There's no better way to start your day than by catching a buzz from hawaii's local buzz 100% ka'u coffee. The rural ka'u (pronounced kah-ooo) region is the big island's best kept coffee secret, but its reputation for extraordinarily good coffee is beginning to spread. In the specialty coffee association's cupping competition in 2012, three of the top 10 coffees in the world were from ka'u. Ka'u beans are grown at high elevations on the southern slope of mauna loa, where the young volcanic soil is especially rich. The trees that produce hawaii's local buzz coffee cherry are grown using sustainable agricultural practices that respect and protect the ‘aina (hawaiian for the land), resulting in a smooth and surprisingly low-acid coffee. And unlike most kona coffee, we use a mix of 100% arabica beans (typica, red caturra, and yellow caturra), which gives our coffee an intriguingly sweet and complex flavor. Our bold dark roast coffee has a suggestion of currants and wine, with a finish as smooth as satin.
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