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Grown on a family-owned farm on the slopes of Mauna Loa in Hawaii’s Kona Coffee Belt, this coffee comes from traditionally terraced Japanese trees that have thrived for generations. The farm, located in Captain Cook village overlooking historic Kealakekua Bay, was carefully restored after years of neglect, with meticulous attention to pruning, weeding, and fertilization. Today, these 80-year-old trees yield lush, vibrant beans with exceptional quality.
The cup is smooth, balanced, and versatile, shining from medium to dark roasts. Lighter roasts offer a bright, fruity island acidity with chocolaty, nutty undertones and a subtle herbal spice finish. As the roast deepens, acidity softens while nutty and chocolate notes intensify. Near or into second crack, the coffee develops rich smoky and roasty characteristics that complement its naturally sweet profile.
Ideal at medium to medium-dark roast levels, this coffee delivers a sweet, caramel-like cup with nutty and floral hints at medium roast. Near second crack, the cup becomes fuller-bodied, lower in acidity, with a sweet and savory balance and a distinctive island finish, perfect for showcasing the classic Kona character.
Grown on a family-owned farm on the slopes of Mauna Loa in Hawaii’s Kona Coffee Belt, this coffee comes from traditionally terraced Japanese trees that have thrived for generations. The farm, located in Captain Cook village overlooking historic Kealakekua Bay, was carefully restored after years of neglect, with meticulous attention to pruning, weeding, and fertilization. Today, these 80-year-old trees yield lush, vibrant beans with exceptional quality.
The cup is smooth, balanced, and versatile, shining from medium to dark roasts. Lighter roasts offer a bright, fruity island acidity with chocolaty, nutty undertones and a subtle herbal spice finish. As the roast deepens, acidity softens while nutty and chocolate notes intensify. Near or into second crack, the coffee develops rich smoky and roasty characteristics that complement its naturally sweet profile.
Ideal at medium to medium-dark roast levels, this coffee delivers a sweet, caramel-like cup with nutty and floral hints at medium roast. Near second crack, the cup becomes fuller-bodied, lower in acidity, with a sweet and savory balance and a distinctive island finish, perfect for showcasing the classic Kona character.