Hawaiʻi Ka‘ū Champagne Natural

Summary

This single-origin coffee from the Ka‘ū region on the Big Island of Hawaii is processed using the Champagne Natural method, which involves fermenting coffee cherries with selected wine yeast strains in a bioreactor, followed by controlled drying in a dehumidified facility. The coffee offers tasting notes of ripe berries, pineapple, floral hints, white wine-like acidity, milk chocolate, and caramel. Ka‘ū is the second-largest coffee-growing region in Hawaii with farms at elevations of 457-732 meters.

Details

Format

Bean

Decaffeinated

No

Altitude

457 - 732 m.a.s.l

Notes

Caramel, Milk Chocolate, Pineapple

The roaster

Paradise Roasters

Paradise Coffee Roasters is a specialty coffee roaster based in Hilo, Hawaii, where founder Miguel Meza applies over two decades of experience sourcing excepti…