Typica — 100% Kaʻū Coffee

Clean and silky, with brown sugar sweetness and a soft citrus lift.

Typica is the original arabica — the tree most of the world's specialty coffee descends from, and the variety first planted in Hawaiʻi in the 1820s. It is low-yielding and particular about where it will thrive, which is why fewer farms still bother with it.

We grow it at Pahala, 1,600 feet and Nāʻālehu, 2,100 feet, in deep volcanic soil on the south slope of Mauna Loa. That 500-foot spread matters: the higher blocks ripen more slowly in cooler air, which builds density and holds the acidity together, while the lower blocks come in earlier and rounder.

The Miranda family planted our first roots in Pahala in 2006, after arriving from El Salvador. Every cherry is still picked by hand.

Tasting panel

• Notes: brown sugar, almond, soft citrus, vanilla
• Body: Medium, silky
• Acidity: Low to medium, refined
• Sweetness: Pronounced, clean
• Varietal: Typica
• Process: Washed
• Origin: Kaʻū, Hawaiʻi — 100% single family farm
• Elevation: 1,600–2,100 ft (Pahala and Nāʻālehu)
• Harvest: 2025/26

Medium or dark

Medium keeps Typica's clarity — the brown sugar stays forward and the citrus stays in the cup. This is how we recommend trying it first. Dark trades that brightness for spice and cocoa, with a heavier, rounder body. If you take your coffee with milk, go dark.

How to brew it, and shipping

18 g of coffee to 300 ml of water, just off the boil. A pour-over will show you the citrus; a French press gives you more of the body and the sugar. Choose Whole Bean to grind at home, or Ground and we will grind it medium for drip and auto-brew. Roasted the day we pack it, out of Hawaiʻi within 1–2 business days. Free shipping on orders over $75 — applied automatically, no code needed.