The rich soil and consistent rains make this farm unique in Kona where rocky soils are a given. The coffee is hand picked and pruned. No pesticides or poisons are used and the fertilizers are organic. In fact we are a Certified Organic farm with the Hawaii Organic Farmers Association. The two acre orchard was carefully planted in one of the oldest Macademia Nut orchards in West Hawaii.The coffee would therefore be shaded during hot, dry times and the songbirds would still have their orchard homes. Working sensitively with nature has truly produced a unique coffee that is rich in lipids and vanilla flavors. We produce approximately 3000 pounds of coffee a year and our customers are quite discerning.

All of our Kona coffee is a Vienna roast, something between a medium dark and a French roast. We have found this brings out the best flavor of the bean. It provides the richer flavor of a dark roast without the burnt taste sometimes found in the French roast.

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Learn about our coffee process

Certification No.
02-601

Why is Kona Coffee so expensive?

This is not an uncommon question. Why should this coffee cost so much more than the coffee you can get at the supermarket?

There are a number of reasons for the high cost of Kona Coffee.

• No machine labor

• All hand-picked

• No subsidies

• US labor costs - labor is much more expensive than that found in Latin America or Asia.

Labor is definitely the big one. And, remember, it takes four pounds of picked coffee to make one pound of roasted coffee!