This farm story starts in 2010 when our family planted the first coffee trees 1,200 feet above Papa'aloa on the slopes of Mauna Kea. Back then we were still hacking away at guinea grass and waiawi that had taken hold after the sugar industry left the Hamakua Coast.
Nowadays we're still growing Red Caturra coffee, about three acres of it, and producing cacao, vanilla and white pineapple among other things.
Our coffee is hand picked and meticulously sorted at every stage. We use a wet ferment to harness the unique naturally occurring yeasts on our farm before solar drying them in custom wood closets. After that we use a small drum coffee roaster to bring you four pounds of excellent Hawaiian coffee at a time.
