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Tasting Notes

Red currant, plumeria, peach and tropical fruit; Pinot, almond, and frankincense, with a hint of floral grapefruit. An aromatic and powerful cup reminiscent of Kenyan coffee. 

Background Info

1st place in the Hawaii Coffee Association annual statewide Cupping Competition, Hawai'i District, 2016.

Top coffee from Coffee Review's December 2016 tasting review. 

Grown just outside Volcano Village, roughly 100 miles from Kona in the Puna district, the landscape and weather is vastly different from what most Hawaiian coffee lovers are familiar with in Kona. Volcano Village, atop Kilauea volcano, is roughly 3000 feet above sea level -- twice the altitude of most Kona farms -- surrounded by native 'ohi'a trees, endemic birds, and generally overcast, cool weather. Finding coffee grown this high up Kilauea volcano is unusual and mostly considered experimental, which is one reason we were excited to meet Jim Chestnut and taste his Kilauea volcano-grown coffee. 

Jim and Edna's farm is just a few miles up the mountain from Paradise's Hawaii roasting facility, on Big Island Coffee Roasters' farm. Their lot consists of just 335 Typica and Caturra coffee trees, in addition to teas and tropical fruits.

Having a great growing environment helps, but it's been the meticulous handling and constant improvements to the processing of this coffee that has resulted in winning statewide awards this year. We wish there were more than just 80 pounds of this exceptional Hawaiian coffee!

"It's a beautiful coffee that will appeal to anyone who seeks the combined thrill of novelty and rarity....  An extraordinary coffee with very limited availability:  exotically aromatic, balanced, uniquely composed.”


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  • Continent: Pacific
  • Country: USA
  • Farm: Second Alarm Farm, Jim Chestnut and Edna Arakawa
  • Process: Washed, Dried on Raised Screens
  • Region: Puna, Big Island of Hawaii
  • Variety: Typica, caturra

Roast Scale

Light Medium Dark