Please note: these beans are green, not roasted.
About the bean:
The Kona Coffee Belt on the Big Island of Hawaii is one of the world's premier coffee growing regions. It features high elevation, deep volcanic soils, cool mornings, warm afternoons and natural shading. The bean that results − simply one of the world's best − has a medium body, fine acidity and an aroma reminiscent of a buttery richness with cinnamon and clove overtones.
Captain's Ohana Farm located on the Big Island of Hawaii features hand picked and sun dried coffee. The farm, located in the Kona Coffee district just above Pu'uhonua O Honaunau (Place of Refuge) provides a rich soil that enhances the superb flavour of their gourmet coffee. The caffeine level is slightly higher.
Roast the Kona light to medium to capture its delicate bright notes. After it's brewed, its light and mild body, superb aroma, and sweet and clear mellow flavour will send you into raptures.
About the bean:
Unlike most of our coffees, which are named after the region in which they're grown, Santos is named after the port from which Brazil's famous coffees are shipped -- the beans are a blend of beans from many regions. These beans have been decaffeinated using the Swiss Water Process and are well regarded if unremarkable. The Santos Decaf Swiss Water Process yields a light bodied, low acid brew with a pleasant aroma and a mild, smooth flavor. Many will blend their Santos with pricier, more distinctive beans that retain their intense flavor even when cut with Santos.
Roast this one light.
Even though nearly 75% of Brazil's coffee farms are considered small farm plantations (less than 10 acres each) Brazil has one of the coffee industry's best, most advanced coffee processing systems. It's no wonder Brazil is the world's leading coffee producer.
Brazil Santos gourmet coffee beans are processed using the natural dry method. The coffee bean is dried inside the cherry so that some of the fruit's sweetness is evident in the deliciously tasteful brewed cup of coffee.
Santos is the port much of the coffee travels through, its not a coffee region.
Reference: Strictly Soft (SS-top grade) This is a lower grown bean, and as such, doesn't have the crisp acidity associated with denser beans. It does have a medium-toned acidity that's somewhat reminiscent of tobacco/spice on first taste, but gives way to more caramelly notes. This is definitely a sweet bean, and makes a good base for espresso.Species: Coffee Arabica