Kona Coffee Roasts

While there are no set international standards for coffee roasts, we at Pu’u Nani Kona Coffee offer two roasts: dark and medium. We have found that our dark and medium roast brings out the best in Kona coffee, creating good body and acidity.

After our coffee is hand-picked, the red “cherry” is pulped to remove the outer casing of the fruit. The beans are then washed to remove the mucilage, a fleshy coating on the coffee beans. It is then sun-dried until it reaches a specific moisture content. After removing the outer coating mechanically, the coffee beans are what we call “Kona green”—unroasted green coffee beans.

The next step is to roast the coffee beans to perfection. This is as much an art as it is a science. The beans are roasted by our master roaster to either a medium or dark roast. Both over-roasting and under-roasting are bad.

Each coffee drinker has his or her own coffee roast preference. In general, the darker roast has a stronger,richer and bolder taste. The European preference tends to the darker roast, while the standard American roast is close to our medium roast.

We encourage our coffee buyers to try both roasts, as many coffee drinkers are surprised at the subtle taste differences between our dark and medium roast Kona coffee.