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Hemp Infused Maui Coffee

The Art & Science of Hemp Coffee Cultivation

Ka‘anapali

The Ka‘anapali Estate coffee fields are set amidst the Ka‘anapali Coffee Farms community located on the West Maui Mountains near the historic town of Lahaina.

Process

Natural processors let the fruit dry before they remove the beans, which allows the beans to absorb the flavor of some of the surrounding fruit, making the coffee sweeter.

Our Story

Our Coffee comes from the original and only major producer of 100% MAUI Origin Coffee in the world. Creating a unique flavor profile, distinct by the regions climate.

Roasting

The coffee is roasted for 11-15 minutes at up to 450°F. During the roasting process the volatile flavor oils develop to a critical point where the variety in their character is released.

Freshly Picked

Kā‘anapali coffee cherries are processed in many stages, using modern technology and decades of experience to turn the colorful berries into ready-to-roast beans.

Time

Coffee farming requires a great deal of patience and a very nurturing nature. Trees need at least 3 or 4 years of constant care before their first “coffee cherries” are ready to be picked.

Coffee History

Coffee first came to Hawaii on visiting ships. Don Paulo Marin, who was a ship provisioner among other things, obtained some beans and planted them in 1817.

Coffee Past

Hanalei Valley on Kauai was the first site in the islands where there was a real effort to produce commercial coffee. The first export was some 245 pounds in 1845.

Coffee Present

In 1955, the first coffee farm cooperative, Kona Coffee Cooperative (KCC), was formed. Pacific Coffee Cooperative (PCC) followed as did others.

Hemp + Maui Coffee

Almost everyone is intrigued by the mystery of how we infuse our gourmet coffee. The truth is, we've worked hard to keep the process very simple and natural. It actually took us five years to develop the patent and infusion method that avoids spoiling our coffee with any chemicals, additives, or excessive handling. When coffee is roasted, these fats cook into oils which are excreted to the surface of the beans. This oil can be seen on some medium and almost all dark roasts. The darker the roast, the oiler the bean......