This proprietary blend draws on four varieties grown in the Kaʻū district on Hawaiʻi Island: Maragogipe, Bourbon, Typica, and Caturra. Washed processing and dark roasting bring out a rich, full-bodied profile where fudge, molasses, and dark chocolate anchor the cup, supported by blackberry sweetness, vanilla warmth, and subtle hazelnut and spruce undertones. The combination of Kaʻū's volcanic terroir and the blend's variety mix produces a silky body with chocolatey depth suited to both espresso and filter brewing.
Origin
Kaʻū (Hawaiʻi Island, Hawaii) (United States)
Maragogipe (United States)
Flavor Notes
Molasses, Blackberry, Vanilla, Dark Chocolate, Hazelnut, Magnolia, Fudge, Spruce, Sorghum
Roast Level
Dark
Processing
Washed
Typology
ArabicaMaragogipe, Bourbón, Typica, 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.
