Farm: Black Rock Farm
Process: Yeast fermented Natural
Region: Kona, Big Island of Hawaii
Roasting Wednesday, December 2nd
*Please note: all items in your cart will roast and ship together.
Rose, Cinnamon, chocolate. A perfumy cup with high acidity and a lingering floral aftertaste.
Harvested at Black Rock farms in Kona, a recently planted 10 acre coffee farm overlooking Kealakekua bay.
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.
For this batch we used a yeast strain that produces Lactic acid instead of Alcohol. This results in an increase in the intensity and complexity of the acidity and a full, cream like mouthfeel.