Ka'u Black Honey

About This Coffee

This black honey Kaʻū coffee is sticky like caramel corn before roasting. That texture comes from the thick pectin-rich mucilage left intact and slowly sun-dried onto the parchment shell for 20 to 30 days. This method cures the coffee like a fruit preserve, sealing in a jammy intensity that infuses each bean with remarkable depth and sweetness. Expect a velvety mouthfeel, nuanced sweetness, and flavors that are both luxurious and expressive