Cancino Family Farm grows this Typica in Kona on Hawaiʻi Island, where peaberries develop when only a single seed forms inside the coffee cherry instead of the usual pair. These round beans are separated during processing and often prized for concentrated flavor. The washed method keeps the cup clean and bright, letting the Kona terroir come through in notes that shift with roast level: black cherry, maple syrup, and cedar in the lighter roasts, with baking chocolate, macadamia, and darker caramelized tones emerging as the roast deepens.
In 2010, Kelleigh Stewart and Brandon von Damitz answered a Craigslist ad that would transform them from coffee novices into Hawaii's most awarded craft roasters, beginning with a three-acre farm in the remote Puna region. Today, their operation showcases the widest variety of 100% Hawaiian coffees worldwide, milled in small batches and roasted-to-order, with quality, community and sustainability at their core. From their new café in Hilo, Big Island Coffee Roasters celebrates the entirety of their island bounty while building community and uplifting the farmers who make it all possible.
