A mix of morning fog and volcanic ash limits one’s vision while walking through this Hawaiian coffee farm. From the nearby Kilauea Volcano, a slight rumbling can be felt, or imagined if the moment isn’t right. The coffee trees thrive in their close proximity to such a destructive giant.
The air is cool and the ground moist at this altitude of 2,000ft.
All around, this unique micro-climate of Ka’u brings life and character to the coffee. The coffee cherries, at their ripest, offer an incredible, refined sweetness. And this translates to the cup. Every sip offers another fruity note (cherry, lime, pomegranate) that pairs with an orchid aromatic and brown sugar finish.
This is a pulped-natural coffee of complex, crisp, and light personality.
Posts
1 comment:
What does it mean a pulped natural coffee?
Is it a different processing method? How does it affect quality and taste?
I've heard best coffees use this method. Is that correct?
Thanks for your comments
Ramiro
Post a Comment