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...

Question: "Hi guys, I have a client here I’m sharing your coffee with, and she started talking about mold and mycotoxin-free beans which are supposedly sold by Bulletproof Coffee / Dave Asprey, etc.

What are your thoughts on mold in relation to coffee? Thank you."

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.

When it comes to understanding coffee production statistics in Hawaii, it’s important to look for trends in the data. Each season yields a certain amount of coffee cherry and green bean, making it possible for growers to look for patterns and try to understand how their farms might perform in future years. Taking a look at each season and each region separately is crucial to this understanding, so let’s break it down, piece by piece.

The grading standards for Hawaiian Coffee are almost as confusing to coffee growers as they are to coffee buyers. In this article we'll simplify and answer common questions regarding the grading classifications for Hawaiian coffee as of 2016. So whether you’re purchasing green wholesale Hawaiian coffee for your company, or you’re a #coffeelover interested to learn, this article is for you.

Let’s say we have two Hawaiian coffees of the same coffee varietal, the same region, and harvested on the same day. Blindfolded, you taste them both. What separates the mediocre from the extraordinary?