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Topic: Aged vs new crop Kona comparison (60 lines)
1) From: miKe mcKoffee
I previously mentioned discovering a 2000' farm that routinely ages their
Kona in parchment for a year+ before roasting for sales. (Kona Premium
Coffee Company) Received my pound aged greens Wednesday, had already
purchased 10# current new crop (eBay find, selling new crop that didn't fit
in 100# bags for aging at a good price.)
Roasted 1/3# batches Wednesday of aged KPC, new crop KPC, and *control*
batch of new crop Wood's Captain Cook Estate Kona. Made three 10oz 16gr
ground simultaneous French Presses yesterday using Bodum 3tasse with Swiss
Gold plungers. Didn't attempt *real cupping* analysis just passing the three
cups back and forth with Debi. Really two comparisons, first KPC & KPCA and
second KPC & WCC.
The KPCA was not what I'd expect from a *classic* Kona cup. Very different
from the KPC. Had a definite lightly *aged* taste similar to what you'd find
in aged Indonesians yet different, lighter, combined with Kona varietal
characteristics with greatly lessoned brightness. Debi liked it, but not as
what would be expected of Kona. (must be remembered she also likes aged
Indo's and Monsooned Malabar straight as coffee strength, not shots.) The
KPC was a good Kona cup, balanced with decent Kona acidity. Until comparing
to WCC. Like night and day to me. While the KPC would be as Debi described a
good every day Kona (10# cost me less than half what 10# Wood's cost) it is
not in the same league as the very best. I would say the KPC was better cup
than the generic Captain Cook Mill stuff I got last year from CCM. It's just
hard for my palate to justify less than the very best when you know what it
is...
Made first cup of the morning Americanos of the KPCA today. I think the cup
made espresso extraction brought out a bit more brightness, but not much. It
was a good cup, just not a make my mouth dance & sing Kona cup!
The climate controlled parchment aging of Kona is interesting but not what
I'll pursue for our use. I do understand why it is popular with some in
Hawaii. It is extremely difficult for them to get any decent coffee other
than Kona because of agricultural import rules. Aging Kona gives them a high
quality different taste profile.
I plan to roast and compare the KPC parchment aged to same crop year Wood's
I've kept vacuum sealed as greens from new crop later...
On a side note, yesterday's baking adventure of both dark & white chocolate
Kona Mocha cookies killllllllllller! The cookies made with 70% dark
chocolate chunks and nibs did somewhat overpower the Kona, even though I
used two double ristrettos. They'll need fine ground Kona like I use in
brownies instead of shots... Pretty good balance with the silky smooth white
HVC and Kona shots. (of course, the dough of either and both was what was
the most deadly, why bother baking cookies!...Kona shots came through
stronger before baking too:)
Kona Konnaisseur miKe mcKoffee
MCSE (Maniacal Coffee Systems Engineer/Enthusiast;-)
URL to Rosto mods, FrankenFormer etc.http://mdmint.home.comcast.net/coffee/Rosto_mod.htm


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