Floral aromas give way to a sweet, juicy cup with a silky texture, soft acidity, and lingering sweetness.
Misma Lani sits on five acres in Honaunau, Hawaii, at 1,200 feet on the slopes of Mauna Loa. The farm grows the Kona-typica variety on trees that date back over 100 years. Planted in the traditional Hawaiian style, they are rooted in volcanic soil fed by tropical rain and plenty of sun. Beans are hand-picked at peak ripeness and sun-dried, a process that draws out the rich, layered flavors that make Kona one of the most celebrated coffees in the world.