Gourmet Hawaiian Coffee

Not everyone is fortunate as we are to wake every morning to enjoy a beautiful Hawaiian sunrise. But anyone can start their day by savoring a cup of our gourmet Hawaiian coffee – a little taste of Hawaii.
 
When you take a sip, be assured you are enjoying 100% Ka’u coffee. Every single bag of our gourmet Hawaiian coffee is grown, hand-picked and produced at our family farms on the gentle slopes of Mauna Loa in the lush, green Ka’u region of Hawaii’s Big Island – not far from the world-famous Kona coffee farms. And just like the well-known Kona coffee, grown less than 50 miles away, our gourmet Hawaiian coffee is Arabica.
 
We believe there are several factors that make our gourmet Hawaiian coffee special:

• Deep knowledge. Before becoming a coffee farm owner, Jimmy Dacalio, our lead farmer, spent years working in the sugar industry. He brought that experience to the coffee farm, where he continually refines his process to produce the perfect cup of gourmet Hawaiian coffee.
• Unique process. After we hand-pick the coffee cherry, we use a unique water wash process that pulls out the acidity and creates a very smooth drinking experience, with rich flavor, tantalizing aroma, and no bitter aftertaste.
• High-end beans. Unlike some other coffee companies, we grade our coffee beans, pulling out the small or broken ones and only roasting the best beans. The leftover green beans are available for sale to anyone who would like to try roasting at home.
• Freshly roasted. Each week, we take small batches of our coffee to our roaster in Kona. The beans are carefully roasted to perfection, producing our seven delicious coffee roast options. We sell what we roast each week, so you can be assured that you are getting the freshest coffee possible.

From cherry to cup

Wondering how your coffee goes from cherry on the tree to flavorful brew in your cup? Here’s a quick overview of our unique process to creating our gourmet Hawaiian coffee:

• Pick. The coffee cherry is hand-picked off the tree, starting in the summer and working through the fall, and then weighed.
• Pulp. The cherry goes through a pulper, which takes off the red outer layer protecting the bean.
• Wash. The beans are thoroughly washed over a 24-hour period. This unique, multi-stage process is responsible for our coffee’s consistently smooth flavor.  
• Dry. The beans go into a hothouse, where they are carefully monitored. When they are ready, the beans are pulled and poured into burlap bags.
• Mill. The beans are taken to the mill, where the parchment-like paper surrounding the bean is removed, and the beans are graded. The best beans are set aside for roasting, while the green beans are available for sale to home roasters.
• Roast. Our beans are roasted and sold the same week, so you are ensured the freshest cup of coffee possible. (Did you know? The lighter the coffee roast, the higher the caffeine! The roasting process cooks out the caffeine, so the dark roast, while it has a stronger flavor, actually has less caffeine!)
• Bag. We package our coffee in custom bags featuring artwork by our own Lisa Dacalio, farm owner and manager. All of our coffee is vacuum sealed for freshness.
• Ship. We happily ship our coffee anywhere in the world. If you’re on island, pick up a bag at the weekly farmers’ market in Volcano Village.
• Enjoy. All of our work leads up to this moment – when you savor your first sip of our gourmet Hawaiian coffee!

"In other words ...

“This John Bull coffee is absolutely fabulous.”
- TERRY
  Ohio

“Looking forward to more of your great coffee!”
- CHET
  California