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 Golden Geisha
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Kona Golden Geisha Washed — 100% Kona Coffee
Light Roast
A rare and luminous expression of Kona coffee, this Golden Geisha nano-lot represents one of the most distinctive experimental coffees produced in Kona. Grown in Holualoa and produced in extremely limited quantity, this is a unique opportunity to experience a new expression of Geisha from Hawai‘i.
Only 3 lbs available
Coffee Details
Origin: Holualoa, Kona — Hawai‘i Island
Farm: Kona Farm Direct
Elevation: 1600–1700 ft
Variety: Golden Geisha
Process: Yeast Inoculated Washed
Roast: Light Roast
Harvest: November–December 2025
Taste Notes
Limoncello
Apricot
Passionfruit
Pineapple
Clove
A vibrant, aromatic cup with lively acidity and a silky, tea-like texture. The finish is long, clean, and perfumed, with pronounced citrus and tropical fruit character.
Overview
This Golden Geisha is a nano-lot produced from a small experimental planting at Kona Farm Direct. With only a few pounds produced, it represents one of the most limited coffees released from Kona this year.
Compared to traditional red Geisha grown in Kona, this selection shows a brighter, more citrus-driven profile, with flavors leaning toward pineapple, passionfruit, and sweet citrus.
Kona Farm Direct
Kona Farm Direct is a 6-acre farm located in Holualoa, operated by Kraig Lee, a 30-year industry veteran. In addition to producing coffee, the farm operates a nursery supplying trees to growers across the island.
A portion of the farm is dedicated to trial plantings of different varieties. Among these are SL34, Laurina, Typica Mejorado, and Geisha, with select blocks expanded based on performance.
Golden Geisha Variety
In December 2023, a yellow-fruited tree was identified within a Geisha block at Kona Farm Direct. The fruit showed exceptional sweetness and complexity.
Seeds from this tree were used to establish a small trial planting of approximately 50 trees. The first harvest in 2025 yielded only a few pounds of roasted coffee.
Early results suggest a distinct profile compared to red Geisha grown at the same farm, with:
- more vibrant acidity
- greater citrus expression
- tropical fruit characteristics
Production is expected to increase modestly in the 2026 harvest.
What Is 100% Kona Coffee?
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 .
About Kona Coffee
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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.
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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.
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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.
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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
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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.
Company & Facility
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We roast and fulfill all of our coffee orders in Hilo, Hawai'i.
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We roast in small batches using a Diedrich IR12 roasting machine.
Satisfaction Guaranteed
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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.
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We roast and ship on Monday/Wednesday/Friday.
Coffees
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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.
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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.
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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.
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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.
