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Our delicious, award winning Ka‘u coffee beans are fresh roasted daily to provide you with maximum freshness and flavor. We are continuously striving to perfect the art and craft of roasting by furthering our roasters' knowledge of and skills in the history, fundamentals, and science of coffee roasting. The art of roasting is a lifetime learning process. We dedicate ourselves to perfecting this art for you, our customer.
We utilize a Diedrich CR50 100lb capacity drum roaster as our primary roaster, installed in May of 2013. We also use a Diedrich IR12 25lb capacity for smaller, custom batches. Both of our roasters are manually operated, nothing is automated or left to a machine in order to provide the best possible hand crafted roast. The roasting process is what produces the characteristic flavor of coffee by causing the green coffee beans to expand and to change in color, taste, smell, and density. There are many variables to consider while roasting and producing the finest cup of Ka‘u coffee: density of bean, moisture content, air and gas settings, and cooling time.
The exquisite and delicate taste of Ka‘u coffee is best roasted at a low heat, medium flavor profile. We produce sample batches, taking great care to cup each batch and develop the most suitable flavor profiles for each roast type offered. After carefully establishing roast profiles that were cupped and tested for each roast type, and based upon customer popularity and critical acclaim, we selected 4 exclusive roast profiles.
We believe our coffee is simply amazing. We encourage you to try it for yourself. But be prepared to indulge yourself often because you are going to love it!