100% Kona Noir

From Bright & Fruity to Dark & Decadent

Grown on Kona’s volcanic slopes, this rare 100% Kona coffee is carefully fermented with Champagne yeast to develop its expressive fruit character and aromatic complexity. Kona Noir is available in two distinct roasts, each revealing a different dimension of the coffee.

Choose the medium-light roast for vibrant aromatics and juicy fruit notes, or the dark roast for a deeper expression, with chocolatey richness and wine-toned fruit.

Coffee Review rated Kona Noir 95 points.

A Complex, Aromatic Variety

Kona Noir brings a celebrated Kenyan coffee variety to Kona’s volcanic slopes, where its heritage finds a new expression. Known as SL34, this Arabica was first selected in Kenya in the 1930s and became renowned for its vivid fruit notes, lively brightness, and layered complexity. Its distinctive profile helped establish Kenya’s reputation for producing expressive coffees.

Now cultivated in Kona, this uncommon variety takes on a new character. Following harvest, the coffee undergoes a carefully controlled fermentation with Champagne yeast, much as a vintner crafts a cuvée. This thoughtful approach to processing helps shape its array of aromatics, nuanced fruit character, and complex depth.

Two Expressions of Kona Noir

Our medium-light roast Kona Noir brings the variety’s vibrant, fruit-forward character into focus. It offers richly aromatic notes of black cherry, wild honey, and ripe peach, finishing with a hint of ginger.

The dark roast reveals a deeper expression. Chocolate ganache, berry compote, and molasses mingle with red-wine notes, creating a layered cup that retains the coffee’s distinctive fruit-driven complexity.

We roast Kona Noir to order in Hilo, and every bag carries its roast date.