Description
A half pound each of:
Hawaiian MauiGrown – Kaʻanapali Estate – Maui Mokka – Natural 11/14 Screen
Tasting Notes: Fuller bodied and low in acidity: a complex chocolaty cup with floral aromatics and a delicate hint of wine and ripe fruit, picking up a distinctive African-like herbal spice note as it darkens. Often called the “champagne of coffee,” Maui Mokka is a tiny, round, peaberry-like bean with subtle flavors and pleasant acidity. If you want the same coffee in a larger, easier-to-handle bean, look to the Typica Washed 16 Screen. This screen 11/14 is the smallest of them all. An old-world cup with new-world inspirations.
Roasting Notes: A high-chaff, exceptionally small-beaned coffee. Th screen 11/14 is one of the smallest and most unique looking bean screen we have seen. Careful if you have a Behmor or other larger slotted drum, you can loose a a chunk. Mind your chaff collector and screens as they can fall through. Aim right around 2nd crack (Full City) for the smoothest, sweetest, big-bodied cup with that signature chocolaty spice. Light roasts pick up some acidity but underdeveloped chocolate, so treat this as a medium-to-dark Hawaiian. Because the beans color early, judge the roast by time from first crack rather than by sight, and roast at slightly lower temps for an easier-to-hit finish. Will pick up a sheen on the surface as you get closer to 2nd crack.
Hawaiian MauiGrown – Kaʻanapali Estate – Yellow Caturra Natural
Tasting Notes: Clean and silky rather than explosive: a floral aroma with round citrus and honey-like sweetness, then a delicately silky cup of citrus, plum, nut and flowers that closes on caramel and a quiet toasted note. Low in acidity and very defined. If you want a touch more body, soft floral-fruit and a gentle edge, look no further.
Roasting Notes: A medium/small beans size, pretty even roasting with medium/high chaff levels. Recommended a medium-light to medium-dark roast (from the lighter side of a medium to borderline dark), too light it can pick up a little nutty/earthy quality, too dark it can get some bitter contrast. A bit softer beans so watch your temps after first crack, it can go quickly. A longer setup time after roasting really smooths it out.
Hawaiian MauiGrown – Kaʻanapali Estate – Red Catuai Washed
Tasting Notes: Clean, medium bodied and low in acidity: a floral sweet aroma opens to a rich, sweet cup led by nut and chocolate tones, with hints of light fruit, crispness and an intense green tea note on the lighter side that softens at medium to dark roast. Gives a touch of smoky caramel/molasses as it darkens. Sometimes called the “cabernet of coffees,” Red Catuai is strong, bright and consistent at medium roasts, growing more cocoa, floral and nutty with added body. Its body never turns heavy, so it plays beautifully into darker roasts.
Roasting Notes: A cleaner, more even-roasting bean compared to the other two offerings, with normal chaff levels. Both green and roasting wise, it almost behaves much like a decaf bean, as the first crack is very subtle and hard to pick out, so watch closely. Aim for right before second crack, marked by a sheen on the surface of the bean. Medium to dark roasts are the smoothest, sweetest cups with low acidity with a floral aroma. Lighter is more crisp and floral with a pronounced green tea note, but risks underdeveloped grassy notes; darker roasts work awesome but will be a little less sweet, adding a little smoky and roasty note. A longer rest after roasting smooths it out.
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