100% Kona Coffee - Aloha Star
100% Kona Coffee - Aloha Star
100% Kona Coffee - Aloha Star
100% Kona Coffee - Aloha Star

100% Kona Coffee - Aloha Star

Regular price $41.95

Kona Coffee is widely known as one of the best coffees in the world. Produced on the Big Island of Hawaii, Kona Coffee is renowned for its smooth, nutty flavor and low acidity. It is grown in the rich volcanic soil of the Kona district and processed in small batches to ensure the highest quality. Kona Coffee is widely sought after by coffee connoisseurs, and is often called the “Champagne of Coffees” due to its superior flavor and quality. It is an excellent choice for those looking for a special, luxurious coffee experience.
Aloha Star Coffee Farm is located in Honomalino Acres in South Kona. This farm is owned & operated by Karina & Armando Rodriguez. The 13 acre plot sits at an elevation of 1900 ft. They are a 100% Estate farm - this means the owners manage all stages of the production process from growing & harvesting to processing & daily farming practices; they also live on their farm, which allows them to better care for their crop. 

This coffee is Typica variety, hand-picked, sun-dried, and processed in small batches. This specific lot is processed using the Pulped Natural (aka Honey) method, which is a water-saving processing method that also happens to result in a delicious cup of coffee!

Tasting Notes for Aloha Star Coffee: dried cherry, brown sugar, plum, anise, chocolate, green grape

Recommended use: pour over, drip coffee, Chemex, or Aeropress apparatuses 




    The legendary Kona coffee flavor profile has captured the imagination of coffee drinkers worldwide since the 1800s. Kona has a reputation for smooth, mild acidity, lemon, apple, and tea-like notes, with a rich but delicate body.

    With more than 800 individual farms, Kona is by far the largest growing region in the islands. The steep slopes and rocky terrain of the Kona coast almost prevented much of the large-scale conversion to sugarcane that halted coffee production in other Hawaii growing regions, which means Kona has remained a continuous coffee producing region since the mid-1800s. 


    Today Kona is experiencing a coffee renaissance. Traditionally, Kona coffee farmers have sold fresh coffee cherries to large mills which aggregate many farms into a single homogenized commodity product. This practice is beginning to give way as more and more farmers are participating in the Specialty coffee market and maintaining ownership of their coffee through the entire production cycle from planting to processing, roasting, and even preparing the coffee in their own cafes. With this turn toward Specialty production methods in the last ten to fifteen years, Kona has seen a dramatic increase in the overall quality of coffee being produced in the region.