Puna Typica — Anaerobic Honey

Puna District, Hawai‘i Island

A floral, fruit-lifted expression of Typica shaped by anaerobic fermentation and honey processing.

Origin: Puna District, Hawai‘i Island
Farm Location: Mountain View, Hawai‘i
Elevation: ~1,500 ft
Variety: Typica
Process: Anaerobic honey (yeast + lactic fermentation)
Roast: Light
Flavor: Rose, strawberry, lime, sugar cane
Body: Silky, rounded
Acidity: Bright, refined

Overview

This Typica from the Puna district offers a striking balance of florality, sweetness, and acidity—showcasing how careful fermentation and restrained roasting can elevate one of coffee’s most foundational varieties.

Anaerobic fermentation and honey processing add aromatic lift and texture without overwhelming the cup. The result is expressive yet composed: floral, gently fruit-forward, and exceptionally clean.

Origin

Grown in Mountain View at approximately 1,500 feet above sea level, this coffee comes from the lush, rain-fed landscape of Hawai‘i’s Puna district. Frequent cloud cover, volcanic soils, and consistent moisture create conditions that favor slow, even cherry development and high natural sweetness.

Puna’s environment yields coffees that are vibrant and aromatic, with a distinct sense of place—different from Kona or Ka‘ū, yet unmistakably Hawaiian.

Processing & Craft

This coffee underwent a carefully controlled anaerobic honey process:

• Whole cherries fermented anaerobically for several days

• Inoculated with selected yeast and lactic acid bacteria

• Skins removed after fermentation

• Dried with mucilage intact (honey process)

This approach enhances florality and fruit expression while maintaining structure and clarity. Fermentation character is present but measured—supporting the Typica’s inherent sweetness rather than dominating it.

Cup Profile

Aromatic and elegant, the cup opens with rose and soft floral notes, followed by strawberry and lime. Underneath, sugar cane sweetness provides balance and length.

Acidity is bright but refined, carried by a smooth, rounded body and a clean, lightly sweet finish. This is a nuanced coffee that rewards attention without demanding it.

Roast Style & Intent

Roasted light to preserve aromatics, acidity, and transparency.

Development is restrained to avoid masking fermentation-derived nuance, allowing floral and citrus notes to remain vivid while keeping the cup composed and balanced.

Acclaim

In January 2026, Coffee Review awarded Puna Typica Anaerobic Honey 95 points, describing it as:

“Richly floral, delicately fruity. Magnolia, raspberry, sugarcane, lemon verbena, cocoa nib in aroma and cup. Juicy-bright, phosphoric acidity; viscous, syrupy mouthfeel. Focused, flavor-saturated finish.”

Brewing Recommendations

Best prepared as:

• Pour-over (V60, Kalita) — highlights florals and acidity

• Aeropress— clean, elegant presentation, fuller mouthfeel

Use filtered water (80-120ppm) 

Who This Coffee Is For

• Drinkers who enjoy floral, lightly fruit-forward coffees

• Fans of honey and anaerobic processes done with restraint

• Those curious about Hawaiian coffee beyond Kona

If you prefer dark roasts or heavy, roast-driven profiles, this coffee may not be the right fit.

Explore More Hawai‘i Coffees

• Kona Tropical Punch — vibrant, fermentation-driven fruit

• Ka‘ū Classic Light Roast — bright, silky, and refined

• Kona Classic Medium Roast — smooth, balanced, and timeless