About Our Farm

LOCATION: Established in 1994, Kona Joe Coffee is a family-owned 20-acre estate located in the verdant "Gold Belt of the Kona Coffee District," near the majestic Mauna Loa Volcano. The farm has breathtaking westward views of the Kona Coast and the Pacific Ocean.

CLIMATE: Coffee experts around the world recognize Kona Hawaii has the ideal climate for nurturing coffee cherries. The nearby volcanic mountains cool the moisture in the sea air to create afternoon cloud shade and lite rain showers. The daily afternoon shade protects the delicate coffee cherries from the hot tropical sun. Shade promotes vegetative growth while sunshine is required to produce mature coffee fruit. This perfect balance of morning sunshine and afternoon showers is found only on a narrow stretch of the Big Island of Hawaii known as the "Kona Coffee Belt.”

FARMING PRACTICES: Kona Joe does not use any herbicides or pesticides on his trees. His farm is also his home so he is extremely particular when it comes to farming methods. He uses organic farming practices whenever possible.

PICKING: Kona Joe coffees are hand-picked only when they have achieved their optimum maturity.

SORTING: Kona Joe coffees are hand-sorted. The sugar content is evaluated by refractometry and by titration, the same techniques preferred by expert winemakers.

DRYING: Kona Joe coffees are dried using a combination of mechanical and sun drying.

CERTIFICATION: Kona Joe Coffees are certified by the Hawaii State Department of Agriculture.

SOIL: Throughout the centuries, rain erosion has broken down the lava produced by Hawaii’s majestic volcanoes. The result is extraordinarily mineral-rich volcanic soil that nourishes the coffee cherries and gives them their superb flavor, exceptional body and earthy smoothness. Kona’s soil is considered to be among the world’s best for coffee cultivation. California is famous for the "Wine Country,” but Kona has the "Kainaliu Region,” a coffee connoisseur’s paradise.

HARVEST SEASON: September through December.

DISTRICT: Kona
APPELLATION: Kainaliu
PLANT SPECIES: 100% Arabica
CULTIVAR: 100% Typica
ALTITUDE: 1,400-1,000 feet above sea level

ESTATE PERSONNEL:

Owners: Joe & Deepa-Tiare Alban

Visitor Center Manager: Michelle Proue

Roastmaster:
Lloyd Takeda native Hawaii Resident born in Hilo Hawaii

Coffee Agronomist:
Dr Mario Serracin 35 yrs coffee production Panama and Agronomy MA University of Hawaii

Farm Production:
Reinaldo Quiros 4th generation coffee farmer Costa Rica.  Reinaldo is assisted by postgraduate agronomy students from Brazil and Columbia.

Order Fulfillment:
Marjorie Quiros, MA accounting (master bean counter)