We have been waiting forever for our lovely Maui coffee! As many who follow our newsletters know, Maui confirmed at the start of the season that they did have a little coffee, then went to not having enough coffee. We were a bit bummed to say the least!
Luckily half way through the season they were able to break us off a chunk, always good to play nice so folks think of you when they have something special.
Maui Kaanpali Estate is a unique Hawaiian coffee. The beans are grown by MauiGrown Coffee at Ka‘anapali Estate in the West Maui highlands.
The 500-acre estate is a former State/private project that used coffee to diversify Maui’s sugar plantations. It performed extensive field trials to find Arabicas that grow best in the soil, altitude and climate, while providing the best cup quality and yields. MauiGrown grows the 4 best Arabica types from those field trials: Maui Mokka, Yellow Caturra, Red Catuai, and Typica.
A very floral sweet aroma will perk you right up and give you the initial island premium characteristic. The cup is medium bodied, fairly low acidity, clean and rich. A very cool sweet nutty and chocolaty tone will be the predominate flavor but you do get hints of light fruit and crispness at the lighter roast points and a little hint of a smokey molasses at the darker roast points.
Medium to dark roast coffee, I would shoot for right before the second crack – will give you a very smooth and sweet cup – lower acidity with a very floral aroma; accentuating the sweet and smooth type cup. Lighter will be more crisp and floral but one does take the risk of getting underdeveloped grassy type notes. Darker roast will be tasty but not quite as sweet, adding a little bit of a smokiness to the cup.