All About Kona Natural and Kona Honey

We are always looking for premier micro-lots of coffees to share with the coffee enthusiast in you. This limited offering of Kona Honey and Kona Natural from Aloha Star Coffee Farms showcase rare processing methods and some of the best coffees that Hawai‘i has to offer. Scroll down for the ultimate Kalita 185 Brew Guide on how to enjoy these Kona coffees at the comfort of your own home!

Aloha Star Coffee Farms' Award Winning Coffees

Photo Courtesy of Aloha Star Coffee Farms

Did you know that the Kona coffees that are Honey- and Natural-processed aren’t widely used at a commercial scale, and are more used for very small lots? The rarity of these processes have led Aloha Star Coffee Farms to being recognized for the following awards:

Good Food Awards (2023)
Kona Coffee Cultural Festival Cupping Competition (2018-2022)
Hawaii Coffee Association Cupping Competition (2021, 2023)

To read more about Aloha Star Coffee Farms' awards and recognitions, you can visit their website at www.alohastarcoffee.com/awards.

Trust the Process: Natural vs. Honey

Traditionally, Kona coffee farmers prepare for roasting with the “Washed” process. Using water and fermentation, the coffee cherries and mucilage (fruit pulp) are removed from the outside of the parchment layer, put in a fermentation tank, washed, then dried. The result of this process are usually what coffee enthusiasts call "clean" flavors: lighter in mouthfeel with clear separation of flavors. Let’s dive into the unique processes our limited collection of Kona coffees go through—honey and natural.

Kona Natural Process

In the Natural process, coffee beans are dried without removing the skin. After being harvested, the coffee cherries are soaked in water to remove unwanted elements and then placed on raised beds to dry for about three weeks. Once dry, the outer skin and parchment layers are removed prior to roasting. This method allows the beans to acquire a fuller, heavier body as they absorb sugars and flavors from the pulp layer—producing a unique blend of rich, fruity flavors with undertones of honey and nuts.

WE TASTE: BERRIES, MILK CHOCOLATE, AND SYRUPY SWEETNESS
SHOP KONA NATURAL

Kona Honey Process

In the Honey process, instead of fermenting and washing the pulped beans like in the "Washed" method, the beans skip the fermentation tank. The beans are able to then dry naturally without removing the mucilage—which preserves the natural sugars and results in a delightful, well-balanced flavor with a sweet and fruity touch. Not only does this process create a delicious cup of coffee, but it also helps conserve approximately 80% of the water required in the washed method. By choosing the Honey process, you'll not only enjoy a great taste, but also make an eco-friendly choice.

WE TASTE: STONE FRUIT, APPLE, AND CARAMEL CANDY
SHOP KONA HONEY

Brewing with a Kalita Wave 185

Our favorite way to brew our limited collection of Kona coffees? With the handy Kalita Wave 185. It’s quick, it’s easy, and gives you a more personalized experience from your typical morning brew.

What you’ll need:

24 grams coffee beans
Kalita Wave 185 filter
Kalita Wave 185 brewer
Hot water
Decanter
Scale
Timer
Your favorite mug(s)

Directions:

1. Weigh out 24 grams of either Kona Honey or Kona Natural coffee beans and grind your them on a medium-fine setting.

Pouring coffee beans into a cup to weight out 24 grams of coffee beans using a scale.

2. Place a paper filter in the Kalita Wave and on the decanter. Rinse thoroughly with hot water to clean and preheat for brewing.

Prepping for the Kalita brew by rinsing the Kalita filter and decanter with hot water.

3. Dump out the water, place Kalita and decanter on a scale, and tare.

4. Add in the ground Kona Honey/Natural coffee grinds. Level out the grinds for an even distribution by shaking lightly. This ensures that we can evenly saturate all coffee grounds.

Leveling out 24 grams of ground coffee by lightly shaking the Kalita brewer.

5. Start the blooming process by adding 48-72 grams of hot water in a circular motion and wait 45 seconds. Try to distribute the water evenly across the coffee bed.

Our bloomed coffee grinds in the Kalita brewer after waiting 45 seconds.

6. Continue to add hot water in a circular motion until the scale reads 400 g. You should finish pouring when the timer reads 1:40 – 1:50.

