This coffee was roasted in a PID'd Sirocco "fluid bed" hot air roaster and was cupped blind against other coffees including a control sample. After cupping, it was tasted as a brewed coffee and espresso extraction. For more information on my sample roaster and method, see our reference page.

The Ka'u "project" is the pet of RMiguel's, Miguel Meza. It began in January when he asked Will (of Will and Grace Farm) to select the ripe beans, both the natural and pulped natural-processed beans being produced there on an experimental basis, and dry them on raised screens with specific instructions on how to carry out the drying.

Both of these lots represent the 3rd trial of these coffees and first production lots. The first two lots were tiny, about 25 lbs., milled. These last "production lots were larger, around 100 lbs., milled.

As a comparison, this experimental coffee is slightly less intense than its natural-processed sibling. But that, in no way detracts from its charm and quality. It's a more subtle, complex, nuanced coffee, very clean with cinnamon notes, citrus and apricot fruit flavors, chocolate/pecan mid-section, and surprisingly, bright acidity considering that it's a pulped natural. It has medium-full body and a medium long finish.

It is almost as sweet as the natural-processed version, putting it solidly in the very sweet category, compared with most coffees and making it a great SO espresso. A darker roast did not improve on its espresso usefulness because it lost some of its fruitiness and complexity.

Dry Fragrance: 4.7
Wet Aroma: 4.5
Flavor: 8.2
Finish: 7.8
Acidity: 7.7
Body: 7.5
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TOTAL (subtotal + 50): 90.4

• Lighter Roasts: It is best enjoyed this way, with all of its complexity available.
• Darker Roasts: Chocolate and caramel push the fruit aside. Not bad but not best.
• As Espresso: Complex and sweet. Good acid-to-sweet balance.