A smooth, full-bodied roast with buttery, chocolate hints. Peaberry is the champagne of Kona Coffee. It comes from a rarely-formed coffee bean. Usually, one coffee cherry holds two flat beans, but in the extraordinary case of peaberry only one round seed is produced. Like all of our 100% Kona coffee, our peaberry has low acidity.
Juicy plum and blackberry notes are enhanced by a smooth creaminess and crisp body. A full-city roast, or medium-dark roast, are available from our smaller, pesticide-and-herbicide-free farm.
A smooth, full-bodied roast with a complex, sweet, citrus flavor with buttery, chocolate hints, and an alluring floral aroma.
A bold roast with hints of cocoa and toasted peanut. A dense texture that bites before a smooth finish.
A bright and smooth roast, with floral and light caramel nuances. A clean texture.
These milled and dried beans are unroasted. Seeping unroasted green coffee has recently gained popularity for its health benefits. Chlorogenic acid in green coffee is thought to have health benefits for heart disease, diabetes, weight loss, and others.
The French Press is an ideal brew method for those looking to get a full, bold extraction. Great for those mornings that require an extra kick.
30gr Kona Coffee & Tea 100% Kona, 540gr filtered water
- Warm Press with hot water
- Weight out Coffee and grind on course
- Dump preheat water from Press and add coffee
- Place Press on Scale and Tare out
- Slowly add appropriate amount of hot water
- Stir gently 3-4 vigorous circles.
- Set timer for 5 minutes.
- Stir gently again then press slowly.
Generally if the plunger is hard to press you will need a coarser grind. If the final cup is watery and bitter try a finer grind.
This AeroPress method is one of our favorites. It is a great way to enjoy an immersion brew with less grounds and grit.
15gr Kona Coffee and Tea 100% Kona, 265gr filtered water
- Warm the cup and wet the filter by pouring a few ounces of hot water through the base of the Aeropress before you begin
- Weigh out coffee and grind on fine
- Add coffee to AeroPress, place on scale and zero out scale
- Add water to top
- Stir well (we do 5 circles)
- Add any remaining water to reach 265gr
- Place plunger gently on the base. Just at the rim to form an airtight seal and prevent the coffee from leaking out.
- Set timer for 4-5 minutes
- After 4-5 minutes carefully remove the plunger and stir well again.
- Return plunger and press
If the press is difficult to push try a slightly coarser grind. If the final cup tastes watered down and bitter try a finer grind.
Chemex is our favorite pour over method. We recommend the bleached filters, as the unbleached filters leave a paper taste in the coffee that is difficult to prevent.
35gr Kona Coffee and Tea 100% Kona, 630gr filtered water
Grind: medium fine
Makes approximately two 12oz cups of coffee
- Place the filter in the chemex and wet it down with hot water until fully saturated
- Weigh out coffee and grind on medium fine
- Remove filter and carefully pour out water from step 2, replace filter and place chemex on the scale
- Add ground coffee, give the chemex a gentle shake to level grounds and zero out the scale
- Bloom, add about 100 grams of water pouring slowly from the middle out trying to saturate all the grounds. We like to give the grounds a gentle stir at this time to ensure even saturation.
- In a circular motion from the middle out, pour a fine stream of hot water over the grounds careful to avoid pouring directly onto the filter, about 250 grams at a time allowing the chemex to drain slightly in between pours until you have reached 630 grams of water.
Bloom to the end of brew should take about 3.5-5 minutes. If the brew takes longer you need to use a coarser grind and if it brews too quickly try a finer grind.
2nd Place in Estate Division - People's Choice - Cream of the Crop
3rd Place in Estate Division - Chef's Choice- Cream of the Crop
GOLD in the Open Division - Chef's Choice - Cream of the Crop
3rd Place Kona Coffee Cultural Festival Classic Cupping Competition
3rd place HCA Kona district winner Cupping Contest, for Malia Ohana
Judged by the Hawaii Coffee Council, among coffees from all Hawaiian Islands, July 2013
1st Place Gevalia Crown Cupping Competition
1st among 11 large Kona coffee plantations, in blind tasting by professional judges, November 2009
Honorable Mention Gevalia Classic Cupping Competition, for Malia Ohana
Among 61 farms, November 2009
Honorable Mention Gevalia Crown Cupping Competition
Honorable Mention among 12 participants, November 2008
6th Place HCA Cupping Contest
Judged by the Hawaii Coffee Council, 6th among 69 coffees from all Hawaiian Islands, July 2009
TOP 10 Hawaii Coffee Council Cupping Contest
Judged by the Hawaii Coffee Council, 10th among 69 coffees from all Hawaiian Islands, July 2009
2nd Place People’s Choice Award
Judged by public at the Kona Coffee Cultural Festival’s “Coffee and Art Stroll” for “Best-Tasting Coffee”, November 2007, 2008, 2009
Bronze Metal Cream of the Crop
Our Estate grown coffee chosen 3rd by the public for the People’s Taste Award, July 2008
2nd Place Gevalia Classic Cupping Competition, for Malia Ohana
2nd among 66 participants, “there was simply no comparison,” says judge Willy Pettersson, October 2007
Honorable Mention Gevalia Classic Cupping Competition
Honorable Mention among 66 participants, October 2007