Located on the Ka’awaloa trail in Kona, this farm grows its Kona typica varietal at a higher elevation of 1,900 feet on the volcanic slopes of the Kualalai mountainside. As a small microlot farm in the Kona coffee belt, Tony and Lou grow their and process their coffee in the most traditional heritage washed method without additives to the coffee fermentation allowing the coffee sugars to develop into their Kona mouth-watering flavor. The traditional Hawaiian bean size grade allows for some variation in size, which allows for subtle differences in flavor as the beans roast. Flavors and aroma really shine at medium and light roasts—a perfectly balanced sweetness of toffee, grape and papaya with a mild acidic brightness. We love this coffee!