Lehuula Farms lies on the western slope of Hualalai Mountain at approximately 1400 feet. This area features a unique combination of volcanic soils, temperature, rainfall, sunshine, and cloud cover. It's a 4-acre coffee farm, with more than 4,000 coffee trees many of which are 90 or more years old. The coffee orchard pruned in accordance to the Beaumont _‹_ Fukunaga Vertical Pruning System using a 3-year rotation, in which the farmer removes all of the verticals from trees in every third row. They have an advanced ecological friendly mill as well, a processing system uses only a fraction of the water of regular wet-process pulpers, and therefore produces less water contaminated with the fermented coffee fruit. Bob Nelson, the owner, has been a finalist in the Kona coffee competition several times, and again in this crop. I had received a few samples from them in the off season and was really impressed by the sweetness and delicate floral notes, what I look for in great small-farm Kona coffees. The dry fragrance has caramel and suggestion of sweet root beer. The wet aroma is where I start to get floral notes of mild jasmine. The cup has a dry acidity paired with tropical flowers, a touch of hibiscus tea (Jamaica), and caramel. The body is light, as with many Konas. While I like the lighter roasts, FC had great qualities; chocolate bittersweets emerge, and the body seems more substantial. I also made some nice Single Origin espresso from the FC+ roast, with excellent, persistent crema and a long finish.