Kona Red Bourbon brewed the winning coffee at the “Brewers Cup” U.S. Coffee Championship prelims in Hawaii last August.
“This Kona Red Bourbon stood out in the cupping table against the others and I think it tasted great brewed as well. Excellent example of a red bourbon. Fragrant, complex, sweet and only got better as it cooled.” – Thomas Kiesling, the winning barista.
Kona Red Bourbon from Big Island Coffee Roasters was grown by Franck Carisey of Uluwehi Coffee Farm at an elevation of 1800ft. Entirely of the Red Bourbon variety of Arabica, it was processed by the traditional washed method and via a controlled fermentation with a wine yeast that is commonly used to ferment Rose’, Viognier, and Chardonnay. Through using this wine yeast, Franck is ‘dialing in’ the flavor profile of this coffee, in the same way that vintners do with wine.
Richly sweet-tart, deeply chocolaty. Dark chocolate, pomegranate, lemon verbena, agave syrup, pink grapefruit zest in aroma and cup. Sweetly tart structure with apple-like malic acidity; very full, smooth, viscous mouthfeel. The finish consolidates to notes of pomegranate and dark chocolate with undertones of pink grapefruit zest.