Hawaiian Kona Peaberry From Kona Cloud Coffee Home Roast Thoughts




  • Debbie Ring from Kona Cloud Coffee sent me an email the other day wondering if I would like to roast up some Hawaiian Kona Peaberry. I couldn’t pass up roasting up some Kona so I agreed.

    I haven’t roasted any rare coffee myself for the fear of messing it up. Well, fear caught up to me.

    The first batch was a bit of a disaster. I ended up roasting the coffee on P1 in the Behmor instead of P4 which starts at a lower heat and gradually gets hotter. Basically, it tasted bitter, sour, and under roasted.

    Note: You can read more on the Behmor, and understanding the heating profiles here.

    The 2nd batch I roasted up turned out much much better. I roasted the Kona until the beginning of the 2nd crack, and had a nice brown color with tiny oil specks.

    I patiently waited until it was ready to drink.

    After a few days, I ground up some beans, and threw them in the French Press. I noticed the coffee carrying a fruity, and caramel like aroma right of the bat.

    The first sip had me lost in my own words. I could taste a fruitiness, but I couldn’t pinpoint exactly what it was. There was a a caramel like sweetness coming off the coffee, and had an overall good acidity to it.

    The Kona Peaberry is good, but just not near as good as the Medium Roast or even the Dark Roast they sent me to review.



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    August 26th, 2010 | Jamie | No Comments | Tags: , , ,

About The Author

Jamie Ferguson

From sunny Sarasota Florida, Jamie Ferguson has been drinking coffee since a very young age. Jamie is just your average jane who has a serious addiction to coffee, but more so has a bigger love for the heart, and the dedication that is put into growing, processing and roasting coffee. Come and join the adventures...