Our Process

At Kona Heaven, our family has been cultivating 100% Kona coffee for generations amid the volcanic slopes of Hualalai in Kailua-Kona—often called the crown jewel of the Kona Coffee Belt. Perched 2,000 feet above the coastline, our farm enjoys volcanic, mineral-rich soil and unique microclimates—warm tropical mornings, misty afternoons, and natural greenhouse effects—that make it one of the most ideal spots to grow coffee in Kona.

We’re proud to nurture the full seed-to-cup journey for every bean. Our process begins with planting in rich volcanic earth, allowing coffee plants to flourish under the natural shade of cloud cover for three years before flowering and fruiting.

Every cherry is hand-picked at peak ripeness—a labor of care we believe sets the standard for the best coffee in Kona. We then process the beans at our on-site wet and dry mill, ferment them, and carefully dry them on sun-bathed hoshidana decks—an age-old Hawaiian technique that preserves the beans’ nuanced flavors.

Once dried, our beans are milled, hulled, sorted, and graded. Our Master Roaster then transforms these highland gems into aromatic, small-batch roasts, balancing subtle bitters, earthy sweetness, and delicate acidity to craft the exceptional flavors you savor in every cup.

When you choose Kona Heaven, you’re not just buying coffee in Kona—you’re experiencing a legacy of care, authentic artistry, and aloha from seed to cup.

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