Hawaiian Specialty Coffee
Arabica Typica, Natural, Prime, Green Beans, Pahala, Ka`u
Arabica Typica, Natural, Prime, Green Beans, Pahala, Ka`u
| Variety | Arabica, Typica |
| Wash Method/Process | Natural |
| Drying Process |
Patio Dried |
| Cupping notes | Fruity, winey taste with notes of cherry, strawberry, passion fruit and hibiscus with a spiciness of cinnamon, cloves, and cedar; finished with a heavy body and tones of cocoa and molasses. |
About Ka`u
In 2007 Ka`u coffees placed in the top ten at a global cupping competition and is now considered one of the best coffees in the world. Ka`u beans are extremely labor-intensive to produce, needing to be handpicked from the mountain slopes. The high elevation, cool temperatures, and volcanic soil helps result in a harvest that takes nearly 10 months, which is much longer than that of other coffee growing regions. Ka’u coffee is grown on the southern slopes of the Mauna Loa volcano, 20 miles south of the neighboring Kona Coffee Belt.
About Typica
Typica originated from Yemeni stock, taken first to Malabar, India, and later to Indonesia by the Dutch, and the Philippines by the Spanish. It later made its way to the West Indies to the French colony at Martinique. Typica has genetically evolved to produce new characteristics, often considered new varietals: Criollo (South America), Arabigo (Americas), Kona (Hawaii)
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