Tasting notes: A deep and dark caramelized sweetness with notes of molasses, chocolate, and stout beer
Origin: Hamakua District, Big Island
Farm: A custom blend of 3 Hamakua coffee farms
Varietal: typica, caturra, bourbon
Perfect for: french press, espresso.
Suggested brewing: French Press. 17g of 404 F water to 1g coarse ground coffee; bloom for :30 then add additional water and brew for an additional 3:45. Decant and serve.
HAMAKUA COFFEE: DEEP SOIL, DEEP CHARACTER
From the deep-soil region of Hamakua on the northeastern side of the Big Island of Hawaii, great Hamakua coffees are typically heavy-bodied with lower acids and ample sweetness. Stout Heart Dark Hamakua has a smooth heavy mouthfeel, gentle round acidity and will remind you of molasses, dark chocolate and dark, stout beer.