S/O = single-origin is sourced from one specific farm or region, showcasing higher quality and the distinct natural flavors that reflect the soil, climate, and care behind its cultivation.
 
This Hawaii Kona S/O comes from the Darnall Estate on the Big Island of Hawaiʻi, grown along the western slopes between Mauna Loa and Hualālai at mid-elevations around 1,400–1,800 feet. These elevations sit squarely in Kona’s ideal growing zone, where temperature, airflow, and sunlight stay remarkably consistent.
One of the defining characteristics of Kona coffee is the daily mauka–makai breeze cycle. Morning sunshine promotes steady development, while afternoon cloud cover and cooling ocean breezes slow ripening and reduce plant stress. This extended maturation allows sugars to fully develop, resulting in clarity, balance, and gentle sweetness rather than sharp acidity.
In the cup, expect a tea-like body with soft fruit and sugar-driven sweetness. Notes of dried apple and sweet citrus are supported by brown malt and raw sugar, finishing clean and composed. This is a refined, intentional coffee that highlights terroir over intensity.
 
Flavor Notes:
Rose hip tea • Dried apple • Brown malt • Sweet citrus • Raw sugar
 
Recommended Brew Methods:
Pour over • Drip • Espresso
(Especially expressive as a clean filter coffee)