Dark Roast

A third generation farm, the coffee is hand picked and packaged. Formally a flower farm, the coffee picks up the floral overtones in the beans.

Sweet and nutty dark roast.

Acres: 10
Elevation: 1,800’
Variety: Caturra and Guatemala

We hand pick our cherries and bring them home to pulp wash. When the moisture conditions are right, the beans are stored in burlap bags lined with green pro plastic lining for preservation of the quality of the coffee.

Climate and soil conditions that Ka’u has to offer makes for strong healthy trees. We enjoy going up to the farm to take care of our coffee plants it shows in our product.

There is a strong pride among Ka’u Coffee Growers so we put a strong effort into farming and processing our coffee.

All of our classic roasts feature coffee processed with the dry-ferment method: The coffee fruits (known as cherries) are pulped and fermented in their own juices. The beans are then washed and sun dried. The result is coffee with floral, berry and citrus undertones.

Medium Roast: Our most popular roast, it shows off the floral, berry, and citrus undertones of our standard coffee.

The medium roast scored a 92 from Coffee Review in March 2010. Here's what Coffee Review said: Very sweet, complex coffee. In the aroma molasses, milk chocolate, aromatic wood, sweet tomato. In the cup rich acidity, lightly syrupy mouthfeel, almost sugary sweetness, with continued notes of molasses, chocolate, and a richly tart tomato. Clean, long finish.

Medium-Dark Roast: Originally a specialty item for one of our customers, the medium-dark roast has gained a following.

Dark Roast: Renowned Hawaiian restaurateur Alan Wong serves this roast at his flagship restaurant in Honolulu.

French Roast: For those who like it really dark. (Because of the lengthy roasting time, the minimum order is one pound.)

Manuel Marques' implements natural farming practices and indigenous microorganisms making his coffee a cupping competition contender.

Roast Levels: 468 Dark; 454 Medium; 448 Light