Red and black honey processed coffees are notorious for making exceptional espressos because they have a creamy or syrupy mouthfeel, a hint of fruit, and lower perceived acidity. They tend towards being full-bodied and sweet over having defined clarity and acidity.
If you’re a coffee aficionado, you’ve likely seen “peaberry” coffee around. Contrary to popular belief, peaberry is not a coffee variety. Peaberry is a description of the coffee bean itself, and peaberries spontaneously appear on all coffee trees and varieties. To truly understand the peaberry, we need to look at the anatomy of coffee.
As a result of Juli’s work, these are the first lots of white wine yeast processed Oahu coffee. And guess what? We got our hands on most of it!

Featured Sept 2020 in the Wild Hawaii Coffee Club. | Kona Geisha has earned both Grand Champion the statewide Hawaii Cupping Competition and 1st place in the Kona Coffee Cultural Festival, as the best Kona coffee of 2018. 

The mokka coffee variety is distinguished by its petite, round berries and chocolatey flavors. Yes, “mokka” and “mocha” are related, but the reason they are related goes back to the Middle East, specifically to the Yemeni port of Mokha.

This month we're featuring a unique, jammy, and fruit-forward Hawaiian coffee called Ka'u Cloud Natural produced by Miles of Silver Cloud Coffee Farm, whose coffees won 1st place in the Ka'u District in 2019!

Natural processed coffees are harvested and then dried fully intact as a whole fruit. What results is a deeply fruited, full-bodied, exotic coffee experience. 

This exceptional coffee from a high elevation farm in Wood Valley of Ka’u is the very definition of specialty Hawaiian coffee. Meet the young and passionate couple who've produced it, Alla and Rus. Quite honestly, it's among the best Ka'u coffees we've had the pleasure to serve.

Wood Valley Single Estate was featured in the Wild Hawaiian Coffee Club June 2020.

Here’s a visual guide of the journey that vertically integrated Hawaiian coffee takes in getting to your cup.
Big Island videographers Tay & Mckay tour Big Island Coffee Roasters' vertically integrated farmstead on a relaxed, rainy harvest season day. 
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.

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