Last week provided an opportunity to cup Waialua coffee with Honolulu chef Alan Wong and several of his staff.  Alan Wong is great supporter of local farmers and ranchers and his restaurants have brought a deep appreciation for the unique taste of  Hawaii Regional Cuisine to our local omnivores,  visitors to Hawaii and to the  culinary world at the top levels.

For this occasion we chose to cup a Waialua  natural processed raisin coffee  roasted at four distinct shades from a light City Roast (Agtron 5o) to dark French Roast (Agtron 35).  Of course a coffee will taste distinctly different at each roast level, being sweeter with more pronounced acidity at the light roast and progressing to a smoother, richer taste as the roast darkens until the smoky character of the French Roast pervades the cup.  Alan and his staff preferred the taste and body of the darker roast at both an Italian (40)  and a French Roat (35).

The tasting was held at cupping room of Hawaii Coffee Company and hosted by Jim Wayman and Jim Lenhart.  There were some very developed pallets in the room that day, with excellent sensory descriptions (aromas of baked Okinawan Sweet Potato) and  thorough evaluations from breathing the fragrance and aroma to each sip of the different preparations on the table.  Discussions on every aspect of quality coffee preparation, the affect of paper filters versus French Presses, the importance of grind and new technologies in brewing, were all covered in the course of the hour long session.

Of course I forgot to bring my camera!  Still the memory is fresh and I look forward to more opportunities to do coffee and chocolate tastings with Chef Alan Wong and his staff.  Waialua Estate Coffee and Chocolate are  currently served at Alan Wong’s Restaurant on King Street in Honolulu and will soon be served at the Pineapple Room at Ala Moana.  Visit the website and make a reservation for lunch or dinner soon, you’ll love it!   http://www.alanwongs.com/