Our Coffee

FLAVOR AND ROASTING

CUP O’ KONA is 100% Kona ‘makai’ coffee, with a full flavor that develops at elevations with full sunshine. Patrick Farm, at 900 ft is blessed with sunny days. The coffee, when brewed to a medium roast, has a broad full flavor, but is not acidic and is easy on the stomach. It is described as the kind of coffee that you can drink all day. Excessive caffeine has not been a problem.

Many different compounds that develop in the maturing Arabica bean contribute to the eventual flavor of the brewed coffee. The balance of these compounds may vary slightly from farm to farm, yielding distinguishing flavor characteristics.

The other main factor determining the flavor of the coffee, is the ROASTING process. Modern roasting equipment may be elaborate and capable of reproducing established roasting endpoints.  The rate of temperature rise must allow sufficient time for the “Maillard” reaction to produce the new flavor compounds from certain amino acids and reducing plant sugars. This synthesis starts at 310 F and continues as the temperature rises.  If the roasting is stopped at 433 F,  a full flavored Medium roast is acheived.

If roasting is continued, the process of carmelization begins, and imparts a new bouquet of flavors to the coffee.  At 460 F, the maximum contribution from carmelization has occurred, and the beans are beginning to swell like popcorn. This is the stopping point for our Dark roast.

Choosing your favorite roast is a personal preference, which must be established by tasting them. Here is a brief guide to our roasts:

Roasts:   Medium  ( 433 F)  –   Our most popular roast. Great width of intense flavors, especially at the back of the tongue. Very smooth.

Med/dark ( 443 F)  –  Robust balance of flavors. Adds the tip of the tongue, dark, to the breadth of the tongue, medium.

Dark (460 F)   –  Concentrated flavor mainly at the tip of the tongue. Robust. Announces itself.

• Kona Coffee Cherry

  

• 100% Kona

  

• Testimonial

  I just want to say that Your Coffee is Awesome!
  After the photo shoot was completed we opened the bag and brewed up a pot. We used a french press. 7 min. then press and pour. It was an amazing smooth and silky experience. What ever you did, you did it right.
  ~ Jas Marlin,
  Kona Coffee Critic