Prefer to roast your own coffee? Our classic green beans offer you the opportunity to play with our quintessential Ka‘u coffee.
These are the beans that scored 92 points in Coffee Review at our medium roast. They also are the beans in the Typica-Red Bourbon blend that won the Hawaii Coffee Association’s 2010 statewide cupping competition.
To make these beans we use Typica, the most common coffee variety in Hawaii. When grown in the rich soil and cool climate of the Mauna Loa volcano’s southern slope, these beans take on characteristics of the Big Island’s Ka’u District.
We carefully select ripe Typica coffee cherries, then pulp them to release the seeds, or coffee beans. The beans ferment in a little water, dry in the sun and rest for a few months to balance their flavors.
When roasting this coffee, patience is a virtue. Please note that these beans have a lower density compared to, say, Central American coffees. As a result, Miguel says you should start with gentle heat at the beginning of the roast. Put another way, roast these beans as you would a Brazilian or decaf coffee.
Need more advice? Contact us by e-mail.
Turn Hawaii’s Ka’u District into a celebrated coffee region. After his death, his wife vowed to fulfill his vision.
Lorie Obra transformed the farm, mill and roastery into a model of passion and artisanal quality. She is the Specialty Coffee Association of Europe’s 2010 Outstanding Producer, as well as Grand Champion of the Hawaii Coffee Association’s 2011 and 2010 statewide cupping competitions.
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