Nobody is more excited about a great Kona coffee crop than we are. We purchase very carefully: we buy only the Organic Extra Fancy, and we love the Mountain Thunder Cloud Forest Estate crop. If you want to know all about this amazing coffee, why it's special and how to get the maximum enjoyment out of it, read on!
This year's Kona is a medium roast with a colour of dark caramel. There's a wonderful aroma of macadamia nut from the freshly roasted bean - which makes sense because the nut farms and coffee farms are grown in the same areas. Some of Cupper's baristas could also detect hints of candied almond or licorice-anise in the aroma.
HOW TO "CUP" LIKE A PRO
OUR KONA EXTRA FANCY FLAVOUR PROFILE
FLAVOUR PROFILE: The Kona growing season is 10 months long, which means the beans are larger with a more concentrated flavour. This coffee has DEPTH, which means there are layers of flavour. Even after you swallow the coffee, you'll notice new flavours on your tongue.
This year's Kona Extra Fancy starts with a tangerine brightness that really lights up your taste buds. As the flavour develops, you'll notice some stone fruit notes, followed by caramelized sugar. The Kona finishes with a very full toasty flavour, almost like a graham cracker. Amazing.
For between 4 to 10 days after roasting, the flavour of the Kona will continue to develop...it becomes even more smooth, with more depth. We time our roasts so that your Kona will be at or approaching it's most flavourful.
Insider News, Deep Thoughts, and General Deliciousness from the heart of Cupper's Coffee, the best roaster around.