Cocoa and roasted nuts on the dry aroma; dark chocolate and caramel sweetness on entry; light earthy and spicy notes mid-palate; low acidity and a full body; and a gently bittersweet, toasty finish.
Buying Tips
Region: Molokai lies between Oahu and Maui; coffee grows on the low central plain, where the climate is warm and dry
Variety: Mainly Red Catuai, heavier in style than Kona and well suited to medium-dark roasts
Production: Every Hawaiian island produces relatively little, and Molokai is one of the smaller growing areas
Brewing Notes
French press: Medium-coarse grind, 93°C, 4-minute steep
Latte: Medium-dark roast with milk brings out pronounced chocolate