Farm: Second Alarm Farm, Jim Chestnut and Edna Arakawa
Process: Yeast Fermented Natural
Region: Volcano, Puna, Big Island of Hawaii
Variety: Typica, caturra
ONE ROAST DAY ONLY. Wednesday, August 12th
*Please note: all items in your cart will roast and ship together.
95 Points Coffee Review! Here is how they described
"Blind assessment: Exceptionally bright, vibrantly pungent. Guava, cherry blossom, cocoa nib, nougat, sandalwood in aroma and cup. Balanced, sweetly tart structure with big, juicy acidity; plush, syrupy-smooth mouthfeel. Satisfying, flavor-saturated finish that goes on and on.
The bottom line: An experimentally processed coffee that is as lively as its name implies, both in terms of its high-toned fruit profile and its Champagne-like (sparkling, phosphoric) acidity."
This farm was 1st place in the Hawaii Coffee Association annual statewide Cupping Competition, Hawai'i District, 2016.
Washed version of this coffee was the top coffee from Coffee Review's December 2016 tasting review.
Grown just outside Volcano Village, roughly 100 miles from Kona in the Puna district, the landscape and weather is vastly different from what most Hawaiian coffee lovers are familiar with in Kona. Volcano Village, atop Kilauea volcano, is roughly 3000 feet above sea level -- twice the altitude of most Kona farms -- surrounded by native 'ohi'a trees, endemic birds, and generally overcast, cool weather. Finding coffee grown this high up Kilauea volcano is unusual and mostly considered experimental, which is one reason we were excited to meet Jim Chestnut and taste his Kilauea volcano-grown coffee.
Jim and Edna's farm is just a few miles up the mountain from Paradise's Hawaii roasting facility in Hilo. Their lot consists of just 335 Typica and Caturra coffee trees, in addition to teas and tropical fruits. Annual production is tiny. usually only around 50lb of coffee each year. The coffees from this farm has been 1st place in the Hawaii District 2016, 2017, and 2018, and placed 3rd in the state cupping competition in 2016.
We have been purchasing the entire production of the washed coffee from this farm since 2016. This year we began working with the coffee at the cherry stage and processing ourselves using our 'Champagne natural' method. Whole cherries fermented with selected wine yeast strains and then dried in the fruit.
Most of this years production has gone to members of our Hawaii Island Tour Subscription. We have 5lb left over available of the Champagne Natural process to offer for 1 roast day only.
"It's a beautiful coffee that will appeal to anyone who seeks the combined thrill of novelty and rarity.... An extraordinary coffee with very limited availability: exotically aromatic, balanced, uniquely composed.”