Absolute Palate: USPTO Reg. No. 5,600,638
Absolutely! Kona Coffee:USPTO Reg. No. 5,160,456
Absolute Palate, LLC
At Honalo Farm
78-7007 Mana Opelu Lane
Holualoa, HI 96725
T. Michael Gomes, Vice President of Operations
Janelle E. Gomes, Vice President of Business Development
Vicente Magaña Monzón, Farm Manager
Absolute Palate®, a Limited Liability Corporation (LLC) in the State of Hawaii, is owned by its Founders, Drs. Bruce E. and Cynthia A. Maryanoff. The company was established in 2015 with the purchase of two coffee farms in the iconic Kona Coffee Belt on the Big Island of Hawaii. Our coffee fruit (cherry) is derived from Cynthiana Farm in South Kona and Honalo Farm in North Kona. We process, custom-roast, and sell high-quality, single-estate 100% Kona coffee, focusing on premium and super-premium brands. We have a state-of-the-art coffee processing/roasting facility at Honalo Farm, our corporate headquarters, and develop brands that convey taste characteristics of the specific terroirs. We operate the website “Absolutely! Kona Coffee®” (www.absolutelykona.com) to sell coffee products directly to consumers. Our on-site decaffeination facility at Honalo Farm uses supercritical fluid extraction (SFE), with supercritical CO2 at a specific temperature and pressure, to remove almost all of the original caffeine. Numerous experiments with our Waters Corporation SFE equipment led us to optimal conditions for removing the initial caffeine present to obtain 100% Kona decaf coffee that is at least 99.9% caffeine-free. This "Absolute Decaf" coffee, roasted medium-dark and supplied ground, presents a fine aroma and rich flavor.
Our website for coffee sales was launched in April 2016. If you visited this corporate website hoping to purchase top-notch 100% Kona coffee, please point your browser to Absolutely! Kona Coffee® (www.absolutelykona.com). The harvest at Cynthiana Farm in our first growing season, 2015, lasted for 4 months, from the end of August to the end of December. The ripe coffee fruit was hand-picked in several passes through the orchard. This situation is common to coffee growing, as rounds of flowering, thus rounds of harvesting, over the growing season are sequential. Our fruit was wet-milled; the resulting parchment was washed and sun-dried, then stored to age for at least 8 weeks. We hulled samples of parchment from harvest batches to obtain green beans that were independently medium-roasted , ground, brewed by pour-over, and taste-tested. Thus, individual batches were evaluated before being combined into our Private Reserve brand, to ensure consistent, excellent taste quality. For Honalo Farm, we did not control the harvest product in 2015 because we did not own on the property until late August. However, we purchased 3000 lbs of hand-picked cherry from the responsible farmer from November and January harvest rounds and wet-milled this fruit. The parchment was washed, sun-dried, and aged for at least 8 weeks. We assessed the 3 batches in the same manner as for the Cynthiana Farm coffee. For the 2016 and subsequent growing cycles, we had full control of the coffee harvesting and processing at both farms. The 2016 harvest began at the end of August and went through December at Cynthiana Farm, and through January/February at Honalo Farm. A photo of our freshly picked, ripe cherry is shown on the right.
Bruce E. Maryanoff, Ph.D., Co-CEO and Chief Scientific Officer
Cynthia A. Maryanoff, Ph.D., Co-CEO and Chief Technology Officer