Our coffee is single-origin, also known as estate coffee, which means we take part in every step of the process from tree to cup. We first planted our coffee from seed back in 1998 and have learned a lot along the way. Growing coffee requires a great deal of patience, but the rewards are delicious!

Our original Moloa'a Bay Coffee (Typica variety) is traditionally processed using the washed method (also known as wet process). After picking every ripe coffee cherry we can get our hands on, we remove the coffee fruit (husks), then wash and deck dry the skinned beans. After drying, the beans are still covered by two layers called parchment and silverskin.

We remove the layers through a process called milling, then the beans are finally in the stage referred to as "green beans." These beans can be kept in storage in those large burlap coffee bags we all know and love. Our beans don't remain in bags for long, though, as we sell out of our coffee season after season!

For our award-winning Moloa'a Camp Coffee (Typica variety) we use a technique commonly called natural process, or dry-processed coffee. This labor intensive process is the oldest method of processing coffee, and is a deceptively simple process. Simply stated, after we hand-pick our ripe coffee beans, we lay them out and rake through them continually for 6-7 days. During this time, the bright red coffee cherries dry out, shrink, and turn a dark purple (similar to a raisin). We believe this allows some of the taste and sugar from the fruit to infuse into the coffee cherry, which results in a taste that has been described as "complex, fruity, and deeply-dimensioned".

During the drying process, the cherries can easily remain too wet in our humid climate, and result in a bad batch. To avoid this, we make very small batches at a time and pay close attention to the moisture content. Once dry, we remove the skin to reveal the green bean underneath and store until we're ready to roast.

We make a limited amount of Moloaʻa Camp Coffee each year, and as a result we sell out very quickly. If you don't see it available in our online store, please call or email us at any time if you would like to reserve your own Moloaʻa Camp Coffee for next season. Mahalo!

Coffee

Moloa'a Bay Coffee - Dark Roast

Moloa'a Bay Coffee - Honey Process

Moloa'a Bay Coffee - Traditional Roast

Moloa'a Camp Coffee - Natural Process