Medium to low acidity with a nutty and sweet taste
This coffee is grown, hand picked, roasted and packaged in Hawaii
One of the best Hawaiian coffees to roast
Roasted when needed by a specialty Hawaiian roaster
The slopes of Waialua on the Island of Oahu with its rich soil and plentiful sunshine give you a low acid sweet coffee that so pleasant to drink. Simply, it is just an excellent bean. This is one of the best Hawaiian coffees to roast such that it can be roasted light or dark and still hold its unique taste - a wonderful burst of flavor and then your mouth feels clean and refreshed. Hawaii is the only state in the US to commercially grow coffee. Because of our unique soil, and the fact that the coffee 'cherry' does not ripen all at the same time, we cannot mechanically harvest our trees. Since we must inspect each bean as we pick them, you are assured a perfect cup of coffee, which was picked when ripe, and not a combination of immature or overripe beans. Two world class chefs, Philippe and Pierre Padovani, only use the world's most unique coffee. The estate coffee in this bag is grown, roasted and packaged in Hawaii. This coffee is hand-picked, sorted by color, and roasted by a specialty Hawaiian roaster that only produces the coffee at the time it is needed and to the exacting specifications of the Padovani Brothers. Hawaiian coffee is known for its lower acidity, with a sweet and nutty taste, medium body with a very smooth finish. There is a hint of chocolate and a fine mild aroma that has you asking for another cup. With Hawaii's special microclimate, rich volcanic soil, pollution free environment, long sunny days and over 107 years of coffee culture you can be assured of drinking an outstanding product. Aloha and Mahalo for drinking our beautiful coffee.