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My friends - coffee farmers! Ka'u Mountain Farm is located in the remote and peaceful Wood Valley that lies on the eastern slopes of Mauna Loa, one of the largest active volcanoes on earth. It is a part of the Ka'u region of the Big Island, with the farm situated at an elevation of 2,300 feet. Deep soil, cloudy afternoons, and 120 inches of rain per year stretch our ripening season into 8-10 months, leaving cherries to mature longer, and leading to a sweeter, aromatic, more balanced cup.
Our primary varietals are Typica and Caturra, with a small patch of Geisha trees planted last year. Most of our coffee is processed with the washed method, but we are currently experimenting with wine yeast fermentations, as well as honey and natural processes.
In the 2019 HCA statewide cupping competition three of our coffees placed in the top 30 and in 2021 competition we took a third place in Ka'u region.
Our primary varietals are Typica and Caturra, with a small patch of Geisha trees planted last year. Most of our coffee is processed with the washed method, but we are currently experimenting with wine yeast fermentations, as well as honey and natural processes.
In the 2019 HCA statewide cupping competition three of our coffees placed in the top 30 and in 2021 competition we took a third place in Ka'u region.