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.


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  • 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