Coffee Description
This remarkably clean washed coffee boasts a unique profile that lends itself to the umami side of the flavor wheel. In this cup you’ll find notes of a dry drinking chocolate, savory and herbal nori, and a crisp green tea finish.
This is 100% Hawaiian coffee, all from the Ka'u district, aka Kona.
Roast Level from the Roaster
Refers to the roast level in comparison with other coffees from the roaster
Light
Variety
Typica
Process
Washed
Elevation
650 masl
Region
Ka'u
About Martinez Family, MTZ Farms of Hawaii
While there is a great deal of hype surrounding coffees specifically grown within the Kona belt, this coffee is grown on the southern side of the Big Island, and to the east of the Volcano National Park in a region called Ka’u. This lesser known region has ideal growing conditions for coffee, as it gets full sun in the mornings, cool mountain air from the volcanoes to the west, light rains during the afternoon, and of course, extremely rich volcanic soil that is replenished with the frequent eruptions from Kilauea and Mauna Loa. This lot is a single cultivar called Typica, a very common variety grown in Hawaii, that has been sorted for size, color and defect multiple times before it was bagged for shipment.
Ka'u, Hawaii
Topeca
Not many roasting companies start out on the flanks of a volcano, but that’s exactly what happened in 2002 when Topeca launched on the family farms on the Santa Ana volcano in El Salvador (one of which has been in the family since 1850). And like many, it also started in a garage with little money and the youthful hope that they could build something with nothing and leave the world a better place than they found it.
With perseverance and a passion for excellence, they’re doing just that. They’ve gathered an award-winning team, and every stage of the operation at Topeca, from farm operations, processing, and milling to roasting and brewing reveals their passion for truly great coffee.
Director of Coffee, Ian Picco, says, “...what really inspired me and still keeps me wanting to come to work is creating something that provides a better quality of life for all those involved from Seed-to-Cup.”
