Jamaica cultivar grown in Hawaii, with floral honeysuckle notes in the aroma, malty sweetness, light body, hints of ginger and hazelnuts, piney brightness. City to City+ roast are ideal, FC to FC+ produce interesting chocolate notes.
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.
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 in the Honaunau area of South Kona coast, and has the right kind of altitude to produce exceptional Kona coffee. This coffee is grown by Skip and Rita Cowell on their 12 acre farm, up an old-time coffee road winding along the steep hillsides with dramaric ocean views below. 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, and 1st place in the "larger farm" category this year! The Cowell farm is grown on carefully tended land, using no pesticides and 100% hand picked. This is a unique lot because it is from the Jamaica Blue Mountain cultivar, which is an old original Typica type that developed unique characteristics in Jamaica. It has a more rounded bean form, whereas classic Typica is quite elongated with a distinctive shape to the folding crease in the centerline of the bean. The seed was distributed from a pure selection at the University of Hawaii some time ago, to see how it compared to the Guatemala-derived Typica planted widely in Kona. When I last visited the farm, the difference in fruit and tree form was easily discernible with the JBM plants versus the Guatemala Typica. The cup is exceptional! The dry fragrance at City to City+ is wonderfully floral and sweet. The wet aroma has honeysuckle floral scents, malty sweet notes, a powdered ginger accent, and cherry-like fruited hints. The cup has light body, with a crisp brightness and (was with the aromatics) clear floral notes. I preferred the lightest City roasts I did, with hints of hazelnut, and slightly piney accent. It's very sweet coffee, a grain-like sweet bread flavor. The body is light, but suits the cup well. It's an expensive but very satisfying SO espresso, when roasted a bit more, to FC/FC+