Direct Trade Coffee

RUSTY'S HAWAIIAN KA'U TYPICA - KENYA PROCESS United States

Cup Profile

Coffee Notes

Purchase

Aroma:9.0Caramel Sauce, Grape, Floral Notes 

Body:9.0Silky 

Flavor:9.0White Grape 

Sweetness:9.0Yellow Peach 

Aftertaste:9.0Candied Almonds, Vanilla Cream 

Acidity:10.0 

Roast:2Very Light 

This highly sought after cup features a floral aroma with hints of caramel and grape, a silky body, and bright acidity. A delicate note of white grape is complimented by a yellow peach sweetness with vanilla cream and candied almonds in the finish.

Direct Trade Farm

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The Story

This coffee will roast on Wednesday, June 1st. Please order by 4pm CST on Tuesday, May 31st to receive this coffee. All coffee and merchandise in your order will be produced and shipped on the same day unless you specify otherwise in the Order Notes section of your shopping cart. Please see our FAQ for more details.

This micro-lot of from Rusty’s Hawaiian has been a customer favorite for the past several years.

Typica is the most common coffee variety planted in Hawaii. When grown in the rich soil and cool climate of the Mauna Loa volcano’s southern slope, it takes on characteristics of the Big Island’s Ka’u District and consistently rank high in international coffee competitions. Lorie has further enhanced the flavor notes found in these high quality beans by processing them in the Kenya Method. This involves a double fermentation in fresh, cold spring water and slow-drying the parchment on raised, screen beds in the sun. The result is high scoring coffee that has made quite a name for itself.

In 2010, farm owner Lorie Obra was recognized as Outstanding Producer by the Specialty Coffee Association of Europe while Rusty’s Hawaiian Yellow Caturra Natural garnered a 95-point score from Coffee Review and was awarded Grand Champion of the Hawaii Coffee Association’s cupping competition. In 2011, Rusty's Hawaiian repeated and won the competition again. That same year champion barista Pete Licata, formerly of PT’s Coffee Roasting Co., worked with Rusty's Hawaiian to develop his competition espresso blend using the Yellow Caturra Natural. The coffee helped Pete to win 1st place in the United States Barista Competition and 2nd place in the World Championship in Bogota, Colombia.

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