Photo courtesy of Klatch Coffee.
This new espresso is a collaboration between Mike Perry (roastmaster) and Miguel Meza (developer), highlighting the sweet and delicate flavors of this magical bean. With keen attention to quality control, component coffees have been selected from Kona and Ka’u on the Big Island, Maui, Oahu and Molokai. In the 100% Hawaiian espresso blend, Miguel has highlighted the characteristics admired in island coffees; mild, sweet and syrupy with subtle notes of red fruit, macadamia nuts and brandy nuances. The acidity is pleasant and restrained, resulting in an approachable straight shot even at lighter roasts. Since 2007, Miguel has been a top developer of specialty Hawaiian coffees.
REGION: Regional Blend (Kona, Ka’u)
VARIETAL: Caturra, Catuai, Typica
ALTITUDE: 1500 – 2000 M
DEVELOPER: Miguel Meza
ROAST: Medium – Dark
NOTES: Washed process, Natural dried
Now available at Emery Coffee.
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