Hawaiʻi Kaʻū Malolactic Honey

Summary

A single-origin coffee from the Kaʻū region of Hawaiʻi Island, produced by Leo Norberte of JN Coffee Farms. This Red Bourbon variety was grown at approximately 1800ft elevation. Processed using a Malolactic Honey method: cherries are sorted, inoculated with yeasts and malolactic bacteria, fermented anaerobically for about a week, then pulped and dried as a honey process. Tasting notes include floral aromas, grape, blackberry, rose, plumeria, and milk chocolate with tart acidity and creamy mouthfeel.

Details

Format

Bean

Decaffeinated

No

Producer

Leo Norberte

Altitude

548 m.a.s.l

Variety

Red Bourbon

Notes

Rose, Grape, Milk Chocolate, Blackberry

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…