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What happens when you take a guy with a twenty-year background in wine making and set him loose on a small coffee farm in Kona, Hawaii?  You get an incredible cup of coffee with unique flavor notes to rival the best glass of wine!  Meet Scott Burr, owner/founder of Carta Coffee Merchants and find out why his 100% Kona coffee is so unique.

Image courtesy of Carta Coffee Merchants

{This post is sponsored, but my opinions are 100% my own.}

Scott Burr, Founder of Carta Coffee Merchants

Scott, a third-generation grape grower and winemaker, grew up working the vineyards of Northern California.  He loved winemaking so much, he earned his BS in Enology and Food Science from Fresno State, then spent the next twenty years of his career advising wineries around the world on the art of winemaking.

During his travels, Scott fell in love with the Kona region of Hawaii, noting the similarities between wine making and coffee growing.  After connecting with George Yasuda, founder of Tiare Lani Kona coffee (and one of the top agricultural consultants in Hawaii), Scott found the perfect farm to grow his small batch 100% Kona coffee.  After months of rehabilitating the once overgrown property, Scott grew and harvested his first batch of coffee at Nolyssa Farm, a six-acre coffee farm named for his two children, Nolan and Alyssa.

Carta Coffee Merchants Roasts

Most Kona coffees found at the grocery store are actually a blend of Kona and other varieties of coffee beans, but Carta Coffee beans are 100% Kona coffee. Scott used beans from his own first harvest, in addition to beans from other sustainable Estate farms in the Kona region to create the three signature Carta Coffee roasts.  Note:  When you try Carta Coffee, sip and roll it around in your mouth as you would a fine wine, in order to experience the unique flavor profiles.  Once you try Carta Coffee in this way, you will understand exactly why Scott Burr was perfect for the coffee business.

Captain’s Roast

Captain’s Roast is Carta Coffee Merchant’s darkest roast, with flavor notes of smoky tobacco and dark cocoa.  At first sip, the flavor is robust and rich, with a lively spice that rolls off the tongue into a silky smooth finish. A delightfully bold coffee perfect for the first cup of the day or to finish a meal with chocolate or berry desserts.  ($24 for 6 oz. & $45 for 12 oz.)

Latitude

Carta Coffee Merchants processes the Latitude in two different methods:

Latitude Natural Process is made using the dry cherry process.  The coffee cherries are handpicked and dried under the warm Hawaiian sun.  The coffee cherry, once dried, becomes a dark brown pod with green seed inside.  This produces a coffee with sweet, nutty flavors.  I found the Latitude Natural Process to have a bold flavor with complex fruit notes and a sweet caramel finish.  Because the natural process is a more time consuming and labor intensive process, the Latitude Natural Process beans are more expensive.  This coffee is perfect for an afternoon pick-me-up or with cream desserts such as cheesecake or mousse.  ($25 for 6 oz. & $46 for 12 oz.)

Latitude Traditional Method is made using the “wet” method, which mechanically removes the beans from the pod and washes them to remove impurities.  This method is the traditional method of drying beans in the Kona region.  Scott uses a minimal amount of water using this method, to save water and retain the natural earthy flavor of the beans.  Traditional produces a cleaner tasting coffee with distinct citrus notes.  The Latitude Traditional though roasted dark, is less bold than the Natural, with a clean grapefruit flavor, and a slight almond finish. This coffee will pair well with fresh fruit and nut desserts, such as fruit tarts.  ($22 for 6 oz & $43 for 12 oz.)

These coffees are available from Carta Coffee Merchants online, so you get the freshest coffee beans straight from Kona.   To order Carta Coffee Merchants, please visit their website.  You can also find them on Facebook, Twitter, and Instagram.   (Hint:  This makes a wonderful Father’s Day gift!)

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