Hawaiʻi Ka‘ū Champagne Natural

OriginUnited States

ProcessNatural

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.

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Details

FormatBean

DecaffeinatedNo

Altitude457 - 732 m.a.s.l

NotesCaramel, Milk Chocolate, Pineapple

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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 exceptional coffees. They specialize in single-origin Kona, Kaʻū, Geisha, and rare Hawaiian lots, each roasted to emphasize clarity, sweetness, and a strong sense of terroir. Working directly with small farms across Hawaiʻi Island's volcanic slopes, their lineup runs from classic medium roasts to experimental micro-lots. The Hilo roastery welcomes visitors, and they ship worldwide. With curated subscription tours exploring different origins and a philosophy rooted in scientific curiosity and agricultural respect, Paradise brings the distinct character of Hawaiian coffee straight to your cup.

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