100% Hawaiian Kona Dark Roast

The farm is a five-acre family estate above Honaunau, in South Kona, at about 2,200 ft on the slopes of Mauna Loa. Typica has grown here for more than fifteen years, and the harvest runs long — July through December, picked by hand as the cherries ripen. Each picking is pulped and dried in the sun on the farm, rested in parchment, then milled and sorted by size. The coffee is roasted to order in Kona, in small batches, and this lot is taken dark — past the caramel sweetness Kona is known for, into dark chocolate and molasses.