KOPE OKA AINA
nkope’s artisan roaster, Linford “Kamaka” Ho’opai, is native Hawaiian, who says that coffee courses through his veins instead of blood.
Like his forefathers, Kamaka is spiritually connected to our lands and has spent a lifetime studying the climate, air, soil, winds and water on every island, instilling an intimate knowledge of what makes coffee from each island as unique as the islands themselves.
In pursuit of perfection, Kamaka has spent thousands of hours experimenting with the precise roasting time and temperature to maximize the beans from each island. He’s also applied similar efforts to working with the finest and most exotic beans from Jamaica, Java and the jungles of South America. His focus has been on just one thing: to perfect the methods that make pure Hawaiian coffee the gold standard. nkope is the pinnacle of his achievements.
First, we combine whole Hawaiian coffee beans (peaberry) from at least three different islands to ensure consistent quality under any growing conditions and to introduce a more complex flavor profile than can be achieved with beans from a single region or estate. We then apply a two-phased protocol in which beans are roasted at two different temperatures to maximize flavor and retain the subtle nuances found in every cup of nkope.
The result is as complex as fine wine and should be savored similarly:
The aroma of nkope whole bean, pure Hawaiian coffee is deep and earthy, evocative of our Hawaiian soil. When ground and brewed, the “nose” takes on the rich tones of the verdant, misty slopes where Hawaiian coffee grows.
In the mouth, nkope brings robust coffee flavor, with light acid and notes of chocolate, cinnamon, clove, currant and berries.
At the end, nkope’s smooth finish leaves no foul aftertaste common with many premium coffees.
nkope is so comforting, satisfying and enriching you could stop at just one cup a day. But we suspect you won’t.