Slow drum roasted at 440 degrees, our medium roast brings out beautifully balanced and rich velvety chocolate overtones. The smooth earthiness that classic Kona coffee is renowned for comes forth in every cup.

Slow drum roasted at 440 degrees, our medium roast brings out beautifully balanced and rich velvety chocolate overtones. The smooth earthiness that classic Kona coffee is renowned for comes forth in every cup.

Roasted to the second crack, a Medium Dark roast adds a smooth smoky finish to the rich chocolaty flavors characteristic of fine Kona coffee.

Roasted to the second crack, a Medium Dark roast adds a smooth smoky finish to the rich chocolaty flavors characteristic of fine Kona coffee.

Slow drum roasted by our master roaster to the third crack, Wailele dark roast is full bodied, rich and strong, whilst still maintaining the smooth, creamy and flavorful characteristics of the classic Kona Coffee profile.

Slow drum roasted by our master roaster to the third crack, Wailele dark roast is full bodied, rich and strong, whilst still maintaining the smooth, creamy and flavorful characteristics of the classic Kona Coffee profile.

With smokey overtones