Honolulu became Hawaii’s capital city in 1845, which is also the year of the first successful recorded Hawaiian coffee harvest. Coffee production in Hawaii was overshadowed by massive demand for sugar cane until the 1990s, when sugar prices dropped and interest in coffee rose. Hawaii is the only coffee-growing state in the U.S., as well as the only coffee grower in the “first world”.
This roast, Nana’s Decaf comes to you from Sean Lee, founder of Keala’s and an Oahu native. His coffee sensibilities, honed between Hawaii and Seattle, shine through in this decaf: a blend from Central and South America, that’s roasted for the bold, smooth profile that Hawaiian coffee aficionados prize. Enjoy!
||★★★★★||★★★★★ A reasonable cup that boasts chocolate and creamy nutty tones. There's a weird, smokey astringency to this brew however that never leaves and maintains a slightly burnt flavor.|
||★★★★★||★★★★★ 4.2/5: A smooth, nuttiness springs forth on the nose, with bits of bakers' chocolate and pepper joining the fray as it cools. Notes of caramel and additional pepper crop in even further as the cup continues to cool. Quite good!|
||★★★★★||★★★★★ Loved this one! I don't know why more people don't make great decaf and cut the caffeine content in the afternoons.|
||★★★★★||★★★★★ Enjoyed this in the morning with a little cream and it was nice and smooth! Used our chemex pour over to prepare it.|
||★★★★★||★★★★★ Made this in a drip coffee maker. Really smooth, if a bit mild, but a solid cup of coffee.|