Kona Prime Coffee from Hawaii | Typica Variety • Kona District
Grown on volcanic slopes: high mineral content and a balanced acid architecture.
Location and Growing Variables
Biotope
Grown exclusively on the slopes of the Mauna Loa and Hualālai volcanoes, between 250 and 800 meters. The soil, made of porous, friable volcanic rock, ensures optimal drainage. The Kona microclimate — sunny mornings and misty afternoons (the ‘Cloud Blanket’) — shields the coffee trees from excessive heat stress.
Harvest
Selective hand-picking in successive passes. Only drupes that have reached a stage of intense red chromatic ripeness are harvested, guaranteeing even sugar development within the bean.
Technical Data and Processing
Wet processing (full washing) followed by controlled mechanical or solar drying according to humidity conditions. This protocol removes the mucilage with precision, highlighting the aromatic clarity and the brightness of the citric acidity.
“Prime” grade guaranteeing rigorous granulometric selection. The beans display high density, an indicator of complete cellular filling during the fruit's development phase.
A “monk's robe” roasting profile to preserve the volatile essential oils and aroma precursors without reaching the pyrolysis point of the amino acids.
Organoleptic Characteristics
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MouthfeelA fluid, silky texture, with very low viscosity and a complete absence of astringency.
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Aromatic SpectrumA profile defined by notes of roasted macadamia nut, milk chocolate and caramelized cane sugar. The acidity is present yet subtle, reminiscent of sweet citrus.
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BalanceA clean, precise persistence (“clean cup”), characteristic of high-altitude washed coffees, free of any fermentation residue.
Brewing Parameters
Extraction: Recommended water temperature: 91°C to 93°C. This coffee expresses its complexity through filter methods (Chemex or V60), which highlight its limpidity and delicate aromatic structure.
Ratio: 18 g of medium grind for 300 ml of filtered water (low in minerals), so as not to saturate the taste spectrum and to let the finesse of the volatile compounds express itself.
