Absolutely! Kona Coffee

About Absolutely! Kona Coffee®

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Absolute Palate, LLC
P.O. Box 339, Holicong, PA 18928

Absolutely! Kona Coffee® is a division of Absolute Palate®, LLC (www.absolute-palate.com), which was established in 2015 with two purchased coffee farms in the iconic Kona Coffee Belt on the Big Island of Hawaii. The company is owned by its Founders, Drs. Bruce E. and Cynthia A. Maryanoff, who have had a long-standing passion for premium coffees. Our special interest is premium, single-estate 100% Kona coffee. Our coffee fruit (cherry) comes from Cynthiana Farm in South Kona and Honalo Farm in North Kona. The company grows, processes, roasts, and sells high-quality, single-estate 100% Kona coffee, with a focus on premium and super-premium brands to satisfy the interests of coffee connoisseurs. We have state-of-the-art coffee processing and roasting facilities at Honalo Farm, our corporate headquarters, and offer brands that represent the flavor profiles of specific terroirs. For sales, we operate the direct-to-consumer website Absolutely! Kona Coffee® (www.absolutelykona.com).

We set up an on-site decaffeination facility at Honalo Farm that uses supercritical fluid extraction (with supercritical CO2 at a specific temperature and pressure) to remove most of the coffee's caffeine. The facility is equipped with a computer-controlled, supercritical fluid extraction system from Waters Corporation. Our quest is to produce flavor-retentive, 100% Kona decaf coffee with a distinct Kona flavor profile. Our research and development objectives are: (1) single-estate, flavor-retentive 100% Kona decaf coffee; (2) organic, single-estate 100% Kona decaf coffee. These decaf products would be excellent entries into the Kona coffee marketplace, especially organic decaf, as this type of coffee is not commercially available at present. We are committed to provide knowledgeable, passionate coffee consumers with a family of high-quality, single-estate, custom-roasted 100% Kona coffees, both regular and decaffeinated, with distinctive flavor profiles.

Terroir [ter-wahr'] is a collection of special attributes derived from the geography (region, elevation, slope), geology (soil, hydrology), and microclimate (weather) of a specific location.  This concept relates to the major influence of place on the properties of certain agricultural products, such as wine, coffee, tea, tobacco, and chocolate.  Terroir forms a basis for the widely used classification system that reflects Appellation of Origin (AOC), and underpins the reason to value single-estate or single-origin coffee.

The harvest for our first coffee growing season, 2015, progressed over about four months, from the end of August to the end of December. The ripe, red coffee fruit was hand-harvested in several passes through the orchards because ripening is asynchronous. This situation is common to natural coffee growing, as the rounds of flowering are sequential. Our fruit was wet-milled and the resulting parchment was sun-dried. After appropriate aging of each batch for at least 8 weeks, we hulled portions to obtain dry green beans, keeping each batch separate. Green beans have been sorted into Kona Number 1/Fancy/Extra Fancy, Hawaii No.3, and Off-Grade. We medium-roast the Kona Number 1/Fancy/Extra Fancy beans and grind samples independently, then brew each to taste-test the flavor characteristics. Thus, individual batches have been assessed for equivalency before being combined into our flagship Private Reserve brand, to ensure consistent, excellent taste quality. Our estate-grown 100% Hawaiian coffee is sold at an attractive price. Our coffee is available for purchase on this website. The 2016 harvest was completed on both farms and the coffee fruit has been processed.

Owners and Executive Management

Bruce E. Maryanoff, Ph.D., Co-CEO and Chief Scientific Officer
Cynthia A. Maryanoff, Ph.D., Co-CEO and Chief Technology Officer

Operations Team

T. Michael Gomes, Vice President of Operations
Janelle E. Gomes, Vice President of Business Development
SharonRose Windish, General Volunteer

About the Owners

Bruce and Cyndie Maryanoff are Ph.D. organic chemists, who retired from lengthy, pharmaceutical R&D careers at Johnson & Johnson. Bruce was born in Philadelphia, PA, and Cyndie was born in Shenandoah, PA. They have spent much of their lives in Pennsylvania and reside in Bucks County, PA, just outside Philadelphia. They have been in love with Hawaii since their first visit in 1985. They have been passionate about fine coffee for decades, especially 100% Kona coffee. Detailed information can be found on their LinkedIn pages (links given below).

Bruce - LinkedIn Profile
Cyndie - LinkedIn Profile

Corporate Headquarters

Absolute Palate, LLC
At Honalo Farm
78-7007 Mana Opelu Lane
Holualoa, HI 96725

Our Farms

Cynthiana Farm is located in South Kona at an elevation of 1700 feet (19°18'49.47" N/155°51'47.58" W). The coffee orchard of 2 acres contains about 900 trees, organized in a grid with north–south rows. Further details on this farm are provided on a separate tab (“About Cynthiana Farm”).

Honalo Farm is located in North Kona, at an elevation of 1700–1800 feet (19°33'28.90" N/155°55'32.44" W). The coffee orchard of 5.5 acres contains about 3000 trees, organized in a grid with north–south rows. This property serves as our corporate headquarters and coffee processing center. Further details on this farm are provided on a separate tab (“About Honalo Farm”).

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Our Coffee Processing

Our coffee trees are grown with careful attention to detail. The ripe coffee fruit (cherry) is harvested by hand-picking in rounds over a four-month period. At day’s end, the collected cherry from each round is wet-processed by pulping and demucilaging to yield coffee parchment, which is then washed in a tank of water. Floaters are removed by skimming them off and the dense parchment is transferred to a concrete drying deck with a clear polycarbonate roof for sun-drying. Drying may take up to 14 days to reach the target moisture content of 10-12%, which allows for climate-controlled, long-term storage in burlap bags. Our parchment is aged for at least 8 weeks before any hulling is done to obtain dry green beans for immediate roasting. Each harvest round is kept as a specific batch for eventual taste-testing, whence a batch sample of green beans is roasted, ground, and brewed by pour-over to evaluate its flavor profile. Parchment batches are hulled to release the dry green beans, which are graded on a vibrating, fluidized-bed platform to separate them into three classifications: Kona Number 1/Fancy/Extra Fancy Prime, Hawaii No. 3, and Off-Grade beans. Samples of Kona Number 1/Fancy/Extra Fancy for each harvest batch are medium-roasted, ground, brewed by pour-over, and taste-tested. From this approach, we determine which batches are qualified to be combined into our premier Private Reserve brand. Green beans designated Hawaii No. 3 form the basis of our estate-grown 100% Hawaiian coffee.

Our Custom Roasting

We use a fluidized-bed air roaster to obtain custom-roasted coffee beans. The chaff from the silver skin on the beans is completely removed and collected during air roasting so that it can’t adversely affect our coffee's taste. A Medium Roast of premium, single-estate coffee (~410 °F, start of first crack) is probably the best level to represent the terroir of the coffee. In this respect, City Roast (425 °F) is also recommended. Stronger roasting at various levels of “Dark Roast” (Full City Roast, 435 °F and Vienna Roast, 445 °F, start of second crack) will emphasize more of the taste of the roasting process, such as earthy, chocolatey, and toasty flavor components. The degree of roasting is a personal taste preference that one may wish to vary for different coffees and brewing methods. In the case of our Private Reserve brand, we recommend Medium or City roasts. Our Cynthiana Farm and Honalo Farm Select Blend brands are proprietary combinations of Medium, City, and Full City roasts, developed by a tasting panel that compared numerous samples with diverse ratios for smoothness, balanced complexity, and exceptional flavor attributes.

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