| | |
|
| |
| | |
|
|
| | |
|
|
Acidity
|
This is the tangy flavor similar to lemon, orange or grapefruit. Known as the ‘high notes’ in coffee, this can be both a positive or a negative. Does the tanginess enhance the overall flavor or detract from it? Does it lend a sweetness to the flavor or is it sour?
|
|
Aroma
|
Coffee should smell like coffee. Is it a slight smell or does it smell strong? Does it smell nutty, earthy, floral, fruity, rotten, smokey, or leathery?
|
|
Bitterness
|
Coffee should not be bitter. Bitterness is one of the four taste sensations (salty, sour, sweet, bitter), sharp, unpleasant, like the taste of quinine.
|
|
Body
|
Body is how the coffee feels in your mouth; like comparing cream to skim milk.
|
|
Finish
|
This is how long the aftertaste lasts. Is it short and weak, or long and strong? Does it leave you ‘wanting’ for another taste right away or are you still tasting the coffee several moments after the swallow. Is it smooth or harsh? A long, smooth finish should be a few seconds and leaves you anxious for the next sip.
|
|
Flavor
or
Balance
|
Here you measure how all of the above harmonize with each other to create balance.
|
|
Plant Species
|
Arabica: This is one of the two main species of coffee known for better flavor against its sister Robusta. It has less caffeine, and depending on the variety within the species, the bean can be very versatile in roasting profiles. ALL Hilo Coffee Mill coffees are Arabica.
Robusta: The other of the two main species, has primarily been known for its inexpensive cost. Because it is known to be higher in caffeine and inferior in the major flavor characteristics, it is often used for blending, or filler to reduce the cost of a quality coffee (Arabica). Hilo Coffee Mill does NOT sell Robusta.
|
|
Origin
|
Description
|
|
Hawaii Hamakua
|
Grown north of Hilo on the Big Island of Hawaii; medium acidity; medium body; full aroma; medium finish; pesticide free; Arabica
|
| Hawaii Kau |
Southern most coffee region in Hawaii. Shares a border with Kona. SCAA award winning district. High grown; medium body; mild acidity; fruity and chocolaty notes; very smooth bright finish; pesticide free; Arabica |
| Hawaii Kauai |
Western most island in the Hawaiian chain. Low grown, medium acidity; light body, smooth clean finish; pesticide free; Arabica |
| Hawaii Kauai DECAF |
SWP - Swiss Water Decaffeination Process; 99.9% caffeine free; 100% chemical free coffee decaffeination process that uses only water to remove the caffeine, resulting in great-tasting decaf. Most other processes use chemical solvents, like methylene chloride, to decaffeinate coffee beans. Arabica |
| Hawaii Kona |
One of the best Kona estates we've found, with beautiful beans. High grown; medium body; medium acidity; buttery; spicy; pure finish; Arabica, Typica |
| Hawaii Kona DECAF |
SWP - Swiss Water Decaffeination Process; 99.9% caffeine free; 100% chemical free coffee decaffeination process that uses only water to remove the caffeine, resulting in great-tasting decaf. Most other processes use chemical solvents, like methylene chloride, to decaffeinate coffee beans. Arabica |
|
Hawaii Maui
|
Mokka: Grown on the island of Maui. Small beans; super rare; medium body; light acidity; smooth chocolaty finish; pesticide free; Arabica
Hawaii Maui: Grown on the island of Maui, this Kaanapali Estate coffee is either a Yellow Caturra, Red Catuai or their Estate Typica, each with their own characteristics. We normally have washed but we may also carry the natural processed beans. Arabica |
| Hawaii Oahu |
From the island of Oahu's north shore, grown on the old Dole Pineapple Plantation. Medium body, medium acidity; light clean finish; pesticide free; Arabica |
|
Hawaii Puna
|
Very Limited Supply! Grown on the Big Island of Hawaii in the oldest coffee growing district in Hawaii. Sugarcane was planted and replaced coffee and now that sugarcane is not being produced, coffee is coming back in a big way. Nice medium body, low to medium acidity, fruity notes; beautiful clean finish that lingers in the mouth; pesticide free; Arabica, Typica |
| Australia |
Derived from a semi-washed process, delicate and well balanced; soft acidity; mellow sweetness; full body; bright; fruity; flowery aroma; delicate, wine-like feel in the mouth. Be sure and brew this nice and strong and you'll taste all of the characteristics in this rare, exotic coffee. Arabica |
| Brazil |
Brazil Mogiana is 100% naturally processed and sun-dried in the cherry. Soft, sweet, nutty cup; hints of fruit and honey; A beautiful addition to any espresso blend. Arabica |
| Brazil DECAF |
Swiss Water Decaffeination Process or Royal Water Decaffeination Process; 99.9% caffeine free; Both are a 100% chemical free coffee decaffeination process that use only water to remove the caffeine, resulting in great-tasting decaf. Most other processes use chemical solvents, like methylene chloride, to decaffeinate coffee beans. Arabica |
