Process: Anaerobic Washed Variety: Typica & Caturra
Hawaii Puna Anaerobic Washed
Grapes, Lime, Honey, green melon. A silky mouthfeel rounds out a very juicy cup
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 new 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, producers of our Hawaii Kilauea Volcano coffee. Edna and Jim harvest the coffee themselves and we pick up the cherry weekly to process at Hawaiian Kopelani Paradise, A new farm and mill in the Puna District managed by Paradise Coffee Roasters.
This product is currently sold out.
- Continent: Pacific
- Country: USA
- Farm: Arakawa Estate
- Process: Anaerobic Washed
- Region: Puna, Big Island of Hawaii
- Variety: Typica, caturra
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