Taste

Crafted from 100% Ka‘ū coffee grown on the southern slopes of Mauna Loa, our Ka‘ū Classic Dark Roast celebrates one of the most dynamic regions in Hawaiian coffee — rich, balanced, and deeply smooth. Expect caramelized sweetness, dark chocolate, dried apricot, and a quiet citrus lift that brightens the finish.

Ka‘ū Dark Roast — 100% Big Island Coffee

Deep, smooth, and softly sweet, this roast highlights the generosity of Hawaiʻi Island’s southern highlands. It’s a darker expression that keeps nuance intact — full-bodied yet refined, with warmth and depth rather than bitterness.

Estates & Origin: Ka‘ū, Hawai‘i

On the southern slopes of Mauna Loa — where clouds drift over deep volcanic soil — the region of Ka‘ū has quietly become one of the most compelling origins in Hawai‘i Island coffee.

Once home to sugarcane, Ka‘ū’s modern coffee story began in the mid-1990s, when mill workers were offered small-farm leases on former cane lands. A handful stayed, planting coffee where cane once grew, transforming this rugged landscape into one of Hawaiʻi’s most vibrant specialty regions.

Nearly three decades later, Ka‘ū coffee now flourishes across more than 700 acres, shaped by cloud cover, steady rainfall, and mild temperatures that average 70°F (20°C). These conditions produce coffees with clarity, depth, and sweetness that endure even in darker roasts.

Variety & Processing

Varieties: Typica & Red Catuai
Processing: Washed

Classic Hawaiian varieties are handpicked at peak ripeness, depulped, and washed, then slowly dried to preserve sweetness and structure. This allows Kaʻū’s natural character to shine even in a deeper roast profile.

Character & Style: Soft, Sweet, and Harmonious

Our Ka‘ū Dark Roast captures the region’s signature sweetness and transforms it into something deeper — a coffee of quiet strength and smooth, unfolding richness.

Roasted to an even, darker profile, it reveals notes of:

• Dark chocolate

• Cream

• Dried apricot

• A subtle citrus resonance

• A long, velvety finish

This is the fuller counterpart to our Kaʻū Light Roast and the darker sibling to Kona Classic Medium — for those who prefer balance over bitterness and richness without heaviness.

Kaʻū’s Place in Hawaiian Coffee

Kaʻū plays a unique role within the broader landscape of specialty Hawaiian coffee. Its volcanic slopes produce coffees with a rare combination of sweetness, minerality, and depth — qualities that have earned Kaʻū repeated recognition on the world stage.

Kaʻū coffees have placed among the Top 10 Coffees of the Year in SCAA competitions and frequently appear among the highest-scoring Hawaiian coffees. In 2025, the top two coffees of the Hawaiʻi Coffee Association competition were both from Kaʻū.

A Story that Shapes Our Roasting Philosophy

Our connection to Kaʻū began in 2007, when founder Miguel Meza encountered the region while judging the SCAA’s Coffee of the Year competition. Two Kaʻū coffees ranked among the world’s best — an introduction that led him to move to Hawai‘i the following year to collaborate directly with local growers.

Nearly 20 years later, Kaʻū remains central to our craft — a region where sweetness meets structure, and every harvest reflects the dedication of the farmers who cultivate it.

A Moment of Paradise: How to Enjoy

Enjoy Ka‘ū Classic Dark Roast brewed traditionally — French press, drip, moka pot, or espresso — where its caramelized depth and smooth dark chocolate tones shine.
Pairs beautifully with milk or as a comforting after-dinner cup.

If You Enjoy Kaʻū Classic Dark…

Explore more Hawaiʻi Island coffees:

• Kona Classic Medium — elegant, sweet, and balanced

• Kona Tropical Punch (Light) — vibrant, fruit-forward Hawaiian terroir

• Hawaiʻi Island Blend — a smooth everyday cup with island character

Roasted fresh on the Big Island. Cultivated for your daily ritual.