Kona Extra Fancy - Kainaliu FarmTaste: Balance personified. Hints of honey and citrus in the aroma lead into a cup with a brown Sugar like sweetness and a lush mouthfeel. Notes of orange, dark chocolate and cashew linger after the last sip. Not a hugely bright coffee, but with enough acidity to support the other elements of the cup. We have featured the Maragogype variety from Kainaliu farm many times. But this is our first time featuring their Extra Fancy. Located at 2000 2100ft

With their new washing station at Sitio Naguey they're able to produce Typica/Bourbon naturals

especially from high altitude farms like La Noria

and yet at that time the northwest corner of Pichincha was practically a ghost town—so many of the area’s rural citizens were relocating 2 hours away in Quito

Region: Huehuetenango

This lot of Wush Wush coffee underwent Honey processing

and greater intensity—while maintaining clarity and balance

We first tasted their wet-hulled coffee several years ago and were stunned with the complexity and clarity of the cup

A luminous rarity

producing some of our best coffees

relatively to other origins

Hawai‘iRoast: MediumVariety: Traditional Kona cultivarsFlavor: Toasted macadamia

linger over its layers