This coffee is a light-roasted, fruit-forward blend primarily of Typica with a portion of Geisha from the Puna district on Hawai‘i Island. Processed via Champagne Natural fermentation (inoculated, submerged fermentation) to accentuate fruit expression while maintaining clarity. The roast aims to highlight acidity and aromatic complexity, with a cup profile featuring rose floral notes, raspberry, and dark chocolate, supported by a silky, structured body.
Founded in 2002 by R. Miguel Meza in Minnesota, Paradise Coffee Roasters relocated to Hilo, Hawaii in 2008 to work directly with local farmers and root the business in origin. The roastery operates a Diedrich IR12, utilizing equipment known for precision and control in capturing the nuanced flavors of specialty coffee. Coffees have consistently achieved exceptional ratings from Coffee Review, with more than 100 coffees scoring between 93 and 97 points and an impressive five year average of 94 points. The selection specializes in Hawaiian coffees from Kona and Ka'u regions alongside carefully selected producers from Panama, Jamaica, and Vietnam.
