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Roasted Coffee

100% Hawaiian Kona

$39.95

Certifications

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Direct Trade Certified DirectTrade Kosher Certified

About

This outstanding 100% Kona coffee is a Direct Trade, medium roast coffee offering from the District of South Kona in sunny Captain Cook, Hawaii. Tasting notes include coconut and sweet molasses. This Kona coffee produce a mild, rich cup and is a rare find for those who love true island Kona coffee!

Our friends at Hala Tree Farm have worked tirelessly to restore a once abandoned and dilapidated Kona coffee farm to its true glory - turning it into one of the largest organic Kona coffee farms in Hawaii.

Hala Tree's Kona coffee plantation shares its breathtaking 6 acres of farmland with organically grown fruit trees and native Hawaiian plants. The family-owned and operated farm promises to keep it's land as healthy and productive as it is beautiful.

We are honored to have a Direct Trade relationship with such incredibly dedicated organic Kona coffee farmers, and hope to continue our Direct Trade relationship for years to come!

100% Hawaiian Kona - Roasted Coffee

Roast Level

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light dark

Medium roasting introduces Maillard (browned and deep) notes to the cup, such as spice, caramel, and toasted nuts. Medium roasts may feature a little oil on the beans.

100% Hawaiian Kona - Roasted Coffee

Roast Body

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Mild Body

Often described as tea-like and smooth, mild-bodied coffees tend to be light and bright on the palate.

Cupping Notes

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Coconut

Orange Zest

Molasses

Processing

A coffee’s process describes how the seed (aka the coffee bean) is separated from the coffee cherry. Popular methods include washed, dry, and honey, but there are many other processes that put special emphasis on different aspects of these methods.

The washing process

washed

Washed
The drying process

dried

Sun Dried
The varietal type

varietal

Kona Typica

Timeline

Harvest and export times are based off when a particular coffee will be at its peak quality. Cherries picked at the start of the harvest season tend to be underdeveloped, and those picked at the end are often overdeveloped, so producers aim for that sweet spot in the middle.

Harvest

Oct - Mar

Export

Jan - Dec

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