Kona Classic Medium — 100% Kona Coffee
Origin: 100% Kona coffee
Roast: Medium
Tasting Notes: Toasted macadamia, milk chocolate, brown sugar
Cup Profile: Smooth • Balanced • Refined
Coffee Review Score: 95 Points
Kona Classic Medium is our most approachable expression of 100% Kona coffee — crafted for those who value balance, sweetness, and daily drinkability without sacrificing refinement.
Grown on the high-elevation slopes of Holualoa, North Kona, this coffee develops slowly in mineral-rich volcanic soil under consistent cloud cover. The result is the hallmark Kona profile: naturally sweet, clean, and impeccably balanced.
In 2025, Coffee Review awarded this coffee 95 points, noting its clarity, harmony, and polished structure — placing it among the highest-rated Kona medium roasts available.
Why This Kona Stands Apart
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100% Kona coffee (never blended)
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Grown exclusively within the certified Kona Coffee Belt
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Naturally low bitterness, nutty-chocolate profile
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Roasted to highlight balance rather than intensity
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Designed as an elegant daily Kona coffee
Brewing Recommendations
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Pour-over: best clarity and sweetness
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Auto-drip: consistent everyday cup
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French press: fuller body, softer sweetness
Medium grind, filtered water, 201–203°F.
Looking for a brighter, fruit-forward Kona? Try Kona Tropical Punch (Light Roast).
Explore our full 100% Kona Coffee Collection →
Explore more 100% Kona coffees in our Kona Coffee Collection.
If you prefer a brighter and more fruit-forward profile, try our Kona Tropical Punch.
Compare Kona Coffee Beans: Which Roast Is Right for You?
- Medium Roast Kona: classic sweetness, macadamia, citrus—best for pour-over and automatic brewers.
- Tropical Punch Kona (experimental): fruit-forward, more intense aromatics—perfect for adventurous drinkers.
- Kona Micro-Lots: rare varieties like Kona Geisha, Mokka, or SL34, limited availability, high complexity.
Kona Coffee FAQs
Find answers to common questions about our coffee products, including brewing instructions, storage recommendations, and return policies.
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100% Kona coffee grows exclusively on the volcanic slopes of North and South Kona on Hawai‘i Island, where mineral-rich soils, steady rainfall, and a mild microclimate create ideal conditions for high-quality arabica.
The result is a cup known for natural sweetness, low bitterness, silky texture, and notes of citrus, honey, and macadamia — a profile not found in coffees grown elsewhere. -
True Kona coffee is rare.
The Kona district is small, labor costs in Hawai‘i are 15-20x that of other coffee producing countries, and farms produce limited annual harvests.
Craft processing and hand-picking add quality — and cost.
Prices reflect the combination of scarcity, labor, and exceptional cup profile. -
No — Kona arabica contains similar caffeine levels to other premium arabicas.
Its smoothness often makes it taste gentler, but the caffeine content is typical for specialty coffee. -
Look for these indicators:
The label clearly states 100% Kona Coffee
The bag lists a Hawai‘i farm, mill, or estate
Roast date or small-batch roasting info is included
No mention of “Kona blend” or percentages
We source directly from trusted Kona farms and roast all coffees fresh in small batches.
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Kona shines across roast levels, but each highlights different qualities:
Light roast: bright acidity, florals, citrus
Medium roast: balanced sweetness, rich body
Medium-dark: chocolate, caramel, deeper sweetness
If you’re unsure, medium roast is the most classic Kona profile.
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To bring out Kona’s natural sweetness and clarity:
Grind fresh: medium-fine for pour-over or medium for drip
Water temp: 195–205°F (90–96°C)
Dose: 1–2 tbsp (6–12g) per 6 oz of water
Brew methods: pour-over, drip, AeroPress, French press
Fresh-roasted Kona is naturally smooth, so it performs well with most methods.
