UCC Hawaii

5 BUSINESS VIEW MAGAZINE VOLUME 9, ISSUE 5 spoils the taste of the coffee,” Sadumiano says. “Our process also removes the chaff in between the roasted beans – that skin tends to make the coffee a little bit more acidic. This gives the Kona coffee a little bit of a finer taste.” General Manager Tsukasa Kobayashi, an agronomist by training, is one of the technical brains behind the company’s approach to coffee farming and production. He’s also involved in coming up with new products like their Honey and Barrel-Aged Kona coffees. “For regular Kona coffee, we pick the cherries, peel the skin, and wash the beans in water,” Kobayashi explains. “The honey process is a dry process, we just take off the skin and put the beans directly on the drying deck to ferment under the sun.” “We let the micro-organisms and nature do the rest,” Sadumiano chimes in. “It tastes like honey.” They also have a barrel-aged product that uses the estate’s green beans. Kobayashi adds, “We ©2022 Bank of Hawaii Trust isn’t given. It’s earned. At Bank of Hawai‘i, we work hard to help customers and businesses thrive. That’s why we’re so proud to be chosen by the people we serve as the 3 rd Most Trusted Bank in America by Newsweek . If you’re looking for a nancial institution in Hawaii or Guam, connect with us at boh.com.