Process: Yeast Fermented Natural
Region: Puna, Big Island of Hawaii
Variety: Typica, caturra
*Please note: all items in your cart will roast and ship together.
Powerful, aromatic, and complex. Rose, Cinnamon and Fig in the aroma. A vibrant cup with a honeyed sweetness, buoyant acidity, and lingering aftertaste of berries and flowers.
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 at 700ft elevation. 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 Once a week. We pick up up cherry from them for weekly throughout the harvest and apply our yeast fermentation methods to the cherry.
Last season we did some small trial batches of a ‘Lactic Natural’ process on coffees from Kona and Ka’u. Both showed immense promise. We wanted to continue to refine this process and apply it to Arakawa Estate coffee this season, and we have not been disappointed with the results.
For this process we inoculate the cherries with Lactic acid producing organisms in a low oxygen environment for several days and then dry them on screens in a dehumidified room. The results of this process are greatly intensified acidity along with floral, spice, and dried fruit notes.