100% Ka’u Coffee · Single Farm · Washed · Medium Roast
On the slopes of Mauna Loa, in the misty Cloud Rest area above Pahala, the Miranda family has spent nearly two decades turning Ka’u into one of Hawai’i’s most talked-about coffee origins. Jose and Berta Miranda brought generations of Salvadoran coffee know-how to the Big Island in 2006, and with their four children they’ve built a family farm that regularly takes home top honors in Hawai’i’s statewide cupping competitions.
This lot is Typica, the heirloom variety that put Hawaiian coffee on the map. It’s grown at about 1,600 feet, where cool afternoon clouds and rich volcanic soil slow the cherries down and let the sweetness build. The result is a classic island cup: smooth, balanced, and clean, with milk chocolate and caramel sweetness, layered with toasted almond and a touch of citrus.
If you love Kona, meet its southern neighbor. Ka'u is Kona's quieter, more remote neighbor, a region of small family farms like the Mirandas'. It's Hawaii in a cup, the Bad Ass way.
Origin: Pahala, Ka’u District, Hawai’i Island
Farm: Miranda’s Farms
Elevation: ~1,600 ft
Variety: Typica
Process: Washed
