Description
Ka‘anapali Estate • West Maui • Hawaii
Hawaiian MauiGrown
Kaʻanapali Estate
Red Catuai Washed
Region West Maui, Ka‘anapali Estate • Process Washed • Variety Red Catuai •~350–1,800 ft
QUALITIES: floral • nutty • cocoa • Tea Spice • Caramel RECOMMENDED ROAST: Medium to Dark
TASTING NOTES – ROASTING NOTES
Light Roast
Floral aroma • Crisp & brighter • Light fruit • Clean sweetness • Very Green Tea Like
Medium Roast
Floral aroma • Nutty & chocolate/malt • Smooth medium body • Low acidity
Dark Roast
Full body • Dark chocolate • Smoky Caramel • Semi-sweet • Subtle spice
Flavor Profile
Nut • Cocoa • Floral • Green tea • Molasses
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. If you want a softer floral-fruit cup with a bit more body, look to the Yellow Caturra Natural. If you want a cleaner, nuttier and more chocolaty cup, this washed Red Catuai is the one.
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.
ORIGIN: Ka‘anapali Estate, West Maui, Hawaii
MauiGrown Coffee
This lot comes from MauiGrown Coffee’s Ka‘anapali Estate, a roughly 500-acre farm near the historic town of Lahaina in the West Maui Mountains. Pioneering varietal research matched some of the finest Coffea arabica to the ideal growing conditions of the West Maui Mountains, settling on four varieties: Maui Mokka, Yellow Caturra, Red Catuai and Typica. Red Catuai is a cross of Caturra and Mundo Novo developed in Brazil in the 1960s a semi-dwarf with excellent agronomic traits that thrives in hot, drier conditions and is sometimes called the “cabernet of coffees.” The “Reds” are among the later varieties to ripen, harvested late in the fall.
AREA
West Maui Mountains, Ka‘anapali
Planted in hedgerow style with trees spaced 36 inches apart and 12 feet between rows, between 350 and 1,800 ft above sea level, the estate is drip irrigated from West Maui’s fresh mountain streams, which feed a century-old ditch system left over from the sugar era. Standing guard above the slopes is Pu‘u Kukui, the highest peak in West Maui and the second wettest spot in the world. The “Reds” are harvested late in the fall, and the estate’s own processing plant pulps and washes the cherries, separating ripe from overripe and immature fruit before hulling, polishing and grading by size to a clean screen 16.
| Jan | Feb | Mar | Apr | May | Jun | Jul | Aug | Sep | Oct | Nov | Dec |
Primary harvest window: Oct → Dec (West Maui, Ka‘anapali — late-ripening “Reds”)
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