I was wondering what people's thoughts on Kona coffees. I've been using a couple growers and I like the fact that, though expensive, I am paying people US wages etc. The coffee itself has been beautiful and clean.

The taste is maybe a bit too smooth? Any experiences with Kona?

dan

Personally, I find Kona a little boring. Even when I visited Hawaii and visited a coffee plantation (or two), I thought it was just....plain.

Then again, some people like that.

I prefer my coffees a little more wild and crazy

Hi Dan,

I find Kona's to be wonderful, just not their price. I find many central American coffees to be just as good at a fraction of the price. I am a huge fan of Costa Rican coffee. Every once in awhile I splurge on a Kona though.

Miguel Meza, formerly of Paradise Roasters, and one of the best coffee experts anywhere, has moved to the big Island is working with Kona and Ka'u growers experimenting with different cultivars and processing methods. I've had sample from him that taste like Kenyas or Sumatras. He's saying that there is real potential for greatness in these coffees, but they need to get away from copying Central American methods, since these may not be the most suitable.

Pete Licata, formerly of PT's took the USBC with Hawaiian coffees supplied by Miguel.

That's interesting, Jim. One of the Kona producers has patented a trellis system similar to one used by vineyards for use in coffee growing, the theory being that it exposes the leaves to more light or air or something.

What I'd like to know is, is there substantial, order of magnitude differences in the growers? I've seen Kona at $19/pound by the bag, I've bought Lion's Gate at $12 and another one for a bit more. Is the $19 Kona going to be much different?

I'm no expert. Miguel sells his lots through Paradise. So if you want to know the state of the art (at state of the art prices), that's the place to look.

I agree that Miguel has some interesting things going. This is not the season for much availability. Might be worth trying to get a nice little lot of something interesting from Miguel next harvest.

As far as I know Miguel left Paradise a couple of years ago and is now with Hula Daddy. I visited the Hula Daddy farm in late April and enjoyed some terrific pourover and shipped home some -incredibly- expensive coffee. It's tough to say whether it's worth the extreme premium but it was certainly a treat.

http://www.huladaddy.com/

another_jim wrote:...

Pete Licata, formerly of PT's took the USBC with Hawaiian coffees supplied by Miguel.

Miguel provided the beans last year. This year, Pete used Ka'u beans for his sig drink from Lorie Obra's farm down in Pahala, on the Big Island, HI. Pete picked them himself. That provided some appeal to the judges. I am sure Miguel was right next to him, processing with Lorie on her farm. Miguel has done a ton of work with the growers down in Ka'u, trying to help them improve their coffee, particularly with processing. The Kona Pete used for his capp was from Malia Bolton's farm in the north part of the Kona region. For his shot, Pete layered two Ka'us and the Kona.

For Ka'us, both Bull Kailiawa's and Lorie's Ka'us are excellent. Ka'us have more florals (particularly the Bourbons) than Konas and a tad more complexity. Cupped with Lorie and Miguel at Lorie's house. Here are some pics from our visit to her farm in Jan '10: https://picasaweb.google.com/davidborto...cvr7eHiCA#

http://rustyshawaiian.com (Lorie Obra's coffee).
http://www.kaucoffeemill.com/growerTwoS...offee.html (Bull's)

For washed Konas, I like Gary Strawn's Kona Earth, http://konaearth.com. If you homeroast, a member @GCBC keeps Gary's greens current and available. This year is a good crop. Konas are relatively simple (you used the term 'smooth') compared to many other SOs. Here are my cupping notes on it: http://www.greencoffeebuyingclub.com/in...ic=11262.0 This year's natural from Lion's Gate Kona is superb though she may have sold out on it. http://www.coffeeofkona.com/green.html

I haven't used Hawaiians in espresso like Pete Licata does. Strictly pourovers. When I roast some of this year's Kona and Maui Moka, I am going to take a run at them with the lever. I am not sure a Kona could shine as a SO espresso coffee. The Maui Moka would bring some life/complexity to it. (I think Pete used a Kona/Moka layer for his espresso in 2010 competition).

B|Java

Thanks for the details.

I bought via the club, from you, the Lion's Gate (won 2d place in the heavily entered Home-Barista SO competition). I also bought Earth. I do like them and want to like them, but somehow something is slightly missing. It might be my technique, equipment (La Peppina) or roasting== neither seem "spikey" enough. Maybe that's ok....