Adding more hot water onto the coffee grinds after the blooming process.

7. Allow water to fully drain through. Your brew should finish between 2:30 – 3:00.

Showing the timer right when the coffee is finished brewing at 3 minutes.

8. Remove the Kalita, decant, swirl, and serve.

To learn more about the Kalita or other tips and tricks to brewing at home, visit our Hand Brew Blog!

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Kona Natural and Kona Honey: The Ultimate Brew Guide

Aloha Star Coffee Farms' Award Winning Coffees

Trust the Process: Natural vs. Honey

Kona Natural Process

WE TASTE: BERRIES, MILK CHOCOLATE, AND SYRUPY SWEETNESS
SHOP KONA NATURAL

Kona Honey Process

WE TASTE: STONE FRUIT, APPLE, AND CARAMEL CANDY
SHOP KONA HONEY

Brewing with a Kalita Wave 185

What you’ll need:

Directions:

1. Weigh out 24 grams of either Kona Honey or Kona Natural coffee beans and grind your them on a medium-fine setting.

2. Place a paper filter in the Kalita Wave and on the decanter. Rinse thoroughly with hot water to clean and preheat for brewing.

3. Dump out the water, place Kalita and decanter on a scale, and tare.

4. Add in the ground Kona Honey/Natural coffee grinds. Level out the grinds for an even distribution by shaking lightly. This ensures that we can evenly saturate all coffee grounds.

5. Start the blooming process by adding 48-72 grams of hot water in a circular motion and wait 45 seconds. Try to distribute the water evenly across the coffee bed.

6. Continue to add hot water in a circular motion until the scale reads 400 g. You should finish pouring when the timer reads 1:40 – 1:50.

7. Allow water to fully drain through. Your brew should finish between 2:30 – 3:00.

8. Remove the Kalita, decant, swirl, and serve.

From the blog

[RECIPE] Cold Brew Coffee with a French Press

Brew Guide: Iced Kalita Wave 185

Catch the Cherry Wave | NEW Limited Time Coffee

[RECIPE] Cold Brew Coffee with a French Press

Brew Guide: Iced Kalita Wave 185

Catch the Cherry Wave | NEW Limited Time Coffee

Kona Natural and Kona Honey: The Ultimate Brew Guide

Aloha Star Coffee Farms' Award Winning Coffees

Trust the Process: Natural vs. Honey

Kona Natural Process

WE TASTE: BERRIES, MILK CHOCOLATE, AND SYRUPY SWEETNESSSHOP KONA NATURAL

Kona Honey Process

WE TASTE: STONE FRUIT, APPLE, AND CARAMEL CANDYSHOP KONA HONEY

Brewing with a Kalita Wave 185

What you’ll need:

Directions:

1. Weigh out 24 grams of either Kona Honey or Kona Natural coffee beans and grind your them on a medium-fine setting.

2. Place a paper filter in the Kalita Wave and on the decanter. Rinse thoroughly with hot water to clean and preheat for brewing.

3. Dump out the water, place Kalita and decanter on a scale, and tare.

4. Add in the ground Kona Honey/Natural coffee grinds. Level out the grinds for an even distribution by shaking lightly. This ensures that we can evenly saturate all coffee grounds.

5. Start the blooming process by adding 48-72 grams of hot water in a circular motion and wait 45 seconds. Try to distribute the water evenly across the coffee bed.

6. Continue to add hot water in a circular motion until the scale reads 400 g. You should finish pouring when the timer reads 1:40 – 1:50.

7. Allow water to fully drain through. Your brew should finish between 2:30 – 3:00.

8. Remove the Kalita, decant, swirl, and serve.

From the blog

[RECIPE] Cold Brew Coffee with a French Press

Brew Guide: Iced Kalita Wave 185

Catch the Cherry Wave | NEW Limited Time Coffee

[RECIPE] Cold Brew Coffee with a French Press

Brew Guide: Iced Kalita Wave 185

Catch the Cherry Wave | NEW Limited Time Coffee

WE TASTE: BERRIES, MILK CHOCOLATE, AND SYRUPY SWEETNESS
SHOP KONA NATURAL

WE TASTE: STONE FRUIT, APPLE, AND CARAMEL CANDY
SHOP KONA HONEY