Rusty Hawaii

Molasses · Almonds · Tropical Fruits

Roasted Coffee

€17,80

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Size:

100g

Variant

Granulation

Facts

Country	Hawaii
Region	Kaú, Pahala
Farm / Farmer	Rusty and Lorie Obra
Variety	Typica
Processing	Washed
Altitude	610 m

Suitable For

Filter | AeroPress | French Press

Farm History

When Rusty and Lorie Obra bought their farm in 1999, they did not know that they would one day produce an award-winning coffee! Actually, the couple just wanted to settle down in the beautiful Ka'u-area on Big Island, because it is known for its beautiful sandy beaches near Ka Lae, the black sand beach of Punalu'u and their Volcanic National Park.

Rusty, a retired chemist, arrived there first. He chose an estate of about 5 hectars in size on an old sugar cane plantation on the slopes of the Mauna Loa volcano and planted his coffee plants there. Lorie, a medical technician, followed him soon after they had sold their old house in New Jersey.

The couple developed quickly into farmers, processors and roasters of coffee. As former scientist they led their farm as a laboratory. They tried a wide variety of processing and roasting methods, in order to see which would best highlight the aromas of coffee. Unfortunately Rusty died in 2006. Lorie was not sure if she could carry on the farm all by herself and was about to sell everything. But thinking about Rusty's biggest dream, namely to make Ka'u coffee one of the best in the world, she decided not to give up.

The many awards that Lorie has now won with her coffee show us that she has come a big step closer to the fulfillment of Rusty's dream!

Preparation Filter Coffee

There are many different recipes that lead to an excellent cup of coffee, the following example should serve as a basic recipe and can be changed and adapted according to your wishes and willingness to experiment. With this recipe you will brew about 270 ml of coffee, that is one cup, or two cups.

Here is a small guide:

	V60	CHEMEX
Water temperature	90 – 96 °C	90 – 96 °C
Brewing ratio	1:15	1:15
Dose	18 g	18 g
Amount of water	300 g	300 g
Grind	Medium 20 – 30 Clicks on the Comandante	Medium-coarse 24 – 35 Clicks on the Comandante

Step by step

Step 1 Preparation:

Grind 18 g of coffee
Rinse the filter paper to get rid of papery flavor and preheat the brewer.

Step 2 Blooming:

Pour in 18 g of coffee.
Start timer.
With approx. 40 g water, wet all coffee evenly and quickly.

Blooming prepares the coffee for the coming extraction.

Step 3 Intervals:

Use slow circular motions going inward and back outward in spirals for each pour

00:30 min to 120 g
00:50 min to 180 g
01:15 min to 240 g
01:40 min to 300 g

Finally, wait until the coffee has finished brewing and enjoy!

Family Project SUPREMO

Our quality standards

We are convinced that no machine can replace a traditional roasting start and a good roasting master. At Supremo, coffee is not industrially produced - because Supremo is a traditional family coffee roaster. Day after day we work hard together to produce the best coffee and to inspire our customers for true coffee enjoyment! We attach great importance to first-class and always checked manual work.

The roasting craft

We roast in several small, traditional cast-iron roasting drums. We take our time until the coffee is really well roasted - each roasting batch separately. Due to the slow roasting, the coffee tastes strong and is particularly easy on the stomach and digestible. Insiders call this "Cast Iron Slow Roast". We call it: "Good things take time". Because if you roast too hot and too fast, you get beans that are brown on the outside - but don't reveal much of the magic inside. But this is exactly what we want to get out of the beans. After roasting, we do not rub the beans with water. We cool them with air and thus give them the opportunity to intensify the roasting aroma. Best craftsmanship and time - that is our secret!