Explore the Best of Kona, Hawaiian, Geisha & Jamaica Blue Mountain Coffee
Our specialty collection is built around the world’s most exceptional island-grown coffees. Discover 100% Kona and rare Hawaiian lots, limited Geisha releases, and authentic Jamaica Blue Mountain — all sourced directly from farmers and roasted with precision in Hilo, Hawaiʻi.
A vibrant, fruit-forward expression of 100% Kona coffee, roasted light to highlight citrus and tropical fruit notes.
Origin: North Kona, Hawai‘i
Roast: Light
Varieties: Typica, SL34, Geisha
Process: Washed with yeast fermentation
Flavor: Lilikoi (passionfruit), orange zest, strawberry papaya, pineapple
Body: Silky, wine-like
Acidity: Bright, juicy
Coffee Review Score: 95 Points
Kona Tropical Punch is our most expressive and fruit-forward Kona coffee. Produced from small seasonal lots and roasted light, it showcases how modern fermentation and careful variety selection can unlock a vivid, tropical side of Kona’s volcanic terroir.
This coffee departs intentionally from traditional Kona profiles, offering a brighter, more dynamic cup for those who enjoy acidity-driven, aromatic coffees.
Sourced from select farms in Hōlualoa, North Kona, this coffee is grown between approximately 1,600 and 2,500 feet on the western slopes of Hualālai. The combination of elevation, mineral-rich volcanic soil, and cooling trade winds slows cherry maturation, supporting higher sugar development and layered acidity.
This lot brings together three varieties—Typica, SL34, and Geisha—chosen for their complementary structure, sweetness, and aromatic potential.
This coffee undergoes a yeast-fermented washed process, where selected yeast strains guide fermentation after pulping, enhancing fruit expression while maintaining the cleanliness of a washed coffee.
Roasted light, the profile is designed to preserve acidity, aromatics, and transparency. Development is intentionally restrained to allow fermentation-derived fruit notes to remain vivid without becoming heavy or winey.
Expect a lively, aromatic cup with flavors of passionfruit, orange zest, strawberry papaya, and pineapple. Acidity is bright and refreshing, balanced by a silky, wine-like mouthfeel and a long, resonant finish.
Compared to our Kona Classic Medium, this coffee is brighter, fruitier, and more adventurous in style.
In February 2025, Coffee Review awarded Kona Tropical Punch 95 points, describing it as:
“Tropical, richly aromatic, sweetly tart… guava, pineapple, passionfruit, cocoa nib, Thai basil… balanced, juicy-bright acidity; silky mouthfeel; resonant, satisfying finish.”
Best results with:
Pour-over (highly recommended for clarity and aromatics)
Auto-drip (clean, balanced cup)
AeroPress (rounder body with retained fruit)
Use filtered water and brew at approximately 201–203°F.
Drinkers who enjoy bright, fruit-forward coffees
Fans of modern fermentation and expressive profiles
Those looking to experience a non-traditional side of Kona
If you prefer a smoother, low-acid, classic Kona profile, this may not be the right choice.
100% Kona Coffee
Sourced exclusively from Kona farms on Hawai‘i’s Big Island—never blended.
High-Elevation Growing
Coffees selected from farms between approximately 1,500 and 2,500 feet.
Freshly Roasted in Small Batches
Roasted to preserve aromatics, sweetness, and structure.
Carefully Sorted for Quality
Machine and hand sorting remove defects prior to roasting.
Intentional Processing & Roasting
Each Kona coffee is designed to express a specific style, not a generic profile.
Looking for a different expression of Kona coffee?
View all Kona coffees → in our Kona Coffee Collection.
Prefer a smoother, more traditional cup?
Kona Classic Medium Roast — balanced, sweet, and refined
Looking for deeper richness and low acidity?
Kona Classic Dark Roast — bold, smooth, and full-bodied
The Rare Coffee Tour — A New Origin Every Month
Travel through the world’s most prestigious and most obscure coffee regions and coffee varieties — from Jamaica Blue Mountains to Taiwan, Ecuador, Borneo and more. Each month delivers a handpicked, limited-release coffee selected for uniqueness, origin character, and craft. Experience Rare varieties such as Wush Wush, Sidra, and Rume Sudan.
Find answers to common questions about our coffee products, including brewing instructions, storage recommendations, and return policies.
Our coffees are sourced from exceptional regions like Kona, Ka‘ū, and the highlands of Jamaica and Panama. Each lot meets strict specialty standards for sweetness, flavor and aroma—far exceeding the 80-point specialty threshold.
Each origin produces a distinct profile:
These are some of the world’s most sought-after specialty coffees, and we curate the finest examples.
All coffees—including Kona, Geisha, and Jamaica Blue Mountain—are roasted to order in small batches at our Hilo, Hawai‘i roastery to ensure maximum freshness.
Rare coffees like Kona, Geisha, and Blue Mountain come from limited-production regions with higher growing and labor costs. Small farm sizes, challenging terrain, and careful processing contribute to their elevated value — and exceptional flavor.
We recommend brewing rare coffees (like Geisha or Kona) using methods that highlight clarity, such as pour-over, or AeroPress.
This preserves nuance and floral aromatics while showcasing sweetness and mouthfeel.
Keep beans in their original resealable bag, stored in a cool, dark place. Avoid refrigeration or freezing for Kona, Geisha, or Jamaica Blue Mountain, as temperature swings can damage delicate aromatics.
