Kona Kopiko Estate

Kona Kopiko Estate is a 100% Hawaiian Kona single-origin from a single estate on the volcanic slopes of the Big Island — buttery, nutty, smooth, and unmistakably Kona. One of the rarest and most carefully-grown coffees in the world. A full pound per bag, hand-roasted in 25-lb small batches by master roasters with 20 years at the drum.

Tasting notes: Buttery, roasted hazelnut, milk chocolate, honey, smooth clean acidity, silky body.

At a glance

• Origin: USA · Hawaii, Big Island · Kona region, Kopiko Estate
• Altitude: 500–750 meters above sea level (Kona’s microclimate produces specialty coffee at lower altitudes than most origins)
• Varietal: Typica (Kona Typica — the heritage varietal of the region)
• Process: Washed (fully washed, raised-bed sun-dried)
• Roast: Medium
• Bag: 1 lb (16 oz) — about 33% more coffee than the 12 oz specialty-coffee standard
• Brew: Pour-over, drip, Chemex
• Best for: lovers of smooth, approachable premium coffee; gift buyers

The farm story: Kona coffee grows in a roughly 30-mile strip on the leeward side of Hawaii’s Big Island — the only U.S. region with coffee-producing terroir. The Kopiko Estate farms the region’s traditional Kona Typica varietal on volcanic slopes. This is genuine 100% Kona, not the 10%-Kona-blends that dominate the market.

Brew recommendation: Pour-over or drip at a 1:16 ratio, medium grind. Kona’s smoothness rewards a clean brew method.

A hidden detail: Most "Kona" coffee sold in the U.S. is actually a 10% Kona blend (legal under Hawaii law if labeled "Kona blend"). 100% Kona from a single estate is rare — and the Kopiko Estate is among the few farms that sell it at this quality level.

The Art & Science of Coffee. Hand-roasted in 25-lb small batches by master roasters — twenty years behind the drum. A full pound per bag, because 12 ounces was never enough.