Ka'u District sits on the southern slopes of Mauna Loa, where volcanic soils and afternoon cloud cover create conditions that allow Typica and Caturra to develop slowly and evenly. The washed processing brings clarity to the cup, letting the terroir show through as vanilla and pecan sweetness balanced by citrus brightness and warm spice notes of clove and graham cracker.
Origin
Ka'U District, Big Island, Hawaii (United States)
Flavor Notes
Vanilla, Clove, Citrus Fruit, Spices, Pecan
Roast Level
—
Processing
Washed
Typology
ArabicaTypica, Caturra
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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.
