This is the story behind Ka'u Cloud Caturra, and how we used yeast in fermentation to boost the quality and create consistency. Yeast fermentation in coffee can do good or bad things to coffee, but it does either more consistently than “wild” fermentation.
Deep in Hawaii’s lush volcanic jungles, Māmaki grows both wild and cultivated. It's a delicious native plant that is both restorative to your body and benefits Hawaii's native rainforest. Learn how it tastes, how to brew, and where to buy pesticide-free Mamaki Tea.
This is a special post for home coffee roasters about roasting green Kona and Hawaiian coffee at home. | Treating Hawaiian coffee in the same way as green coffee beans from other origins will often lead to grainy or sharp flavors in the cup. To avoid this...
Espresso Bites, our edible coffee, is a Good Foods Awards winner! In a blind tasting, judges evaluated nearly *2000* national entries and selected winners across 18 categories. Espresso Bites won in the category of Confections!
In 2021, we delivered more local coffees than ever before. In the last 12 months alone our coffee purchases have put 7-figures into the hands of Hawaii farmers, and 83% of that went to rural, artisan Big Island coffee farmers + the people they employ. Thank you ♡
This is a story of an unprecedented undertaking, tension and redemption. Now, at 94 points, this is one of the highest scoring traditional Kona coffees available. It's a top tier version of quintessential Kona coffee. Kona coffee times 10, produced through data-driven farming, teamwork, and precise roasting.
The biggest lie in Hawaiian coffee affects growers and buyers alike. Over time it leads to poor quality, a poor reputation, and low pricing. It's a race to the bottom that makes farming unsustainable and evaporates trust. And that’s what we’re trying to change.