Grown at high elevation in the Kaʻū region of Hawaii, this coffee is produced by a dedicated husband-and-wife team. It features the Lempira variety, which was introduced to the farm as a rust-resistant solution to Coffee Leaf Rust. The coffee undergoes a five-day fermentation process using yeast inoculation, carefully monitored for pH and temperature in cool, high-elevation conditions. The resulting cup is described as remarkably expressive.
Origin
Ka'U (United States)
Flavor Notes
Roast Level
—
Processing
Yeast Inoculated Fermentation
Typology
ArabicaLempira
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In 2010, Kelleigh Stewart and Brandon von Damitz answered a Craigslist ad that would transform them from coffee novices into Hawaii's most awarded craft roasters, beginning with a three-acre farm in the remote Puna region. Today, their operation showcases the widest variety of 100% Hawaiian coffees worldwide, milled in small batches and roasted-to-order, with quality, community and sustainability at their core. From their new café in Hilo, Big Island Coffee Roasters celebrates the entirety of their island bounty while building community and uplifting the farmers who make it all possible.
