So i picked up some Kona....

[kjpman]

.. roasted it to a C+++. maybe a light FC. After letting it rest for a couple days ( I still cant get over the smell when you open the container of coffee thats been resting, they should make cologne that smells like that ) I ground some up and made it in the FP. Ive never really been floored by Kona, but I wont say its bad, just not as steller as its price and mystic make it out to be. Anyway, i ground it for espresso and pulled a double ristretto. WOW!!! That is a hell of an SO shot!! The dark chocolate and floral tastes were greatly concentrated and the velvet mouth feel was awesome! So far, i have to say that its my hands down fav. SO shot!

just kinda felt like rambling......o

...kjpman

[Moglman]

That sounds fantastic kjp!!! Like all organic product, the coffee will vary greatly as to where it's grown (reportedly best is from southwest facing farms on Mauna Loa between 6k and 7k ft. altitude, blah, blah, blah). Just like all Cuban tobacco isn't alike, certainly all Kona grown coffee isn't. I have yet to find the best Kona for my taste, but will keep trying each farm until I do. I am always mentally comparing it to some of the coffee I had while on the Big Island.

[Mister Moo]

Glad you enjoyed it. You must have hit the sweet spot. I never liked Kona much for espresso as a SO and think its delicate nature is easy to lose in a blend but, at a light roast, it can be the most wonderful drip/press/vacpot brew.

I messed with a few pounds of expensive mistakes (ouch) in the drum roaster and finally decided it was press pot coffee for me - quit right after complete finish of first crack.