Coffee Varieties and Roasts

 

Kona Silk 100% Kona Coffee comes from our first orchard planted with Kona Typica (Guatemalan strain) coffee tree seedlings. Our Kona Silk is a smooth-flavored, mellow coffee with modest acidity and never any bitter after taste, no matter how strong you brew it. This portion of our farm has now expanded to 20 acres. This coffee won 2nd place in the 2013 UCC Kona Coffee Festival, Crown Division.

 

Kona Bold 100% Kona Coffee comes from our original unique trees with Kona Arabica tops grafted onto African Liberican Kona nematode-resistant root stock. These trees are a Guatemalan strain genetically crossed with a Costa Rican strain that were developed in conjunction with the work of the University of Hawaii and the Hawaii Department of Agriculture to combat the Kona-specific nematode. This portion of our farm is now expanded to 11 acres.

The first crop from these trees won 1st Place in the Cup for the Millennium Kona Coffee Cupping Contest. The judges pronounced this 100% Kona Coffee tasted like outstanding 100% Kona Coffee should taste - always robust flavor but mellow and never a bitter after taste.

 

BIG BEAN RESERVE 100% KONA COFFEE comes from a single acre of Brazilian coffee trees planted at the top of the farm.  These trees produce the poetically-named Maragogype coffee bean — an extra large arabica bean of very high quality considered one of the best beans in the world.  We have dubbed this robust, full-flavored, very smooth coffee our Big Bean Reserve.

Coffee judges declared our Big Bean Reserve 100% Kona Coffee to be the best of Kona and the best coffee (First Place) in Hawaii in 2012. 

 

Fire Roasted 100% Kona Coffee is our Kona Silk varietal that has been roasted in the tradition style over an open flame. This converted 1947 Atlas roaster from Mexico with a cast iron drum interior has been seasoned for over 70 years, and with a perforated core, allows for the flame to "lick" the beans, giving them a grilled flavor. Finally, the roast is finished by turning off the gas, and allowing the beans to rest in the smoke for a quick moment, before exiting the machine and cooling.