Our most popular roast, our Single Estate, 100% Kona Medium Roast is smooth with floral and caramel nuances and a velvety texture. Like all of our 100% Kona coffee, our medium roast has low acidity.
A bold roast with Notes of hickory and cedar, dark chocolate and roasted peanuts. A bold cup with a smooth finish.
A bright and smooth roast, with light cedar, notes of strawberry, raw hazelnuts, brown sugar and butter. All of our coffee is small batch roasted, packaged and shipped fresh.
100% Single Estate Raw Green Kona Coffee, dried and milled, ready to roast. This high quality (Extra-Prime and Prime) coffee is hand picked from our current growing season. The cherries are wet-processed, then the beans are dried and milled all within our Single Estate. Ideal for the home roaster. This coffee is intended to be roasted before consumption..
A smooth roast with buttery, chocolate hints. Usually, one coffee cherry holds two flat beans, but in the extraordinary case of peaberry only one round seed is produced. Peaberry makes up only 3-5% of our total harvest and there is currently a limited selection available.
Our 100% Kona coffee comes in the following options: fine grind, drip grind, coarse grind, and whole bean. All of our packaged coffee at the café is whole bean, because it keeps fresh the best, but can be ground for you on-site.
Buy your coffee fresh and in smaller quantities. While we recommend that you brew your coffee as soon as possible after purchase, we ship our coffee in sealed bags with oneway valves. Your coffee will stay fresh in the sealed bags for months if need be. Once you open the seal we recommend you try to use up your coffee within a few weeks.
To store it in between brew cycles we recommend leaving the coffee in the bag it came in. Kona Coffee & Tea uses airtight, resealable bags that keep light and odor out. The bags have a one-way valve that allows freshly roasted coffee to “gas out” but prevents air from entering the bag. Simply roll down the lip of the bag, press out any excess air and seal the bag tightly when finished. Store the coffee in an area that is room temperature, dark, dry and scent-free. Do not store coffee in the freezer or fridge (condensation will build every time you remove and return the coffee) and do not store coffee near anything that has a strong scent.
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 coarse
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.
Simple Cold Brew
In comparison to it’s fast and furious cousin iced coffee, cold brew is a gentle giant of refined flavor. Where iced coffee is brewed hot, but stronger than normal to counter the dilution of the ice, Cold Brew is slowly cold-processed, giving it a gentle infusion of flavor with very low acidity.
2 oz Kona Coffee and Tea 100% Kona, 16 oz filtered water
Time: 18-24 hours (it’s worth the wait)
Grind two ounce bag of 100% Kona Coffee and Tea coarse
Empty coffee into a 20 oz mason jar
Add 16oz cold filtered water and gently stir
Place the lid on the jar and let sit on the counter or refrigerator for 12 to 24 hours
Slowly pour the coffee through a coffee filter into a clean jar or container of your choice (holding grinds back with a flat edge will help the coffee strain quicker)
Cool and dilute to taste
Can hold up to two weeks covered in the refrigerator
Combine 1 cup filtered water with 1 cup sugar in a pot and bring to boil, cool and use as a sweetener for your Cold Brew as desired.
If you want some Cold Brew right now and can’t get to our Kona café, you can also use an AeroPress (see above) or Toddy Cold Brew System. We sell these and other brewing tools at our café.
1st Place in Kona Coffee Cultural Festival Crown Cupping Competition
Every year in November the Kona Coffee Cultural Festival celebrates all things Kona coffee, including holding a coveted blind cupping competition judged by experts from around the globe.
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 Open Division - Chef's Choice - Cream of the Crop
3rd Place in 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
1st Place Gevalia Crown Cupping Competition
1st among 11 large Kona coffee plantations, in blind tasting by professional judges
Honorable Mention Gevalia Classic Cupping Competition, for Malia Ohana
Among 61 farms
6th Place HCA Cupping Contest
Judged by the Hawaii Coffee Council, 6th among 69 coffees from all Hawaiian Islands
TOP 10 Hawaii Coffee Council Cupping Contest
Judged by the Hawaii Coffee Council, 10th among 69 coffees from all Hawaiian Islands
Honorable Mention Gevalia Crown Cupping Competition
Honorable Mention among 12 participants
Bronze Metal Cream of the Crop
Our Estate grown coffee chosen 3rd by the public for the People’s Taste Award
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
2nd Place Gevalia Classic Cupping Competition, for Malia Ohana
2nd among 66 participants, “there was simply no comparison,” says judge Willy Pettersson
Honorable Mention Gevalia Classic Cupping Competition
Honorable Mention among 66 participants