Hula Daddy Kona Sweet Peaberry - as espresso and brewed - Page 2

#11: Post by **cmin** » January 12th, 2017, 11:31 pm

mania wrote:I hate to agree since I live here ( Hawaii)
But yes I agree 100%

I instead bring all my beans in from places like Red Bird, Verve, Counter Culture etc

Kona, Kau, Puna, etc. coffee's have always been expensive for various reasons given such as labor etc but...That is one thing...
The other thing is IMHO it just does not deliver on the hype at all. As Tom said basically lifeless coffee.
No nice acidity, no natural sweetness, not even anything I would call distinct, but I should add...

I am not a roaster so I have to try various farms roasted & they all roast darker than anything I am use to so
that surely does not help. But my wife & I we have tried many & finally just given up trying. Just not worth the price
in our minds when so many better options exists at much better prices.

To the person asking about green...I think pretty much all of them will offer green also

Yeah real Kona, JBM etc is just not worth it imo. So bland. I read something about the aura/hype around it that made sense, something about at the time long ago when there was really only Folgers and other grocery stuff, Kona and others were about the only "craft" whole bean coffee which will obviously be better then any preground or whole bean grocery store crap. But now, far too many choices for way cheaper that taste far better and interesting. Even after having a Geisha, more so to just say hey I've had that, I can think of dozens of other singles or blends I'd rather have.

#12: Post by **TomC** » January 13th, 2017, 12:27 am

To be clear, I'm not saying all Hawaiian coffee is bad. I'm saying the majority is of inferior quality and the price premium for it being grown, processed and handled on American soil makes it for a poor bargain. I don't think world barista champions would compete with a Hawaiian coffee if it was all bunk. Dave Borton has more experience with Hawaiian coffees than anyone on this forum that I know, so he should have the last word on the matter (although I think he and I are generally in agreement).

January 13th, 2017, 3:22 am

I will say Hula Daddy's Kona Sweet is very good, by any standard.

Like anything else, I've had very good Hawaiian coffee. And I've had not so good. And I've had truly inferior.

I don't know why you'd take a mild coffee and roast the living hell out of it. Unless it was inferior to begin with.

#14: Post by **AKucewicz** » January 13th, 2017, 9:01 am

Alright. I have heard that smart people learn from their mistakes, wise people learn from other peoples mistakes. I will bow to all of this collective knowledge!

#15: Post by **Boldjava** » January 13th, 2017, 9:22 am

TomC wrote:...I don't think world barista champions would compete with a Hawaiian coffee if it was all bunk. Dave Borton has more experience with Hawaiian coffees than anyone on this forum that I know, so he should have the last word on the matter (although I think he and I are generally in agreement).

Tom is too kind. Coffee purchases are subjective. Hawaii (and Jamaica) have done a good job at branding their coffees so as Tom suggested, Hawaiian coffees might not be the best bang for your buck.

RE: Hawaiian coffees. Pete Lacata won the US Barista Championship (and placed 2nd in the World Barista Championship) with Hawaiian coffee in 2011. How? Pete picked the coffee himself from Kona and Ka'u coffees (Kona Coffee and Teas in Kona and Lorie Obra's from Ka'u). He sorted and processed them himself. Was it his backstory or the taste which won the championship? Only judges know for sure. As I mentioned, it can be subjective but winning the US championship with Hawaii coffee can be done.

I spent some time on a couple of farms in Kona and Ka'u, talked with farmers there, and have sampled tons of greens. Some is dreadful. Kauai coffee has never impressed me, nor has Oahu's or the Puna region of the Big Island. Some (Maui Moka-- tricky to roast) make a interesting cup.

The best of Kona and Ka'u which has been well picked and processed coffee is simple, very balanced, and consistent (and expensive), though not overly nuanced. Some of the best I have had come from Hula Daddy in Kona and Rusty's Farm (Lorie Obra) in Ka'u. Stay away from large processors. They grab cherries from anyone who brings in coffee and it might have been sitting in the cherry for who knows how long in their garage. You will see sandwich boards out front, saying "We Buy Cherries." Avoid them at all costs.

I had a superb cup from a Hamakua farm (NE Big Island) but all of his greens get consumed locally and I can't get my hands on his greens.

Try some and decide for yourself.

January 13th, 2017, 1:35 pm

Yes I was going to mention I had seen the pictures & an article about Pete cherry picking picking his own cherries

Also Lorie Obra's son did win the 2015 Aeropress Championship

But yes for us ..Hawaiian coffee is just ok but definitely not worth anywhere near the asking price of most growers/roasters here for 100% Hawaiian coffee.
But again I'm sure the roasting is also a big portion of the taste we don't care for. While I would be interested in having a good batch
roasted by a good roaster (not burnt )

It still is hard to justify the asking prices per pound here.