Kona K7 Peaberry -Single Estate Kona

Description

Kona K7 Peaberry - Noelani Farm A refined and classic washed Kona coffee with delicate florals, bright acidity, and a silky, structured cup profile. Origin: Hōlualoa, North Kona, Hawai‘iRoast: LightVariety: K7 Process: WashedFlavor: Nougat, red apple, toasted nutsBody: Silky, medium-lightAcidity: Bright, refinedAltitude: 2,400–2,500 ftCoffee Review Score: 95 Points (2023 Harvest) Overview Kona K7 Peaberry is a classic expression of high-elevation washed Kona coffee focused on balance, sweetness, and refinement. Compared to many modern fruit-forward experimental coffees, this lot is more restrained and traditional in profile, emphasizing delicate florals, silky texture, and structured acidity over fermentation-driven intensity. The result is an elegant and highly polished cup with notes of nougat, red apple, toasted nuts, and soft florals. Origin Produced by Noelani Farm in the Hōlualoa region of North Kona, this coffee was grown at approximately 2,400–2,500 feet above sea level, making it one of the highest elevation coffee farms in Kona. First planted in 2018, Noelani Farm has quickly shown the quality advantage of the slow maturation that is enabled by the cool air at nearly double the elevation of the average Kona farm. The K7 variety was planted in 2020 alongside additional experimental plantings of Geisha and Kaffa. Variety K7 is a historic Kenyan coffee variety originally released in 1936 after multiple generations of selection by Scott Agricultural Laboratories in Kenya. Recent genetic studies have shown that K7 belongs to the Ethiopian Legacy group, alongside many heirloom Ethiopian varieties as well as cultivars such as SL34. The variety is known for producing coffees with bright acidity, floral aromatics, and structured sweetness. Peaberry Peaberries occur when a coffee cherry develops a single rounded seed rather than the usual pair of flat-sided seeds. Typically only 3–10% of harvested coffee becomes peaberry. Because of their rounded shape, peaberries roast very evenly and often display slightly higher acidity and clarity compared to flat beans from the same harvest. Process Processing for this coffee is intentionally simple and traditional. Coffee cherries are pulped shortly after harvest and fermented overnight in open tanks without added water before being rinsed and dried slowly on a covered wooden patio. The restrained washed process preserves the clarity, acidity, and varietal character of the coffee without overshadowing the cup with heavy fermentation influence. Roast Style & Intent This light roast was developed to preserve the coffee’s structure, acidity, and delicate aromatics. We roast conservatively to highlight sweetness and clarity while maintaining the silky mouthfeel and balanced profile that define exceptional washed Kona coffees. Cup Profile Expect delicate aromas of toasted nuts and flowers followed by flavors of nougat and red apple in the cup. The profile is refined and balanced with bright acidity, silky texture, and a long clean finish. Compared to our more experimental Hawaiian coffees, Kona K7 Peaberry presents a more classic and subdued expression focused on elegance and structure. Acclaim The non-peaberry lot from this same harvest received 95 points from Coffee Review, who described it as: “Richly nut-toned, very sweet… Bright, juicy-sweet acidity; lively, viscous mouthfeel.” “A fine, classic washed Kona cup: deep-toned, balanced, richly sweet, floral.” Brewing Recommendations Excellent for: Pour-over (maximum clarity and structure) Auto-drip (balanced everyday cup) AeroPress (enhanced sweetness and texture) Use filtered water and brew temperatures around 200–203°F for best results. Who This Coffee Is For Fans of classic washed coffees Drinkers seeking elegance and balance over intensity Those interested in rare Kona varieties Coffee enthusiasts who appreciate refined acidity and structure If you prefer more fruit-saturated or fermentation-driven profiles, consider one of our natural or anaerobic processed Hawaiian coffees instead. Why This Coffee Stands Out Rare Kenyan Variety in Hawai‘iK7 is extremely uncommon in Kona coffee production. High-Elevation Kona TerroirGrown at approximately 2,400-2,500 feet in Hōlualoa. Classic Washed ProfileFocused on clarity, sweetness, and structure. Peaberry SelectionCarefully separated rounded beans roast exceptionally evenly. Roasted for ExpressionLightly roasted to preserve nuance, acidity, and sweetness.