The Absolute Palate®, chartered as 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 on the basis of two purchased 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 represent the taste characteristics of the specific terroirs. We operate the e-commerce 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 most of the caffeine. Numerous experiments with our Waters Corporation SFE equipment led us to optimal conditions for removing 95% of the caffeine to produce 100% Kona decaf coffee that actually presents a distinctive flavor profile (even when medium-roasted). A decaf brand is now being established.
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 about 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 because ripening is asynchronous. This situation is common to natural coffee growing, as rounds of flowering, thus rounds of harvesting, 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 each harvest batch to obtain green beans, which were separately 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 coffee. For the 2016 growing cycle, 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 January to March at Honalo Farm. A photo of our freshly picked, ripe cherry is shown on the right.
T. Michael Gomes, Vice President of Operations
Janelle E. Gomes, Vice President of Business Development
Absolute Palate, LLC
At Honalo Farm
78-7007 Mana Opelu Lane
Holualoa, HI 96725
Bruce E. Maryanoff, Ph.D., Co-CEO and Chief Scientific Officer
Cynthia A. Maryanoff, Ph.D., Co-CEO and Chief Technology Officer