Roasting Wednesdays
*Please note: all items in your cart will roast and ship together.
Tasting Notes
Delicate aromas of toasted nuts and flowers give way to nougat and red apple in the cup. Excellent acidity and a silky mouthfeel. A subdued, classic cup.
"Richly nut-toned, very sweet. Toffee, hazelnut, magnolia, green grape, marjoram in aroma and cup. Bright, juicy-sweet acidity; lively, viscous mouthfeel. Long, resonant finish that harmoniously carries forward all the notes from the cup."
"A fine, classic washed Kona cup: deep-toned, balanced, richly sweet, floral."
K7 Variety
K7 was released in Kenya in 1936 after five generations of selection from the original population by Scott Agricultural Laboratories According to P. A. Jones, an agricultural officer at Kenya’s Coffee Research Station in the 1950s, K7 is one of two trees selected in 1936 by Mr. R. H. Walker from French Mission trees on his Legetet Estate in Muhorohi. Recent genetic tests have confirmed that K7 is related to the Bourbon genetic group. It is still widely grown in Kenya and Tanzania.
Noelani Farm
Located in the Holualoa area, Noelani Coffee Farm is one of the Kona District’s highest-elevation farms at 2500ft. First plantings began in 2018. An acre of the K7 variety was added in 2020. and additional varieties were planted in 2021
At these high altitudes production on the K7 variety is very limited as it seems to be a variety better suited to lower growing zones, where these trees can be very productive.
Noelani’s yeast-fermented, anaerobic washed K7 took 15th place in the 2021 Isla PCA auction.
Processing is simple and traditional. Coffee cherries are pulped in the afternoon and the coffee is allowed to ferment without any added water in open tanks over night, rinsed, and then spread out to dry on a covered wooden patio.
Overall rating: 5.0 / 5 from 4 reviews.
Review topics: [].
"Super product, creamy texture no bitterness. True pleasure."
"Matches tasting notes - very nice!"
"I honestly don't believe it is a habit if you have ordered this bean twice in 45 days, no denial still wins out. So the coffee is exceptional, very smooth and bright. very little bitter more like butter or carmel. If you are wanting that "grasp you by the throat caffine Grande" whatever, this is not it. quite the opposite this is Kona vibe, sit back and enjoy your time."
"it was a small bag a month ago. I responded at the time for this"
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 .
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 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.
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.
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.
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
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.
We roast and fulfill all of our coffee orders in Hilo, Hawai'i.
We roast in small batches using a Diedrich IR12 roasting machine.
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.
We roast and ship on Monday/Wednesday/Friday.
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.
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.
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.
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.
