Hawaii Kona Kowali Farm Typica 2014

A classic Kona cup character from old-growth Typica variety coffee. It has the brightness that is lacking in so many lower-grown Hawaiian coffees, and a citric and piney accent to the cup. The body is light but has a nice silky quality. A sweetness prevails into the aftertaste along with a hazelnut roast tone. I found this real "sweet spot" at City+, which is what this review is based off of, but we've pulled great espresso shots at Full City/Full City+. City+ to Full City+.
Out of stock
88
  • Process Method Wet Process
  • Cultivar Typica Types
  • Farm Gate Yes
Region North America
Processing Wet Process (Washed)
Drying Method Patio Sun-dried
Packaging GrainPro liner
Farm Gate Yes
Cultivar Detail Typica
Grade Fancy/Extra Fancy
Appearance 0 d/300gr, 18-19+ screen
Roast Recommendations City+ : I like a lighter roast City+, ceasing the heat with no sign of 2nd crack on the horizon. That said, Full City and Full City+ roasts make a great espresso.
Weight 1 LB
Recommended for Espresso Yes
Kona Coffee is grown on the western slopes of the Big Island of Hawaii. While coffee is also grown on other islands (Kauai, Maui, Oahu), it does not generally receive the same care and attention in the process as true small-farm Kona coffees. Kowali (which means Morning Glory in Hawaiian) is a moderate-sized Kona farm with the right kind of altitude to produce exceptional coffee. Skip and Rita Cowell are the owners of this 12 acre 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 placed in the Kona Coffee Competition. "The funny thing about that," Rita told me a long time back, "is that I didn't enter the competition!" Only later did she go on to enter it and won first prize in the category for "larger" farms ... which is all relative. By most measures, Kowali is very small. The coffee is grown on carefully tended land, using no pesticides and 100% hand picked. It has been recognized by the Kona Soil and Water Conservation District 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, the higher altitude than the farms down in the flatter areas, and the cultivar. This is 100% Kona Typica, which was brought from Guatemala in 1892.
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. Dry fragrance has honey-wheat sweetness, brown sugar, chocolate biscuits, and a nice hint of nutmeg. Hot water brings out lots of vanilla-caramel notes, with melted butter butter in the wet aromatics along with an enticing note of cream soda. The body is light but has a nice silky quality. And it has the brightness that is lacking in so many lower-grown Hawaiian coffees, and a citric and piney accent to the cup. A sweetness prevails into the aftertaste along with a hazelnut roast tone. I find white grape, cane sugar, and honey that lasts through to the finish. I found this real "sweet spot" at City+, which is what this review is based off of, but we've pulled great espresso shots at Full City/Full City+. Mild island coffees like this, moderate in acidity and so well-balanced, are a great choice for un-blended espresso experiments. This lot is a blend of the large-sized 18 and 19+ beans.