@Gourmet Hawaiian Kava So out of all the cultivars I have growing, I have 1-3 of Papa Ele Ele Puu Puu, Papa Kea, Hiwa, Pana Ewa, Honkane Iki, and Nene. I am tempted to think that I should wait 3 years before I can harvet an immature plant (in my climate), but realistically, I should try each first from a vendor's powder. I lost Papa Ele Ele by oversoaking it, but it is one of my higher choices to try next.....BUT, the way you describe Rahmedel,......are you planning on harvesting that anytime soon? My other top choice would be the elusive Avini ute. I've been looking for sources for that this week. Two years ago, it would have been easier, but the botanical garden in tahiti shut down. I suppose if a wanderer were to show up with a pair of clippers....but it's too far away for me anytime soon. I'm waiting to hear back from a farmer in the Marquesas who supposedly grows it. I suspect it is the ancestor of Mohikana, as you say.
As far as Papa Kea, I thought it was strong, but I had trouble going to sleep, compared to many other kavas. Not sure why. Some kavas make me creative, but Papa Kea made me feel dull temporarily. The kavain level is through the roof, but I suspect the methysticin is too high to fully enjoy the kavain. I do like your Hanakapi Ai as a balanced kava. Maybe not as strong as Papa Kea, but more nuanced.
Going back to an earlier question from you, I live in Southeastern Virginia, which might seem cold by your standards, but several palm species can be grown here, as well as citrus. I have learned a lot of tricks for growing subtropical things through the winter, so eventually I'll try to grow kava as a semi dieback perennial. Some of my tricks I've used for 20 years on ornamental plants through the winter might be useful to protect against phoma (Papa Kea especially).