The journey of a Kona Coffee & Tea coffee bean starts as a seed in the palm of our farmer. Planted in the rich volcanic soil of Hualalai, this sprout is nurtured by the sunny mornings, afternoon clouds, and regular rainfall. Located on the crown of the “Kona Coffee Belt”, our farm provides ideal growing conditions for the Arabica Typica coffee varietal, at 2,000 ft. above the sandy beaches of Kona. Our coffee is “single-estate”, meaning it only comes from our farm and we can trace the origin of every bean from seed to sip.
Three years after planting, when the plant’s trunk and branches barely reach the height of our farmers, delicate white flowers emerge between January and May. These sweet-smelling blooms are affectionately known as “Kona snow”. As the “Kona snow” melts away, bright green cherry develop, holding our precious coffee bean inside. As the summer sun ripens the cherry to red, our pickers meticulously look for only the perfect fruit to pick by hand, coming back to the same tree dozens of times before the end of a harvest.
ARTFUL MILLING & ROASTING
From our fields, the bright coffee cherry travels ten minutes down a windy country road to our mill. The ripe cherry is then hulled, polished, cleaned, and graded by our wet or dry mill. Milled and dried green coffee beans then take a ride into Kailua-Kona, to our roaster. In small batches, our Master Roaster transforms the different grades of green beans with her arsenal of expertise. While crafting light, medium, full city, or dark roasts, she tests each batch to ensure the perfect taste, smell, and color. This journey ends for our prized coffee bean in a cup full of velvety flavor. The roasted Kona Coffee & Tea beans are exclusively brewed and served in our cafés or available for purchase in our online shop.
See the artistry of our farm to cup operation for yourself and enjoy a curated coffee sampling in our coffee fields. Arrive by custom charter helicopter tour, provided by Paradise Helicopters.