The Kona coffee growing region is on a small segment of the volcanic slopes of Mauna Loa and Hualalai. The whole landscape is a gradual downhill slope. Here in Hawaii, we say Makai for “toward the sea,” and Mauka for “up the mountain.” Kona’s coffee farms are spread over many elevations, from about 700 feet to 2500 feet. The weather varies greatly with elevation – sunnier at low elevations and cloudier and wetter up high.

     The coffees at the different elevations vary. The higher elevation coffees tend to have fuller body, richer flavor, and more caffeine. The lower elevation coffees are a little smoother, with mild acidity and a subtler, more complex flavor. Our farm, home of our award winning estate coffee, Kona cafe, is between 800 and 900 feet in elevation. We wanted to combine our coffee with another from a high elevation, to bring out the best characteristics of both, much the way Bordeaux wines combine different grape varietals. The resulting combination has been described by a coffee critic as “bright, fruity, lively, with rich caramel overtones.”

The name Naupaka comes from two flowers native to Hawaii that bloom with a half circle of petals facing downward at sea level and upward in the mountains. The combining of Mauka and Makai coffees brings the two flowers into a full circle, representing the reuniting of the two lovers in the legend of the Princess Naupaka.

     The creation of Naupaka Kona Coffee won recognition when it was awarded the Silver Medal award at the Chefs’ Choice cupping competition at the Cream of the Crop, a blind tasting event at the Four Seasons Hotel, this September 15. The coffee has been described by a coffee critic as “bright, fruity, lively with rich caramel overtones.”