| Colombia |
Our Colombian Supremo coffee comes from the Bucaramanga region. The coffee producing areas of this region are lush with ideal rainfall, cloud cover and soil conditions that are perfect for coffee cultivation. "Supremo" beans are larger than other coffee beans from Colombia. Engulfing aroma; medium acidity; medium body; balanced flavor; Arabica |
| Colombia DECAF |
Swiss Water Decaffeination Process or Royal Water Decaffeination Process; 99.9% caffeine free; Both are a 100% chemical free coffee decaffeination process that use only water to remove the caffeine, resulting in great-tasting decaf. Most other processes use chemical solvents, like methylene chloride, to decaffeinate coffee beans. Arabica |
| Costa Rica |
Costa Rica Tarrazu is hand picked strictly hard bean (SHB) grown at elevations over 5000 feet above sea level. Flavorful; richly aromatic; bright lemony acidity; wonderful smooth finish; Arabica |
| Guatemala |
Coffee from the Huehuetenango ("way-way-te-nan-go") region. Huehuetenango is an approximation of an Aztecan term for "place of the ancients". This coffee from the western highlands of Guatemala, is bright; aromatic; fruity; clean, smooth finish; Arabica |
| Guatemala DECAF |
Swiss Water Decaffeination Process or Royal Water Decaffeination Process; 99.9% caffeine free; Both are a 100% chemical free coffee decaffeination process that use only water to remove the caffeine, resulting in great-tasting decaf. Most other processes use chemical solvents, like methylene chloride, to decaffeinate coffee beans. Arabica |
| India Malabar |
Aged India coffee exposed to monsoon conditions, with a golden color and a unique mellow flavor. Over 150 years ago the British started cultivating coffee on the Southern slopes in India and transporting the raw coffee to Europe in large wooden ships. The journey around Cape Hope took almost 6 months. During this long journey the raw coffee was exposed to rain and humidity causing the coffee’s characteristics to change. The coffee became pale gold in color, lost acidity and swelled in size. Europeans became accustomed to this coffee with its mellow earthy flavor. After the Suez Canal opened the shipment time became very short and the coffee was no longer aged in the monsoon winds, causing the coffee to lose popularity since it looked and tasted different. To recreate the monsooned coffee, India Monsoon is now purposely stored in monsoon conditions on the Malabar Coast of India for 12-16 weeks. During this time the coffee is periodically rotated for even exposure. Arabica |
| India Mysore |
The India coffee district of Mysore is the location of the gold fields in India, hence the name "Nuggets". You will find this exotic coffee to be sweet, spicy, and super rich with a light body and full aroma; Arabica |
| Jamaica |
Jamaica Blue Mountain is one of the world's most controversial coffees. The best Jamaica Blue Mountain coffee is characterized by a nutty aroma, bright acidity and a unique beef-bouillon like flavor. However, lack of attention to quality has led to some mediocre, over-priced product. Some confusion exists about where the boundaries for growing this coffee actually lie, and often coffees of lesser quality are packaged under its name. Jamaican High Mountain is a term that applies to coffees of lesser quality that are grown at a lower altitude than Jamaican Blue Mountain. Jamaica High Mountain and Jamaica Blue Mountain coffees are produced using the wet-process; Arabica |
| Mexico |
Chiapas is the southernmost state in Mexico, and shares a border with Guatemala and is high-grown; well-balanced; chocolaty feel; bright; distinct citrus flavor; spicy aftertaste; Arabica |
|
Papua
New Guinea
|
Large estate situated at over 4500 feet altitude. Unmistakable cup; great body; herbal acidity; wonderful light finish; Arabica |
| Sulawesi |
Once known as Celebes, the island of Sulawesi in the Malay peninsula produces some of the world's finest coffee. Celebes Toraja, grown in the mountainous area near the center of the island, is one of the most famous. Coffees from Sulawesi are processed using the dry method. A combination of sweetness and earthiness; low acidity; deep almost syrupy body; small yields; fierce demand for this coffee in Japan; Arabica |
| Sumatra |
Mandheling is a semi-dry processed coffee grown in west-central Sumatra near the port of Pandang at altitudes of 2,500 to 5,000 feet. Mandheling is known for its herby aroma; full body; low acidity; and a rich smooth finish; Arabica |
| Sumatra DECAF |
Swiss Water Decaffeination Process or Royal Water Decaffeination Process; 99.9% caffeine free; Both are a 100% chemical free coffee decaffeination process that use only water to remove the caffeine, resulting in great-tasting decaf. Most other processes use chemical solvents, like methylene chloride, to decaffeinate coffee beans. Arabica |
| |
| | |
|
|
|