Origin: Kona coffee
Tasting Notes: Cinnamon, caramel, plum, a hint of cacao, and cedar. Deeply sweet and rich.
Tasting Notes: Cacao nibs, cinnamon, black cherry, fresh-cut cedar.
93 POINTS: A TOP-RATED KONA PEABERRY COFFEE
This 100% Kona Peaberry coffee was the best Kona peaberry and the second-highest rating in a cupping of Hawaiian coffees for Coffee Review’s May 2019 tasting report. Peaberry coffees tend to have a greater density of flavor, sugars, and lipids compared to regular coffee beans. You could think of these Kona peaberry beans as being the 'only child' of a coffee cherry, enjoying all the nutrients to themselves.
Peaberry coffees are rare, comprising only 3-7% of the total crop. These pea-shaped, natural formations of the coffee bean are thought to form when several pistils get knocked off the coffee flower, causing only one seed to form inside the coffee fruit rather than two.
Coffee Review Assessment, 2019:
Blind Assessment: Rich-toned, deeply sweet. Black cherry, magnolia, fresh-cut cedar, maple syrup, a hint of thyme in aroma, and cup. Sweet-toned structure with round, gentle acidity; lush, syrupy mouthfeel. Resonant finish that centers around notes of black cherry and cedar. (Medium-light roast profile)
This Kona Peaberry coffee tied for the second-highest rating in a cupping of Hawaiian coffees for Coffee Review’s May 2019 tasting report. Produced entirely of the Typica variety of Arabica and processed by the traditional wet or “washed” method, in which skin and fruit flesh are removed from the beans or seeds before they are dried. This sample also consists entirely of peaberries, a kind of bean that results when the coffee fruit develops only a single, oval bean rather than the usual pair of flat-sided beans. Peaberries produce a somewhat different (often better) cup than normal beans from the same crop, from which they may or may not be separated during grading. Big Island Coffee is an award-winning coffee roaster and coffee farm operated with hands-on passion by Kelleigh Stewart and Brandon von Damitz.
HARIO V60 BREW GUIDE
A step-by-step guide on how to brew Kona Peaberry coffee with a Hario V60
What you'll need:
- Burr Grinder
- Coffee Dripper (Hario V60, etc...)
- Place filter in V60.
- Rinse with hot water to remove any paper taste.
- Discard water and preheat your cup.
- Measure out 20g of freshly roasted coffee.
- Grind coffee to a medium, about the size of kosher salt.
- Place coffee in the filter, and gently shake it to level the coffee bed.
- Zero out the scale and start the timer.
- Pour 50g of hot water (205 ℃) onto the coffee.
Make sure to saturate all of the grounds, and let the coffee bloom for 30 seconds.
- Pour another 50g of water every 30 seconds. Pour in a circular motion, starting from the center and moving out to the edges of the coffee bed. Be sure to saturate all of the coffee grounds.
- Continue pouring until you reach about 300g or about 10oz of coffee.
- You should finish pouring all of the water in 2.5 minutes. The shorter brew time brings out the sweeter fruit notes in the coffee. All of the water should finish draining in about 3 minutes.
- Remove the V60
- Pour into your mug and enjoy!
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