This coffee is a simple way to joyfully share life—the spirit of Aloha.
Why we love this coffee
Sea turtles were basking in the sun and nesting on this land long before it was given the name Ka`u. Today life on this sparsely populated part of Hawaii continues to be slow-paced. With the higher elevation and cooler nights, even the coffee cherries mature more slowly in Ka`u. And together with the deep, nutrient-rich volcanic soil, these farms are producing coffees coveted around the world for their distinctive sweetness.
Notes from our coffee team
Since the 19th century coffee has been grown and cultivated on the Big Island of Hawaii. We are familiar with its neighbor Kona, but in the last decade Ka’u is coming out of the shadows and gathering attention in the specialty coffee industry.
This coffee is grown on the slopes of the Mauna Loa volcano, with over 300 acres planted in coffee. Here, like the Kona district, coffee is carefully planted, processed, and sun-dried to create world-class and award-winning coffees, transforming the landscape. This year is a standout replete with flavors of caramel, toasted almonds, and honeydew melon.
About Starbucks Reserve® coffee
Our constant travels around the world take us in search of small-lot coffees that are distinctive enough to earn our Starbucks Reserve® label. Each coffee is one-of-a-kind—sourced from small coffee-growing regions in Latin America, Africa and Asia / Pacific Islands.
All Starbucks Reserve® coffees are roasted with care, at our Starbucks Reserve® Roastery and Tasting Room in Seattle, to bring out their peak flavor expression. They are available in limited supply in select Starbucks® stores or delivered to you.
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