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Catalog/100% KONA Estate Hawaiian Coffee
Platinum plan
100% KONA Estate Hawaiian Coffee
Big Kick CoffeeIncluded ($50/month)
On the subscription, not a one-off shop price.
mediumUnited States
caramelearthyspicecinnamon
Premium 100% Kona Estate Hawaiian Coffee, straight from the Island of Kona. This prized Kona Coffee comes from a farmer in the DOP (Designation of Production) of 800 farms in the narrow strip of the Kona Mountain range on the Big Island in Hawaii. Our Head Roaster visited Hawaii to source this coffee. The bean size is huge, with a pure medium roast. Flavor notes lean to earthy with a little spice note, with expected development of cinnamon and deeper caramel tones. Delicious black, but possibly better with cream and sugar.
Heart it if you’d brew it, or pass.
Brew it
What medium acidity means
100% KONA Estate Hawaiian Coffee is a medium-acidity coffee from Kona, United States. Acidity here is a gentle brightness, not sourness.
- A paper filter, like drip or Chemex, keeps that brightness clear.
- A French press rounds it off if you want less snap.
- Cold brewSteeped in cold water for hours, then filtered. This coffee turns sweet and low-acid, without the bite of a hot brew.
Read more
How to cold brew 100% KONA Estate Hawaiian Coffee. It is a medium-acidity coffee from Kona, United States.
You’ll need
- Jar or French press
- Coarse grind
- Cold water
- Filter
- The best way to prepare cold brew is a coarse grind and a long steep in cold water.
- Use 1 part coffee to 8 parts water for a concentrate, about 80g coffee to 640g water.
- Stir, cover, and steep in the fridge for 12 to 16 hours.
- Filter gently, then dilute about 1:1 with water or milk and serve over ice.
- French press
Flavor profile
100% KONA Estate Hawaiian Coffee breaks down as caramel, spice and earthy.
Caramel×1
caramel
Cooked sugar. Toffee, honey, or maple sit with the roast instead of tasting like fruit.
Spice×2
spice, cinnamon
Warm baking spice. Cinnamon, clove, or pepper adds a tingle, not heat.
Earthy×1
earthy
Forest and wood. Soil, cedar, or cocoa husk tastes grounded and a little savory.
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