Blind Assessment

Rich-toned, complex, fruit-driven. Dried apricot, lychee, amber, hop flowers, tangerine in aroma and cup. Crisp, apple-like acidity; plush, viscous mouth feel. Finish focused around notes of dried apricot and amber with compelling floral undertones.

Notes

This exceptional coffee was selected as the No. 18 coffee on Coffee Review’s list of the Top 30 Coffees of 2024. Produced by Miles Mayne of Silver Cloud Farm, entirely of the Maragogipe variety of Arabica, and processed by the washed method with the addition of yeasts to the fermentation step. The yeast strain for this coffee was selected in collaboration with BICR co-owner Brandon von Damitz in a process of experimentation with various yeast strains, resulting in one strain that they could produce at scale. Big Island Coffee is an award-winning coffee roaster operated with hands-on passion by Kelleigh Stewart and Brandon von Damitz. Visit www.bigislandcoffeeroasters.com for more information.

Bottom Line

A resonant, richly sweet, stone fruit-driven Maragogipe grown in Ka‘ū and processed experimentally with the addition of wine yeasts to the fermentation — juicy, multi-layered, uniquely composed.

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