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Hawaiʻi Kaʻū Malolactic Honey

Regular price $40

Unit price per 


only -17 left in stock

Coffee Profile

Continent: Pacific

Country: USA

Farm: JN Coffee Farm

Process: Yeast +Bacteria Fermented Natural

Region: Ka‘ū, Big Island of Hawai‘i

Variety: Red Bourbon

Roast Scale

Light Medium Dark

Roasting Wednesdays. 

*Please note: all items in your cart will roast and ship together.


Tasting Notes

Floral, Grape and berry aromas lead into a sweet and complex dessert-like cup. Notes of  Rose, Blackberry, plumeria, and milk chocolate. with a tart acidity and creamy mouthfeel.


Background Info

 Leo Norberte is one of the original coffee growers in the Ka‘ū region of Hawai‘i Island. Born in the Philippines he began working for the C. Brewer Sugar Plantation in Pahala as a young man. When the sugar plantations shut its doors in 1996 they offered there former employees land leases to try planting coffee on. A handful such as Leo tried there hand at it with 10 acres in the clouds rest area just west of the town of Pāhala. Leo's JN Coffee Farms now span 50 acres on different plots near Pāhala. 

We have consistently found Red Bourbon to produce excellent cups in Ka‘ū and Kona, exhibiting more acidity, a fuller mouthfeel and more complex cup than the commonly grown Typica variety. Few farms have more than a few trees of this variety. While the vast majority of his land is dedicated to the Typica variety, we were thrilled to learn Leo recently planted a plot of Red Bourbon at 1800ft elevation 2021 was the first harvest of these trees and we have been purchasing the cherry from this field to apply our processing methods on since.

For the Malolactic Honey process, first the cherries were sorted with a WECO optical cherry sorting machine to remove green and brown cherries. Then we inoculate the cherries with both yeasts and malolactic bacteria. The Cherries are fermented in anaerobic conditions for about a week, then pulped and dried as a Honey.

The goal with this coffee was to create a cup profile with the intensity of a natural in a parchment dried coffee. In theory at least, the Malolactic bacteria should be producing diacetyl, which can help improve the mouthfeel, to be more buttery and rounded, While also converting any malic acid to Lactic acid. One of the yeast strains included also produces lactic acid from sugars helping to create a bright cup with a clean, tart acidity.  

The combination of Malolactic bacteria and yeasts strains used should in theory have some synergistic effects on production of certain esters that contribute to fruity and floral aromas 


Coffee Beans Drying

Freshly Roasted to Order

Hawaiʻi Kaʻū Malolactic Honey will be roasted to order & shipped fresh. All shipping is USPS.

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