United States
Hawaii Kona
Kona, Big Island · 250–900 masl · Washed
View on mapVolcanic-slope estate coffee with a smooth, buttery-nutty profile and mellow sweetness.
Flavor profile
| Bean | Acidity | Fruitiness | Complexity | Bitterness | Body | Sweetness |
|---|---|---|---|---|---|---|
| Hawaii Kona | 6 | 6 | 7 | 3 | 6 | 8 |
Details
- Varieties
- Typica
- Processing
- Washed
- Roast
- Medium-Light
- Harvest
- Sep, Oct, Nov, Dec, Jan
Tasting notes
MacadamiaBrown SugarButterApple
Brewing recommendations
Pour-Over V60affinity 8/10
Grind
Medium-Fine (600µm)
Temp
93°C
Ratio
1:16
Brew
210s
Delicate, nutty, sweet.
Chemexaffinity 8/10
Grind
Medium (800µm)
Temp
94°C
Ratio
1:17
Brew
270s
Clean and buttery.
Kalita Waveaffinity 7/10
Grind
Medium (800µm)
Temp
93°C
Ratio
1:16
Brew
240s
Balanced extraction; macadamia and brown sugar with rounded sweetness.
Cold Brewaffinity 7/10
Grind
Coarse (1050µm)
Temp
80°C
Ratio
1:8
Brew
12h
Smooth and sweet; macadamia and brown sugar without the bite.
Espressoaffinity 6/10
Grind
Fine (260µm)
Temp
93°C
Ratio
1:2
Brew
28s
Concentrated macadamia and brown sugar; syrupy shot.
French Pressaffinity 6/10
Grind
Coarse (1000µm)
Temp
94°C
Ratio
1:15
Brew
240s
Rounded, mild.
AeroPressaffinity 6/10
Grind
Medium-Fine (600µm)
Temp
85°C
Ratio
1:14
Brew
90s
Versatile cup; macadamia and brown sugar with soft acidity.
Moka Potaffinity 5/10
Grind
Fine (260µm)
Temp
96°C
Ratio
1:7
Brew
300s
Bold and rich; macadamia and brown sugar in a concentrated cup.