Description

Natural tasting notes, medium – light: butter, white wine, chamomile, honey, with hints of hazelnut & cinnamon in the long finish; bright & balanced Origin: Ka’u, Wood Valley – no – spray farm Process: controlled fermentation KA’U CLOUD CATURRA Traditionally, coffees around the world have been processed similar to Belgian beers: open – air fermentation by yeasts and microbes that are native to the area. This coffee, however, was processed akin to chardonnay via controlled fermentation, creating buttery characteristics in the cup. The distinguishing characteristic of the process is how it transformed a coffee into one that exemplifies an exquisite, buttery chardonnay with a beautifully unique floral and sweetly herbaceous character. Upon grinding, honey, caramel, butter, and floral aromatics intensely permeate the room, leaving a lingering sweetness. Perhaps most notable is this coffee’s balance – it’s all at once bright, juicy, sweet, floral, smooth, round, and full. It’s amazingly structured. Story Over the last year, we’ve worked with a passionate farmer named Miles (profiled here) to create new experiences with the coffees grown on his no – spray 12 – acre farm. We performed several side – by – side tests with different inoculants to create something remarkable. After months of A/B testing, together we did! We’re proud of this coffee and plan to bring it back next year. It’s a collaborative effort between an amazing coffee grower, Big Island Coffee Roasters, and inoculants that were developed specifically for coffee producers. | Ka’u Cloud Caturra Unique & Limited Coffee | Drip | 10 oz. | Big Island Coffee Roasters