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Hōlualoa Cliff Coffee
Single-farm Kona coffee, hand-picked and sun-dried above Kailua bay.
The story
Hōlualoa Cliff Coffee grows on three terraced acres at 1,400 feet, where the afternoon clouds roll up the slope on schedule and the cherry ripens slow. Founder Kaipo Lindsey took over the lot from a grand-uncle who had let it go feral, and spent two years bringing the trees back by hand.
Everything is picked ripe, in passes, by people Kaipo can name. The cherry is pulped the same evening, fermented in a tiled tank, and dried on raised hoʻomalu screens under shade cloth. Nothing leaves the farm under a blend label — every bag is one harvest, one lot.
The roast is deliberately light. Kaipo's argument is that real Kona doesn't need to hide behind char, and that the gratitude in the cup is for the land, not the roaster.