Tasting notes: Pecan, caramel, cinnamon and butter with juicy elements of apricot, vanilla, a long, sweet finish.
Origin: Ka’u District, Big Island
Varietal: typica, caturra
Perfect for: filter, pour over, french press; lovers of juicy, lively, sweet coffees; pair with toasted nut and/ or cinnamon rolls
Suggested brewing: Pour over. 17g of 400 F water to 1g medium ground coffee; bloom for :30 then add additional water and brew in a swirling pattern for an additional 2:45-3:25.
THE FINEST COFFEES OF KA'U
Each year BICR cup dozens of coffees from different farms in Ka'u covering the three primary growing areas within Ka'u: Cloud's Rest, Wood Valley, and Pear Tree. BICR looks for coffees with high levels of caramel-like sweetness, roasted nuts (often pecans or hazelnuts), and the brightness of ripe stone-fruit, like apricot or peach.
BICR blends the best Ka'u coffees they taste to create their signature single origin Ka'u Morning Glory coffee. While their strengths are often different, they compliment each other nicely: bright, long and juicy fruit tones meet with a medium-full body and candied sweet finish.
They aim to source the highest quality Ka'u coffees available selected on the merits of quality year after year. By virtue of being one of Hawaii's few micro-mills they are able to keep their Ka'u coffee in the parchment state until it's ready to roast, meaning their selection remains fresh and retains great character throughout the year.