Champagne Natural' process. Whole cherries were fermented with wine yeasts before drying in the cherry.
This is a small less than 10lb batch of coffee we hope you enjoy. We will have more processes and varieties coming from this farm later this year.