Koa Coffee
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Coffee rewards attention to the basics far more than to equipment: grind fresh, weigh your dose, and keep the water just off the boil at around 92–96°C.
Our own notes on what this type of appliance is used for — not a claim about this particular model. Looking for something to cook? Browse our recipes ↗
Our Private Reserve Kona Coffee is a proprietary blend of 100% Kona Coffee beans exclusive to Koa Coffee. Which really means it's our secret blend. A combination of Kona grades that is loved and enjoyed by our customers. This one is a classic dark roast, which is lower in caffeine than lighter roasts and perfect for drinking after dinner or into the evening.In whole bean Kona Coffee, because you already know the aroma of freshly ground alone is enough to put a smile on your face, before you even pour the water.
Supplied by Koa Coffee. Check the merchant's own page for the current specification before buying.
Our Private Reserve Kona Coffee is a proprietary blend of 100% Kona Coffee beans exclusive to Koa Coffee. Which really means it's our secret blend. A combination of Kona grades that is loved and enjoyed by our customers. This one is a perfect medium roast to showcase the flavor unique to the slopes of the Mauna Loa volcano on which Kona Coffee beans are grown. In whole bean Kona Coffee, because you already know the aroma of freshly ground alone is enough to put a smile on your face, before you even pour the water. Consistently one of our top sellers. With good reason!
Our Private Reserve Kona Coffee is a proprietary blend of 100% Kona Coffee beans exclusive to Koa Coffee. Which really means it's our secret blend. A combination of Kona grades that is loved and enjoyed by our customers. This one is a perfect medium roast to showcase the flavor unique to the slopes of the Mauna Loa volcano on which Kona Coffee beans are grown. Pre-ground, so there’s no need to grind; just open the bag and brew. You’ll love the consistency, knowing we'll grind your kona coffee exactly the same every single time.
Did you know that when the very first coffee tree cuttings were brought to Hawai’i in 1825 they were planted on the island of Oahu? Initially cultivated in the Manoa valley before making their way to the Kona region of the Big Island, the early years of coffee growing on oahu were a process of trial and error. For over a century the town of Waialua on the North Shore of Oahu was home to not only one of the largest sugar plantations in the state but also the famous Dole Food Company’s pineapple fields. After the sugarcane plantation closed in the 90’s and the dominance of pineapple and sugarcane plantations subsided as the default crop of choice, the Dole company initiated a program to reinvigorate the land with diverse agricultural crops and founded Waialua Estate - a small 155-acre coffee farm at the foot of the Waianae and Ko’olau mountains, dedicated to refining one of the very few commercial coffee growing enterprises on the island and carrying on the rich farming traditions of the region. With coffee fields at an elevation of 700 feet above sea level the mature volcanic soil and mild climate impart Waialua Estate coffee with delicate yet fragrant floral notes, hints of cocoa and soft touches of light chocolate. As a new addition to our range of premium Hawaiian coffees, we’re pleased to offer you this chance to enjoy a unique single-estate coffee experience from the island of Oahu. If you’re a fan of coffees with a mild soft-sweet flavor, low acidity and a gentle mouthfeel... we have a treat for you!
We are very proud to offer to you our Kona Natural - The same premium 100% Kona Coffee that you know and love, naturally processed to retain characteristics of the coffee cherry: delicious fruit notes and aromas that provide an exceptional cup. When drinking naturally processed Kona you not only get to appreciate the flavors of premium Hawaiian Kona, but enjoy a sensory experience that will linger and have you coming back for more! Naturally processed Coffee is a method where the Coffee beans are dry processed in the sun, in their cherry skins. This process allows the coffee seed, aka the bean, to absorb more qualities of its fruit - the natural sugars and nutrients that imbue it with a smooth and delicate mouthfeel, strong fruit notes and aromas.