Distinguished by their rounded shape, peaberries account for only 5% of our harvest. They are the rarest of our classic Ka‘u coffees.
Consider these beans a riff on the quintessential Ka‘u coffee. Like our Classic Medium and Classic Dark roasts, these peaberries are of the Typica variety, grown in the rich soil and cool climate of the Mauna Loa volcano’s southern slope.
We sort the unroasted coffee to separate the peaberries from the more typical flat beans.
Now comes the fun part. We roast, taste and evaluate individual peaberry lots in a procedure called cupping. Our goal: Choose peaberries that show off the classic Ka‘u profile of sweetness, balanced acidity and flavors of caramel, citrus and chocolate.
Taste: Caramel and chocolate, with citrus and floral notes
Roast: Medium
Varieties and Processing Methods: Typica, washed and sun dried
Altitude: 1,600-2,100 feet (500-650 meters)
For us, the Classic Medium Roast is the quintessential Ka'u coffee: bright, yet balanced and elegant, with notes of lime and brown-sugar sweetness. We're not the only ones who like it.
This coffee scored 92 points in Coffee Review, tying for the top score in a cupping of Hawaiian and Caribbean coffees in March 2010.
From Coffee Review:
"Very sweet, complex coffee. In the aroma molasses, milk chocolate, aromatic wood, sweet tomato. In the cup rich acidity, lightly syrupy mouthfeel, almost sugary sweetness, with continued notes of molasses, chocolate, and a richly tart tomato. Clean, long finish."
Our Classic Medium Roast features Typica, the most common coffee variety in Hawaii. When grown in the rich soil and cool climate of the Mauna Loa volcano's southern slope, these beans take on characteristics of the Big Island's Ka'u District.
Awards and Recognitions:
92 points in Coffee Review.
Tied for the top score in a review of Hawaiian and Caribbean coffees, March 2010
Taste:
Brown sugar, with citrus and floral notes
Roast:
Medium
Varieties and Processing Methods:
Typica, washed and sun dried
Altitude:
1600-2100 feet (500-650 meters)
