Roasting Wednesdays

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Tasting Notes

Sweetly floral in the aroma leaning towards rose and lychee. Crisp acidity in the cup with a Caramel like sweetness and hints of Mango and orange.

Background Info

We are always working to improve the coffees we produce in Hawaii, cupping through hundreds of trials every year to continually push the boundaries of quality further forward. 

Our newest method we have developed we call 'Pink Honey'. The coffee is fermented in cherries first, resulting in a vibrant pink tinge to the fruit upon removing the skin. The coffee is laid to dry on patios with the fruit still attached to the parchment, commonly called honey processing. In the fermentation we have utilized yeast strains selected to enhance the floral and tropical fruit character of the coffee. 

The resulting coffee is similar in profile to a washed coffee but with a more complex, exotic flavor profile and fuller mouthfeel.

We produced this lot from cherry that came from Miranda Farm's we have previously featured coffees from their farm at 1600ft elevation near the town of Pahala. This coffee comes from their new farm near South Point at 2100ft elevation. This coffee comes from their Red Catuai trees and is their first year harvest.

This coffee has excellent acidity and delicate floral notes. We really love it as a pour over coffee using a Hario V60, or Kalita Wave style dripper.






This option is currently sold out.

  • Continent: Pacific
  • Country: USA
  • Farm: Miranda Farms
  • Process: Pink Honey
  • Region: Ka'u, Big Island of Hawaii
  • Variety: Red Catuai

Roast Scale

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