Rusty's Hawaiian Ka'u Typica - Kenya Process United States

Cup Profile

Coffee Notes

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Aroma:8.5Honey, Vanilla 

Body:8.0Round 

Flavor:8.5Caramelized Pear 

Sweetness:9.0Black Grape 

Aftertaste:9.0Mandarin Orange, Brown Sugar 

Acidity:9.0 

Roast:2Very Light 

This highly sought after cup features a delicate aroma of vanilla and honey, with a round body and crisp acidity. A pleasant note of caramelized pear is complimented by a black grape sweetness with orange and brown sugar in the finish.

Direct Trade Farm

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The Story

This coffee will roast on Monday, March 9th. 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.

Rusty and Lorie Obra started their famous coffee farm on the Big Island of Hawaii in the Ka'u region in 1999 on a small parcel of land near the Mauna Loa volcano. Rusty, a retired chemist, and Lorie, a former medical technologist, both had backgrounds in science, which contributed to the overall quality produced on the farm. They started testing different processing methods to get the best flavors out of each variety grown on the farm. Hawaii has long been famous for coffee grown in the Kona region. Rusty had always dreamed of making coffee from the Ka'u region some of the best in the world.

In 2006, Lorie was left at a crossroads, Rusty had been diagnosed with lung cancer and passed away shortly thereafter. Lorie was left with the difficult decision to sell the farm or try to run it herself. Faced with the daunting decision, she could not let go of Rusty's dream, to make Ka'u coffee some of the best in the world. Lorie's determination and hard work allowed Rusty's Dream, and hers, to be realized in 2007. Rusty's Hawaiian placed in the top 10 of the Specialty Coffee Association of America's top 10 coffees for Hawaii / Asia / Indonesia regional competition. Miguel Meza noticed the success in the region, and could see the potential in Ka'u coffee. He moved to Hawaii and became a coffee consultant for the Ka'u Coffee Growers Cooperative. His guidance and encouragement helped Lorie refine her processing and experimentation.

Lorie is now recognized as one of the leading innovators and producers in the coffee world, making Rusty's Hawaiian one of the most decorated award winners over the last few years.

Lorie was recognized by the Specialty Coffee Association of Europe as the 2010 Outstanding Producer. The same year, Rusty's Hawaiian was recognized by the Hawaii Coffee Association as the Grand Champion of the statewide cupping competition. In 2011, Rusty's Hawaiian repeated and won the competition again. Champion barista, Pete Licata, formerly of PT's Coffee Roasting Co. Overland Park retail outlet, worked with Rusty's Hawaiian in 2011 developing his competition espresso blend on the farm using coffee hand-picked from Rusty's Hawaiian. Pete won 1st place in the United States, and took 2nd place in the World Barista Competition in Bogota Colombia, garnering international recognition for himself and Rusty's Hawaiian coffee.

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 and Miguel have 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.

Our 2014 roast of this coffee garnered at 92-point rating from Coffee Review.

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