We are only farm to offer these three varietals for your tasting pleasure:

• Kona 'typica. This is the one whose popularity put Kona Coffee "on the map." It has a tasting “profile” that expert cuppers identify with Kona.
    

• Kona ‘typica II.  A newer ‘typica tree to Kona made a big splash when its coffee won First Place in the Gevalia Cupping Competition at the Kona Coffee Cultural Festival (where more than 50 Kona Coffees compete).  We call this Kona ‘typica II.
   

• ‘Old Hawaiian.  We're especially proud to also have the original Kona 'typica varietal called 'Old Hawaiian', which comes from trees over 80 years old.  The 'Old Hawaiian' were the first coffee trees introduced to Kona, are rare today, and produce a wonderful cup!

Interesting note:  When we first discovered the ‘Old Hawaiian Kona Coffee trees on the land, buried inside deep shrubbery, tree experts said to tear them out – they said the trees would never produce enough coffee.  We kept them, even just so people could walk through the grove and see these beautiful “grandparent trees” with their huge, gnarled stumps, and learn about early Kona Coffee history.  As it turned out, their production rate is one of the highest on the island!!! 

Roasts.  Some people say to only roast Kona coffee to a medium roast.  Not so!!!!  If you enjoy a darker roast, you'll love a darker roast Kona Coffee.  Different flavors are enhanced with different roasts, so each of the three varietals offers some different taste adventures.  We particularly enjoy the rich, chocolate overtones a darker roast brings to the 'Old Hawaiian'. 

Important:  A darker roast isn't burnt!  Those oily, black coffee beans you’ve tried are burnt!  They aren't what you'll get when an expert roaster makes darker roasts.  As one expert roaster says, he "chases" the moisture around inside the bean as he roasts, but doesn't let it get to the point where it explodes out and ends up with a burnt bean!  

Our Recommendations:  Of course you have to try it out yourself, which is part of the fun of trying our three varietals with different roasts.  To start, we recommend trying the Kona 'typica at a medium roast to experience the delicate flavor nuances, the Kona ‘typica II at a light to dark roast, and the 'Old Hawaiian' with a medium to dark roast. 

ENJOY!