FAQs
Find answers to common questions about our coffee products, including brewing instructions, storage recommendations, and return policies.
Kona Tabi Champagne Natural
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One Roast Day only: Monday, June 9th.
Roast: Light
Country: USA
Region: Holualoa, Kona
Processing: Champagne Natural
Variety: Tabi
Altitude: 500m (1600ft)
Tasting Notes
powerful fruited aromas lead into a sweet and complex dessert like cup. Notes of strawberry, pink bubblegum, guava, and milk chocolate.
Background Info
Harvested at Kona Heritage farm in Kona at 1600ft elevation in Holualoa.
Tabi is a coffee leaf rust resistant variety from Colombia. Since the devastating leaf rust disease arrived on Hawaii island in 2020 growers have been trialing plantings of resistant hybrid varieties. The first harvests of these varieties have finally arrived.
Tabi is a hybrid of Typica, Bourbon and the Timor Hybrid (Typica x Robusta) While most rust resitant hybrids ar compact trees, Tabi is a tall tree like Typica and Bourbon and produces large cherries and seeds. However unlike those varieties it is resistant to coffee leaf rust disease and seems to produce more cherries/tree than either. We have only been able to taste this variety from a couple of farms on the island thus far, but the results are very encouraging. Acidity seems to be higher than the traditional Typica and Catuai grown here and the variety responds well to fermentation producing a very fruity cup when dried as a natural.
Champagne Natural Process
Champagne Natural is a method we began developing in 2019 based off of then new research from Brazil that showed the potential of using selected yeast strains to improve to quality of coffee. We have continued to refine and evolve this process every season through continuous experimentation and cupping.
The process starts with sanitation of the cherries and removing any floating low density fruit. The cherries are then placed in a Bioreactor, covered with water and inoculated with selected wine yeast strains. After several days of fermentation the sugars in the fruit have been consumed and converted to alcohols, acids, and CO2, and also aromatic Esters which can give aromas reminiscent of fruits and flowers. At the end of fermentation the cherries are no longer sweet, but crisp and tart and effervescent from the CO2, tasting like champagne.
The Cherries are then laid to dry on trays in a specially built dehumidified drying building that rapidly removes the moisture from the fruit at low temperatures. After the coffee beans have dried to below 11% moisture they are rested for several weeks in the dried cherries before milling.
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Roasting, Shipping & Payment
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We roast for Online orders Monday/Wednesday/Friday. Unless the coffee lists a special roast date, your retail order will be roasted the next Monday, Wednesday, or Friday following your order. Orders placed before 11:00AM CST on Monday, Wednesday, or Friday will be roasted the same day as ordered. Coffees will be shipped within 2 days of roasting
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We do not sell green coffee.
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Yes, we ship worldwide. If you have trouble placing an international order, send an email to hello@paradiseroasters.comand we will create a custom invoice for you. We work with several shipping carriers and seek the most cost effective shipping options for our customers.
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We do not currently offer any Organic certified coffees. Green coffees imported to Hawaii must be fumigated before entry to protect the local coffee industry from pests and diseases. Some of the coffees we purchase may be from from Organic certified farms but we cannot label the as such after fumigation..
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Orders with two or more 12oz bags are shipped via USPS Priority and are usually received within 2-4 days post shipment. Orders containing only one 12oz bag are shipped USPS First Class and can take up to 5 days post shipment. USPS Priority and First Class shipping are available at Standard USPS rates.
Expedited shipping options with FedEX are available for an extra charge.
Company & Facility
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We roast and fulfill all of our coffee orders in Hilo, Hawai'i.
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We roast in small batches using A Diedrich IR12 roasting machine.
Satisfaction Guaranteed
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We source an array of the top specialty coffees worldwide that appeal to an array of different palates.
If at any point you have difficulty brewing, or just appreciating one of our roasted coffees, no problem. Shoot us an email within 5 days of receiving your coffee and we'll help you find the correct brew settings for your coffee, or give you a credit (minus actual shipping costs) on your next purchase. Yep, we're a Satisfaction Guarantee coffee company!
Please note, our Satisfaction Guarantee only applies to U.S. orders of roasted coffees, and you must contact us within 5 days of receiving the coffees. Credits do not include actual shipping fees, which may be different from posted shipping fees.
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We roast in small batches using A Diedrich IR12 roasting machine.
Coffees
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Our commitment to you is to serve exceptional, fresh-roasted coffees. And part of being exceptional means roasting before the flavors inherent in the green bean begin to fade, which happens over time.
Like apples and pumpkins, coffee is a seasonal agricultural product and each country has a different harvesting cycle in which coffees are at their peak. If we were to insist on serving a single origin all year long, the flavors in that coffee would be noticeably better one half of the year over the other. So the reason you no longer see that coffee you loved is because the optimal season has passed. For more on seasonality in coffees, see this blog post here.
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Hopefully so. If it was a popular product or we receive customer requests, we will make every attempt to bring it back. However, please note that coffees from a certain producer may not taste the same year after year.
If you loved a coffee and no longer see it listed, shoot us an email and ask us what is similar. We’d be happy to provide a personal recommendation.
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We aim for balance and completeness along with differentiation and distinction. You shouldn't need to be a professional coffee taster to tell the coffees a part, so, when we’re selecting coffees, we want them to be distinct from each other.
We avoid ”one-trick pony” type coffees, such as Ethiopians with great aroma but no body or acidity, or coffees with good aroma and acidity but lacking sweetness. These elements, which are often reflections of the growing conditions, are harmonized through good roasting.
And, obviously, defects — even subtle defects — influence our selection. Since we live and work at origin, we’re sensitive to coffee defects like “past crop”, pulpy, and naturals that border on over-ferment. With naturals, we’ll only carry these when great examples are available.
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Our perspective on roasting is similar: we seek balance and distinction. To expect that a coffee is “best” when roasted to some pre-determined degree (i.e. only light roasting or only dark roasting) is analogous to thinking that each person would look best in the same outfit, or each coffee should be grown in the same way. We believe it’s our job to discover the roast degree which best highlights outstanding qualities in each coffee.
