Our Direct Trade Ka’u Hawaiian coffee is a stunner with intensely aromatic notes of rose, sweet black cherry and honey. The cup body is mild, well-balanced and silky and finishes with a perky acidity.
Wood Valley Coffee Farm is located in the remote and peaceful Wood Valley that lies on the eastern slopes of Mauna Loa, one of the largest active volcanoes on earth. It is a part of the Ka'u region of the Big Island, with the farm situated at an elevation of 2,300 feet. Deep soil, cloudy afternoons, and 120 inches of rain per year stretch our ripening season into 8-10 months, leaving cherries to mature longer, and leading to a sweeter, aromatic, more balanced cup.
Medium roasting introduces Maillard (browned and deep) notes to the cup, such as spice, caramel, and toasted nuts. Medium roasts may feature a little oil on the beans.
Often described as tea-like and smooth, mild-bodied coffees tend to be light and bright on the palate.
A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.
driedNaturally dried on screen tables, finished in mechanical dryers
Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.