Roasting Tuesday, December 17th, 2019. size: 4oz

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93 Points on Coffee Review. Here is what they had to say about it:

Blind assessment: High-toned, richly fruit-forward, balanced. Strawberry guava, jasmine, cocoa nib, sandalwood, pink grapefruit zest in aroma and cup. Sweet-tart structure with crisp, bright acidity; vibrantly plush, syrupy mouthfeel. Resonant finish centered around guava and jasmine notes with undertones of cocoa nib.

The bottom line: A fruit- and floral-toned coffee from a lesser-known growing region on the Big Island of Hawai’i that is worth seeking out for its evocation of the tropics, both aromatically and in the cup.

Tasting Notes

Tropical and floral aromas lead into a sweet and complex dessert like cup. Notes of rose, strawberry, grapes, guava, and ripe breadfruit.

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.

While experimenting with whole coffee cherries fermented in water with wine yeast strains Miguel noticed a large amount of bubbling in the water throughout fermentation. Even the fruit of the cherries had a sparkling effervescent quality and a crisp acidity like a sparkling wine. This is due to the Yeasts producing CO2 as a by product during fermentation. From this experience we decided to name this process 'Champagne Natural'. This batch was fermented anaerobically for a much longer time than our past Champagne natural coffees.

After Fermentation of the cherries is completed they are dried with a combination of sun and Mechanical drying. This process results in increased acidity and complexity of aroma over traditional natural process coffees. Highlighting floral and tropical fruit aromas.

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. 



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  • Continent: Pacific
  • Country: USA
  • Farm: Arakawa Estate
  • Process: Anaerobic Yeast Fermented Natural
  • Region: Puna, Big Island of Hawaii
  • Variety: Typica, caturra

Roast Scale

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