Small-Batch Cooperative Lot Release
Micro-Roasted to Order | NET WT 12 OZ (340 G)
Grown along the volcanic slopes of Hawaii’s celebrated Kona District, this Hawaiian Kona offering presents a composed and approachable expression of one of the world’s most recognizable coffee origins. Sourced from a cooperative of small family farms on the Big Island, the coffee reflects the balance, sweetness, and smooth texture long associated with well-cultivated Kona coffees.
Carefully washed and sun-dried, this lot produces a clean, rounded cup with gentle acidity and layered sweetness. Notes of milk chocolate and roasted nut unfold across a silky body, complemented by subtle tropical nuance and a smooth, lingering finish. Rather than intensity, the profile emphasizes harmony and drinkability—capturing the refined character that defines classic Kona coffee.
The Producer
This coffee is sourced from a cooperative network of small, family-run farms located along the western slopes of Mauna Loa and Hualālai within Hawaii’s Kona District on the Big Island.
Farms across the region benefit from volcanic soils, consistent rainfall, and protective afternoon cloud cover—conditions that allow coffee cherries to mature slowly and develop the smooth, balanced character for which Kona coffees are known. Cherries are selectively hand-harvested and processed using traditional washed methods before being sun-dried on patios.
The Roast
Medium — Silky and balanced, with layered sweetness supported by gentle brightness and a smooth, buttery body. Notes of milk chocolate, roasted macadamia, and warm baking spice unfold alongside subtle tropical fruit and faint wine-like nuances.
The Method
Clever Dripper • French Press • Auto Drip
The Profile
Origin — Hawaii, United States (Big Island of Hawaii)
Region — Kona District, Big Island (Slopes of Mauna Loa & Hualālai volcanoes)
Altitude — 150-900 m (Kona’s elevation range and microclimate support balanced sweetness and gentle acidity)
Processing — Washed (Traditional method emphasizing clarity and smoothness)
Drying Method — Sun-Dried on Raised Patios (Carefully managed to ensure even moisture loss)
Cultivar Detail — Kona Typica (Traditional Hawaiian Typica strain known for smooth body and balanced flavor)
Grade — Kona No.1 (Premium export grade)
Screen Size — 16+ ( Large beans for uniform roast and outstanding flavor)
Appearance — 0.6 Defects Per Sample (300 G) (Exceptionally clean)
Storage Method — Individually Double Vacuum Sealed (Ensuring maximum freshness and protection from moisture, oxygen, and flavor loss)
Resting Period — Whole bean coffee rests best 7–10 days post-roast for optimal flavor development
