We have some scheduled site maintenance to take care of, so our shopping cart will be down for about an hour starting at 6am PST on Wed. 10/17. You can still window shop...you just won't be able to buy anything until around 7am. Sorry for the trouble and thanks for your patience.
C+ : I like a lighter roast, ceasing the heat with no sign of 2nd crack on the horizon, right when the texture of the seed surface becomes smooth, even brown. You can also get a nice cup just a few snaps of second (FC+), but I find it takes a longer time in most roasters to achieve this level of roast. Set the roaster at a high number and roast manually.
This is the same review as the FANCY because the difference here is bean size. Extra Fancy is the larger bean, 19/64ths and up. Fancy is 17-18 screen size. While you can argue that larger beans have a different heat transfer, they are the same coffee and will cup the same. Kona Coffee is grown only in the district of Kona on the west side of the Big Island of Hawaii. While coffee is also grown in other districts and on other islands, it does not develop the same flavors nor receive the same attention in the process as true small-farm Kona coffees. Kowali (which means Morning Glory in Hawaiian) is a smaller, more remote Kona farm with the right kind of altitude to produce exceptional Kona coffee. This coffee is grown by Skip and Rita Cowell on their 12 acre Kona farm, up an old-time coffee road winding along the steep hillsides of Honaunau in Southern Kona. It has been consistently acclaimed one of the top 10 coffees in Kona, and in fact received an honorable mention in the Kona Coffee Competition. "The funny thing about that," Rita told me, "is that I didn't enter the competition!" The Cowell farm is grown on carefully tended land, using no pesticides and 100% hand picked. In 1998 the farm was recognized by the Kona Soil and Water Conservation District as the co-operator of the year for continuing conservation practices. Skip is an expert in this area and lectures on Soil Conservation at mainland conferences. In terms of cup character, the coffee reflects the Kona heritage (this is 100% Kona Typica, which was brought from Guatemala in the '20s) and the altitude. This cup is a classic Kona in all respects, with a big, sweet flavor that somehow matches the immense blue-green appearance of the coffee seeds. The body is silky, and (oh it sounds like a cliche, but I must use it) ... smooth! It really is! It has the brightness that is lacking in so many low-grown Hawaiian coffees, and a floral aromatic accent to the cup. Earlier this season, I prefered an FC roast on this coffee, but with this micro-lot I found a real "sweet spot" at City+.