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.”
To make these beans, we use 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.
We carefully select ripe Typica coffee cherries, then pulp them to release the seeds, or coffee beans. The beans ferment in a little water, dry in the sun and rest for a few months to balance the flavors before roasting.
92 points in Coffee Review. Tied for the top score in a review of Hawaiian and Caribbean coffees, March 2010
Turn Hawaii’s Ka’u District into a celebrated coffee region. After his death, his wife vowed to fulfill his vision.
Lorie Obra transformed the farm, mill and roastery into a model of passion and artisanal quality. She is the Specialty Coffee Association of Europe’s 2010 Outstanding Producer, as well as Grand Champion of the Hawaii Coffee Association’s 2011 and 2010 statewide cupping competitions.
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