Light Roast
Red oolong tea, vanilla and milk chocolate aromatics.
Strawberry, watermelon, pistachio.
Kona Farm Direct — Holualoa, Kona
Produced on a 6-acre farm operated by Kraig Lee, a 30-year industry veteran. In addition to running a nursery supplying trees to farms across the island, Kraig dedicates small plots to trialing exceptional varieties.
Laurina is one of the rarest—just a handful of trees grown here and at a few nearby farms.
Laurina is a natural dwarf mutation of Bourbon, originally discovered on Réunion Island. It produces small, pointed cherries and contains roughly half the caffeine of typical arabica.
Yields are extremely low, and harvesting is labor-intensive. As a result, total production in Kona is exceptionally limited—likely under 500 lbs annually across all farms.
In 2009, Paradise founder Miguel Meza sourced Laurina seeds from the Hawaii Agricultural Research Center and helped establish early plantings at Hula Daddy. From there, seeds were propagated to a small number of farms, including Kona Farm Direct.
Despite its quality, the variety remains scarce due to its low productivity and difficulty to grow.
This coffee is processed using our Champagne Natural method, developed in 2019 and refined through ongoing experimentation.
Cherries are:
At the end of fermentation, the fruit becomes crisp, tart, and lightly effervescent.
The coffee is then:
This process enhances clarity, aromatics, and layered fruit character.
Overall rating: 4.6666665 / 5 from 3 reviews.
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"This was one of the first times I had dove into trying a small batch coffee. It was certainly unique, and not like anything that I had quite had before. Which was exactly what I was looking for. I would be happy to purchase again."
"This coffee was amazing the only complaint is that it was too small and that’s not really a complaint more than I wish I had bought 2 lol. If you can buy from this company do it,all their coffee is amazing."
"This product was an interesting one for me. This is just my experience with it. I was very excited to try this product so the first day I received it, I opened it up and brewed a cup, but was rather displeased to have the cup taste rather vegetal as pour over. I waited a few more days, tried it as pour over, and espresso, very similar results, so I emailed Paradise about it since it had been 5 days since receiving my order. HOWEVER, After letting the product degas for 2 fulls weeks from the roast date (letting excess CO2 release from the coffee) and brewing at a lower concentration then my normal pour over (I’m not sure what TDS % but it seemed not far from tea like) and this coffee yielded a very pleasant, bright, and unique cup that WILL have me coming back for more if another bourbon pointu comes around again. When I had it after its “mellowing out” period (some coffees do take a long time to degas and mellow out, especially denser coffees and some Ethiopians) it was very pleasant and the notes were spot on. Mango, Cherry, Vanilla. Unfortunately, I only discovered this mellow, bright, delicious cup after most of it was already consumed with dissatisfaction. Moral of the story, give it a try, it’s really nice, some things just take a little time ;)"
100% Kona coffee refers to coffee grown exclusively in the Kona district of Hawai‘i Island — a small, volcanic region
along the western slopes of Hualālai and Mauna Loa. The combination of mineral-rich soil, afternoon cloud cover, and gentle trade winds produces one of the world’s most distinctive coffee terroirs.
To be labeled “100% Kona Coffee,” every bean must be grown within the Kona district and meet strict Hawai‘i grading quality standards. Kona coffee can be made from different arabica varieties, but Kona Typica — a heirloom lineage — remains the region’s most common and traditional cultivar.
If you’d like to explore more Kona coffees, you can browse the full collection here: Browse the Kona Coffee Collection .
Kona Coffee FAQs-Roasting, Sourcing, and Shipping
Find answers to common questions about our 100% Kona coffees, roasting schedule, shipping times, and sourcing practices.
Kona coffee grows on the volcanic slopes of Hawai‘i Island, where mineral-rich soil, afternoon cloud cover, and slow cherry maturation create a naturally sweet and balanced cup. Our Kona Classic Medium is sourced from high-elevation farms and hand-harvested for clarity, smoothness, and elegant sweetness.
Yes — this roast is Authentic Kona coffee made exclusively from North Kona district-grown coffees, never blended. Our Kona coffees comes from small farms at the highest altitudes in the region.
Medium roasts highlight Kona’s signature profile: gentle sweetness, soft citrus, toasted almond, and milk chocolate. The result is a balanced, approachable cup ideal for everyday brewing.
This coffee shines in pour-over, drip, and French press. Use filtered water just off the boil and a medium grind for maximum clarity and sweetness. If you are looking for a Hawaiian coffee for espresso use we recommend our Hawai‘i Island Blend
Kona is the highest labor cost coffee region in the world. Wages for farm workers here are 15-20x higher than almost all other coffee producing countries. Limited and expensive land, hand-picking, and high production costs create a naturally small supply each year — especially from high-elevation farms like those we partner with.
We roast and fulfill all of our coffee orders in Hilo, Hawai'i.
We roast in small batches using a Diedrich IR12 roasting machine.
We source an array of the top specialty coffees worldwide that appeal to an array of different palates.
If at any point you have difficulty brewing, or just appreciating one of our roasted coffees, no problem. Shoot us an email within 5 days of receiving your coffee and we'll help you find the correct brew settings for your coffee, or give you a credit (minus actual shipping costs) on your next purchase. Yep, we're a Satisfaction Guarantee coffee company!
Please note, our Satisfaction Guarantee only applies to U.S. orders of roasted coffees, and you must contact us within 5 days of receiving the coffees. Credits do not include actual shipping fees, which may be different from posted shipping fees.
We roast and ship on Monday/Wednesday/Friday.
Our commitment to you is to serve exceptional, fresh-roasted coffees. And part of being exceptional means roasting before the flavors inherent in the green bean begin to fade, which happens over time.
Like apples and pumpkins, coffee is a seasonal agricultural product and each country has a different harvesting cycle in which coffees are at their peak. If we were to insist on serving a single origin all year long, the flavors in that coffee would be noticeably better one half of the year over the other. So the reason you no longer see that coffee you loved is because the optimal season has passed. For more on seasonality in coffees, see this blog post here.
Hopefully so. If it was a popular product or we receive customer requests, we will make every attempt to bring it back. However, please note that coffees from a certain producer may not taste the same year after year.
If you loved a coffee and no longer see it listed, shoot us an email and ask us what is similar. We’d be happy to provide a personal recommendation.
We aim for balance and completeness along with differentiation and distinction. You shouldn't need to be a professional coffee taster to tell the coffees a part, so, when we’re selecting coffees, we want them to be distinct from each other.
We avoid ”one-trick pony” type coffees, such as Ethiopians with great aroma but no body or acidity, or coffees with good aroma and acidity but lacking sweetness. These elements, which are often reflections of the growing conditions, are harmonized through good roasting.
And, obviously, defects — even subtle defects — influence our selection. Since we live and work at origin, we’re sensitive to coffee defects like “past crop”, pulpy, and naturals that border on over-ferment. With naturals, we’ll only carry these when great examples are available.
Our perspective on roasting is similar: we seek balance and distinction. To expect that a coffee is “best” when roasted to some pre-determined degree (i.e. only light roasting or only dark roasting) is analogous to thinking that each person would look best in the same outfit, or each coffee should be grown in the same way. We believe it’s our job to discover the roast degree which best highlights outstanding qualities in each coffee.
