Hula Daddy

So finally I feel connected in the coffee world again. I no longer feel so distant and lost. Hula Daddy coffee of Holualua submitted a natural processed coffee (Kona Sweet, light roast) to the folks at coffee review and receivedan amazing 97 out of 100 point score. link

Holualua is directly east of me. Just up the mountain. I have driven by the tasting room of Hula Daddy a few times. Who was to know that they had put into works a combination of love, care, creativity and technique that would bring about such an amazing cup.

The secret ingredient behind the score is perhaps roastmaster Miguel Meza former owner and founder of Paradise roasters in Ramsey, NM. I had the pleasure of chatting with Miguel. It was so nice to talk coffee again, I could have stayed all day. Miguel is like a walking encyclopedia of knowledge. He says he likes to study research papers on coffee varietals and is looking to start experimenting with various varieties here on the big island. He belives in the coffees of Hawaii and seems to have the vision and knowledge to put Hawaii back in the coffee scene.

Hula Daddy already has an award winning coffee winning the peoples choice "cream of the crop" award at last years Kona Coffee Festival with their Hula Daddy Extra Fancy. The 100 percent Kona Private Reserve was the highest scoring Kona coffee reviewed on coffeereview.com in 2008, scoring 90 out of 100 points (roaster Meza). But it is the Kona Sweet Light Roast that has again and for the first time in a long while, drawn the attention of the coffee world back to the Island.

Hulla Daddy decided to try a natural processed, dried in the fruit coffee. To be partial I would like to say "about time" and I hope this starts a new trend for the coffees of Hawaii. Hawaiians processed using the wet method tend to be lacking in fruit and body. They seem to demand a darker roast to bring out depth in the cup. Using a natural process, I feel adds not only depth and sweetness but also allows for a lighter roast that favors the fruit and floral flavors in the cup. (me being partial and biased)

It is not a simple task applying the natural process to the coffees here on the Island. It is virtually impossible to dry the whole cherry in and around the area in which they were picked. It seems like the weather anywhere over 500ft is unpredictable at best, but tends to be on the wet side. To dry, coffee must be brought down closer to the coast. The weather shifts towards the end of the harvesting season (Dec/Jan) which brings even more moisture to the entire region.

Kona Sweet is a reflection of a huge amount of care (in picking, sorting, processing ...) love and dedication. I hope Meza can continue to applyhimself here on the Island in sourcing and roasting and developing a better educated coffee world.