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Natural production cycle The natural process is the original manner in which coffee was processed. The cherries are dried with the beans inside, like drying a grape into a raisin. The beans are dried with all of their layers intact, including the coffee cherry and mucilage. Naturally processed coffees typically have heavier mouthfeel, lower acidity levels and intense, exotic flavor profiles. State of art equipment Drying is an extremely delicate process that must be attended to constantly. The beans must be rotated, usually by raking, to ensure that they dry evenly to avoid fermentation and rot. During the drying stage the remaining mucilage dries into the core of the bean changing the final flavor profile. Hydro-Energy Plant In recent years, the crew of Ka’ū Coffee Mill renovated several USGS ash bed tunnels in the area. Carved through solid rock and layers of volcanic ash, these tunnels meander underground for lengths of 2,000 feet and more. Descending from elevations as high as 3,500 feet and including a 13-million gallon black-sand and native-stone reservoir, Keaīwa, this system is now being restored to provide water to the farm lands and farmers of Ka’ū, serve the Mill, and double as a hydroelectric resource. Long term vision Once the system is fully operational, Ka’ū Coffee Mill may be the first coffee mill in the Nation to be fully green-powered. Any extra energy to be generated through the hydroelectric plant will be sold to the island’s utility grid. Our mission is to make Hawai’i a better place to live by developing a self-sustaining community that can thrive into the future. Read more Washed Medium Whole Bean Semi Washed Medium Dark Makanau Blend Honey Italiano Roast Vienna Bourbon Dark Roast Single Serve Pour Over Coffee Washing process Washed Semi Washed Natural Washed Washed Natural Roast Medium Medium Dark Medium Pea berries/Natural Dark Extra Dark, Espresso Bourbon Dark Roast Dark Cupping notes Bright aroma, delicate but authoritative, with a rich and sweet acidity Soft, delicate, apricot bouquet. Tangerine and milk chocolate suggestions in aroma and cup. Brown sugar, winey, fruit Smooth and chocolaty Savored for its sweet, complex and crisp flavor Full Body, Earthy notes
Introducing Ka‘ū Coffee Makanau Blend. Named after the beautiful and sacred Makanau located in Ninoole of the Ka‘ū District of the Big Island.
A delicious and distinctive blend of our popular Dark Natural roast and Peaberry Medium roast. This roast is so good it was sold out within the first two weeks of production! Used for our cold brew beverages served in store, but also as one of our most popular brewed coffees. Indulge yourself or a loved one with this amazing coffee.
Note: All of our coffees are fresh roasted and sealed with expiration date printed and embossed into the seal. Roast date and lot number is affixed to the bottom of each bag. We recommend consuming our coffee within 1 year of this date, however for optimal flavor our coffee is best consumed within 60-90 days.
Award Winning Hawaiian Ka'u Coffee, single estate sustainably grown at high altitude and handpicked. The soils of the district are young volcanic ash deposits from nearby Kilauea volcano; they are well drained and acidic in nature which the coffee plants love.
Kaʻu Coffee Mill is Hawaiian full-service coffee plantation located in the district of Kaʻu on the Island of Hawaii. Our beans are stored green and small batch fresh roasted daily. The Hawaiian climate of the region provides sunny hot mornings, then a characteristic cloud filled afternoon with light rains. Then at night the cold mountain air flows off of Mauna Loa towards the coast cooling the region and allowing the coffee plants to store energy and sugars within the ripening beans.
