Disclosure: Pull & Pour received coffee samples for this post, however, as always, all opinions are 100% my own.
Coffee from Hawaii is always hit or miss for me. Given its limited supply and the cost to produce it, it will always be more expensive than other coffees—sometimes significantly so. Many times the coffee I’ve had from Hawaii has been over-roasted and dull. There have been a few though that have been roasted lighter and have an incredible profile that in my mind justify the higher price point. This Kona Geisha Champagne Natural from Paradise distinctly falls in the second group and is likely the best coffee I’ve ever experienced from Hawaii.
The coffee began with a sweet fragrance that reminded me of complex tropical fruit and citrus. The flavor was outstanding with notes of sweet citrus, tropical fruit, and an overall fruit-forward cup. The cup had a sweet-tart acidity that reminded me of lemon drops; it was strong & pronounced throughout the entire sip. It had a thicker body, but still a fairly light, silky mouthfeel. The sweetness featured strong fruit notes and was a nice pairing of citrus and tropical fruit. The finish was engaging and had lingering sweetness and acidity throughout.
The Bottom Line
This Hawaiian coffee was anything but boring. It was incredibly complex with so much depth and layers to the flavor and cup profile. It is one of the best coffees I’ve had this year and the best from Hawaii without a doubt.
