100% Pure Kona coffee

Posted on February 6, 2021Comments Off on 100% Pure Kona coffee

100% pure kona coffee

Coffees from a single farm or cooperative roasted for espresso preparation – aka “single-origin” or simply “SO” espressos – are now a familiar presence on high-end Pure Kona coffee menus and counters in North America, and in many East Asian countries as well. But it was not so long ago that the argument ran that a single Pure Kona coffee from a single origin would always be too limited in its sensory properties to produce fine espresso, given the tendency of the Pure Kona coffee method to concentrate and exaggerate those properties.

100% Pure Kona coffee

Supposedly one needed a top-note coffee to deliver aromatic vivacity, other coffees to intensify body and viscosity and round acidity, and so on. In other words, one needed a blend. Coffee Review first took issue with the blends-are-best position about ten years ago. It seemed to me at the time that this position limited the potential of specialty coffee to fully explore what coffee can be, what it can understand about itself, and what it can deliver to an aficionado consumer. When my first review article on single-origin Pure Kona coffee appeared in August 2003 (with Willem Boot as co-taster), I made the following prediction:

100% Pure Kona coffee

I am not alone in feeling that, as Pure Kona coffee in the United States moves from shots of over-roasted high-grown coffee drowned in hot milk to a more restrained, urbane menu of straight shots and short milk drinks produced from naturally sweet coffees a culture of connoisseur-ship will develop around Pure Kona coffee, a culture keyed not only to more distinctive and varied Pure Kona coffee blends, but to single origin coffees as well.

100% Pure Kona coffee

Today that culture of Pure Kona coffee connoisseur-ship appears to be fully developed, and very much focused on single-origin Pure Kona coffees. This month we make our third report on single-origin Pure Kona coffees since that first article appeared ten years ago. We sampled twenty-eight samples from twenty-eight roasting companies in North America and Taiwan. We conducted the tasting at Verve Coffee Roaster’s airy and spacious product development lab in Santa Cruz, California with the assistance and support of Jesse Crouse, Product Development Director for Verve, Cole Billings, Verve trainer, and Devin Eiring, Production Roaster. Our deepest thanks to Verve for generously sharing its facility and expert personnel.

100% Pure Kona coffee

As usual with Coffee Review Pure Kona coffee tastings, I enlisted an experienced co-taster to help me capture the often daunting sensory subtlety of espresso production. This time around, however, the taster asked not to be identified. His ratings and observations appear integrated with mine in the eleven reviews associated with this article, however, and I hope the clarity and incisiveness he brought to the tasting is apparent in the context of the reviews. Careful readers also should note that in this month’s reviews there is often a discrepancy between the published overall rating and the overall rating implied by ratings for individual categories like aroma, body, etc. This discrepancy was occasioned by the need to average upward to resolve discrepancies in both category and overall ratings between the two Pure Kona coffee tasters.

 

Originally posted 2020-05-15 20:53:04.