Balanced and very refined, sparsely acidic, spicy taste.
Balanced and thinly acidic, notes of citrusfruit and jasmin.
Hanpicked, fermented, dried on Hoshidanas
The first coffee plants were introduced in Hawaii in 1987. They were planted in the Kona district, in the south of Big Island. The experience of the immigrated Japanese, who had come to the isle in search of work on the fields, allowed for the development of a specialty coffee, since then bearing a Protected Designation of Origin. To achieve optimal quality, the coffee beans are dried on suspended beds called Hoshidana for a period of 7 to 14 days. This way the level of humidity in the beans is lowered from 85% to somewhere between 10 and 13%. The production process is also subject to strict controls by the Department of Agriculture.
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