Of our three types of Classic coffees, this one is the smoothest. The dark roast softens this coffee’s brightness and brings out more hints of chocolate.
Otherwise, it shares the characteristics of the Classic Medium Roast. This coffee consists of the Typica variety, grown in the rich soil and cool climate of the Mauna Loa volcano’s southern slope.
If you’re on the islands, we’d love for you to try it at several restaurants and farmers markets. Confession: We have a soft spot for the restaurants of renowned chef Alan Wong, who supported Rusty’s Hawaiian long before Ka’u coffee gained popularity.