Hawaii Ka'u Moa'ula



Our Ka'u coffee is grown just a couple miles northwest of Pahala, on the big island, on land that was a sugarcane plantation until 1996. When the sugar plantation closed, the company offered long term leases to the sugar mill workers and encouraged them to plant coffee and pear trees. About 280 acres are currently producing in this area called Moa'ula. Elevations of this area where coffee is grown vary from 400-650m. The lowest elevation farms will begin harvest in August and continue through the winter. The highest elevation farms will begin harvest in Dec/January and continue until summer.

We have freshly harvested coffee year-round; around 40 growers are tending the Moa'ula properties currently. Like Kona, almost all the coffee grown here is typica, with a few Caturra and Maragogype varietals. Each grower processes their coffee in their backyards in the towns of Pahala and Naalehu. The cherry is pulped and fermented in large plastic tubs overnight, then dried on raised screens. Once the coffees are dried, the parchment stored in Grainpro bags.

Our small lot is the joint product of a few growers in the area that provided their coffees to our dear friend Ralph Gaston, a former journalist and outstanding quality master producer in Hawaii. Ralph had it processed in a mill in Kona, nearby famous area for coffee and air-shipped it right away to us after milling to make sure we have it as fresh and quickly as possible.

Hawaii, Big Island, Ka'u, Pahala Town
Typica, Caturra, Maragogype
400 to 500 meters
Fully Washed, Partial Sun, Mechanical Drying
Direct Relationship Coffee

Flavor Profile

Mild & Sweet
Flavors and Aromas
  • Cane Sugar
  • Rose Water
  • Lemongrass
  • Macadamia
  • Creamy
  • Fuity

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