It's the Hawaii tourist brochures won’t show you. Known best for its molten lava, and certainly not it's Hawaiian coffee. This is the wild West. This is Puna.

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.

The number one question we get asked is how we got started farming coffee in Hawaii. So here it is: the cost of the farm, what it was like in the beginning, the challenges we faced, and where we are now. Plus 6 tips to get you started, too.

Each season we taste several dozen lots to select the best coffees that we've cupped from that region, that year. And this year we thought you'd enjoy knowing the background of each coffee we're offering.

When choosing how light or dark to roast a coffee, we must take into account its origin, its processing, and finally what flavors we want to showcase. At a very basic level, a light roast will allow the coffee to sing its own song, a medium roast will balance the coffee’s inherent flavors with the Maillard reaction’s caramelization and sugar development, while dark roasts give the roaster more influence, imparting those recognizably smoky, dark chocolate notes.

Counterfeit and 10% Hawaiian blends are successful only by virtue of the brands they exploit. And those brands have been earned through the very hard work of many farmers and retailers over the course of several years.

Kenneth Davids for Coffee Review: “Elegant flower-bomb. Exhilarating, refreshing meadow flowers, roasted cacao nib, almond in aroma and cup. Delicate, balanced structure. Soft but lively acidity; smooth, plush mouthfeel. Gently but decisively flavor-saturated finish…A unique and precious profile, breezy and […]

August, 2013. Yes, our coffee earned the top score as Grand Champion for the state of Hawaii. I know it can sound a bit surprising because we’re very small and Puna coffee hadn't received much press before. Actually, it was a […]

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?

I have a secret. It's a test run we've been trialing on a small bag of Puna coffee. We're often researching, testing, and tasting things, but this little investigation has been particularly exquisite

UPDATED 10/27

Living on the slopes of an active volcano, we know it's a possibility. Nature does what it does, and we clear the way. It's not as surprising as it is heartbreaking and breathtaking...

Welcome to Ka'u: Deep, rich soil, morning sun, afternoon clouds and rain define this pocket of land. The coffee seems to really enjoy it, too. Let us introduce you to the farmers, the geography and the tasting notes of Ka'u coffee.

As we’ve learned, coffees can taste dramatically different from one farm to the next, even if they’re geographically close. This month’s coffee -- Lucky Laulima’s -- comes from our friend Mark, whose farm is about two and a half miles down the road from us. Mark’s coffee is full with meaty dark fruit tones, black tea, nuts and woodsey spice, and on the cupping table, it’s a pretty stark contrast to our coffee.

This post is from a series of letters sent to members of our Hawaiian Coffee Lovers Subscription.

Last month members of our Wild Coffee Lovers Club received something we were quite excited about: naturally processed Puna coffee! In some countries the natural process is common - usually those with water shortages - but in our wet climate it's risky, laborious & challenging.