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.

Hawaii Puna Anaerobic Washed

Name: Hawaii Puna Anaerobic Washed
Brand: Paradise Coffee
SKU: puna-4oz
Price: 19.95 USD
Availability: OutOfStock

Regular price $20

Unit price per

Weight:

4oz

Grind:

Whole Bean

Quantity:

only 0 left in stock

Coffee Profile

Continent: Pacific

Country: USA

Farm: Arakawa Estate

Process: Anaerobic Washed

Region: Puna, Big Island of Hawaii

Variety: Red Caturra, Typica

Roast Scale

Light Medium Dark

Next Roast: Wednesday, October 28th

Size: 4oz

Tasting Notes

Coffeee Review Scored this coffee 94 points. Here is how they described it:

"Blind assessment: Fruit- and honey-toned, richly sweet-tart. Lychee, tamarind, cocoa nib, hop flowers, almond brittle in aroma and cup. Sweetly tart structure with bright, juicy acidity; viscous, syrupy mouthfeel. Fruit-forward finish with honey and cocoa undertones."

Background Info

We believe in constant innovation in the pursuit of improving quality and developing new taste profiles. For the past 3 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.

This process is a variation on washed coffee. The cherries are pulped and fermented with wine yeast strains in an oxygen free environment for several days. This process results in increased acidity and mouthfeel over traditional washed coffees and displays a greater complexity of aroma.

Arakawa estate is a small farm in Kurtistown, Hawaii of 170 trees of red caturra and typica variety trees planted on a 1 acre lot. This farm is owned by Edna Arakawa and Jim Chestnut, also producers of our Hawaii Kilauea Volcano coffee. Edna and Jim harvest the coffee themselves and then the coffee ferment the coffee with yeast strains we have selected for their coffee and this process.