Under what circumstances will Hawai’i allow the use of its name and branding power on a bag of coffee? The answer is up to youRead more Hawaiian Coffee: The State of the Blend | PART 2
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 an...Read more Decoding Hawaiian Coffee, from Fancy to Prime
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 b...Read more How we became Hawaii coffee farmers, and how you can 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 en...Read more Tasting Hawaii: Notes on our 2016/17 line of Hawaiian coffees
Counterfeit and 10% Hawaiian blends are successful only by virtue of the brands they exploit. And those brands have been earned through the very ha...Read more Kona-ish Coffee: 10% Kona Blends & Deceptive Labeling
Kenneth Davids for Coffee Review: “Elegant flower-bomb. Exhilarating, refreshing meadow flowers, roasted cacao nib, almond in aroma and cup. Delica...Read more Coffee Review: 94 for Honeyed Yellow Caturra
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 bot...Read more What makes “the best” Hawaiian coffee different?
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 ...Read more Ka’u Coffee: History, Tasting Notes & Terroir