Seed to Cup — 90 Minute Kaʻū Coffee Farm Experience
Our deepest experience, October to February. Private bookings for groups of 10 or more, on a day and time we set with you.
Seasonal: this experience runs October through February only, while there is fruit on the trees and coffee moving through the mill.
Our most complete farm experience. Start at the seedling, end at the cup, and put your hands on every step in between.
You will walk the nursery, both farms and the wet mill. You will pick your own cherry, pulp it, handle green bean, and watch a roast come up to temperature. Then we sit down for an extended cupping so you can taste how every decision on this farm changes what ends up in your cup.
What the experience includes
- Espresso or cappuccino from the coffee shop on arrival
- Nursery, lower farm, upper farm and wet mill
- Hands-on picking and pulping
- Roasting demonstration at the roaster
- Extended cupping: four varietals, a light-vs-dark roast comparison, and a brew method demo
- A café dessert special
- A 2 oz bag of Kaʻū coffee to take home
Good to know
Extended walking on uneven ground. Closed-toe shoes required. Because we only run this one in season and by arrangement, call as far ahead as you can — school groups usually book weeks out.
School and youth groups
This experience runs as an educational program covering plant life cycle, volcanic soil and microclimate, post-harvest processing, and how Kaʻū built a specialty coffee reputation from nothing. Ask about our student rate when you call.
Visiting outside the season, or on your own?
The Miranda's family.