Hawaii Puna Extra Fancy Honey
Located on the Puna coffee region on the wet Eastern side of the Hawaiian Island, Puna coffee was the original coffee growing region in Hawaii before being replaced by sugar cane in the 19th century given the abundance of rain and warmth. As sugar cane demand waned, and new activity from the Mauna Loa and Kilauea volcanoes deposited new layers of mineral rich lava, farmers returned to coffee, giving Puna coffee its well-deserved resurgence!
This Puna coffee, grown at 1,100 ft from the Hawaiian typica varietal, is honey processed—unusual for a Hawaiian coffee. Together with the lava-enriched mineral soil, the honey process gives a beautiful balance of earthiness, chocolate and fruits wrapped in a bold aroma. Like its cousins, K’au and Kona coffees, the dense and robust bean size (extra fancy grade) produces a uniform roast bursting with flavor at any roast level, but holds up especially well at dark roasts. We’re thrilled to offer Puna coffee this season—get it while you can!
Located on the Puna coffee region on the wet Eastern side of the Hawaiian Island, Puna coffee was the original coffee growing region in Hawaii before being replaced by sugar cane in the 19th century given the abundance of rain and warmth. As sugar cane demand waned, and new activity from the Mauna Loa and Kilauea volcanoes deposited new layers of mineral rich lava, farmers returned to coffee, giving Puna coffee its well-deserved resurgence!
This Puna coffee, grown at 1,100 ft from the Hawaiian typica varietal, is honey processed—unusual for a Hawaiian coffee. Together with the lava-enriched mineral soil, the honey process gives a beautiful balance of earthiness, chocolate and fruits wrapped in a bold aroma. Like its cousins, K’au and Kona coffees, the dense and robust bean size (extra fancy grade) produces a uniform roast bursting with flavor at any roast level, but holds up especially well at dark roasts. We’re thrilled to offer Puna coffee this season—get it while you can!
Located on the Puna coffee region on the wet Eastern side of the Hawaiian Island, Puna coffee was the original coffee growing region in Hawaii before being replaced by sugar cane in the 19th century given the abundance of rain and warmth. As sugar cane demand waned, and new activity from the Mauna Loa and Kilauea volcanoes deposited new layers of mineral rich lava, farmers returned to coffee, giving Puna coffee its well-deserved resurgence!
This Puna coffee, grown at 1,100 ft from the Hawaiian typica varietal, is honey processed—unusual for a Hawaiian coffee. Together with the lava-enriched mineral soil, the honey process gives a beautiful balance of earthiness, chocolate and fruits wrapped in a bold aroma. Like its cousins, K’au and Kona coffees, the dense and robust bean size (extra fancy grade) produces a uniform roast bursting with flavor at any roast level, but holds up especially well at dark roasts. We’re thrilled to offer Puna coffee this season—get it while you can!
Bean Characteristics
| Origin | Hawaii |
|---|---|
| Region | Puna |
| Microlot | Weipuna Farm |
| Process | Honey |
| Varietal | Typica |
Profile Characteristics
| Recommended Roast: | Medium (420F) |
|---|---|
| Aroma | Fruits, Earth, Floral |
| Flavor Notes | Cacao, Rasberry, Earthy |
| Acidity | Mellow |
| Body | Balanced |
| Finish | Clean |
