Why Choose Aloha Star 100% Kona Coffee Farm?
Our Brand
Since 2013, our award-winning, family-owned Kona coffee farm in Hawaii’s South Kona District has been dedicated to responsibly producing authentic, estate-grown specialty 100% Kona coffee. From seed to cup, we hand-pick, sun-dry, small-batch mill, and artisan-roast every bean right here on our farm, ensuring unmatched quality, freshness, and true Kona coffee flavor, shipped directly to you. Our beans are grown and processed exclusively on our farm in Honomalino Acres on the Big Island, never blended with beans from other farms or imported from elsewhere.
As a family-run operation, we personally oversee every step—from growing and harvesting to milling, roasting, packing, and shipping—so every cup you enjoy reflects our passion and commitment to exceptional Kona coffee.
We take pride in our authenticity and high standards, offering specialty-grade coffee that goes beyond Hawaii Department of Agriculture grading by further sorting and grading our green beans. Since our first competition in 2018, we’ve consistently ranked among the top coffees at the Kona Coffee Cultural Festival and other state competitions, scoring over 80 points (specialty grade). We’re honored to have won the 2023 Good Food Award - Coffee Producer, with a sample of our Honey processed coffee submitted by Pacific Coffee Research, based in Kailua-Kona. We feel so honored and grateful to the community who chose us as first place winners in the People’s Choice Award in both 2023 and 2024, and 2nd place in 2025 at the Kona Coffee Cultural Festival ‘s Holualoa Village Coffee & Art Stroll
Our Goal
We strive to bring you the most delicious, authentic, specialty-grade 100% Kona coffee the Big Island of Hawaii has to offer. As part of the Kona coffee farmers community, we want to contribute in every possible way, to maintain and preserve the name and prestige of the real, authentic 100% Kona coffee.
The biggest challenges that we currently face are:
Origin of the beans. There is plenty of coffee in the market being sold as Kona coffee that is not 100% Kona coffee. Some of the coffee marketed as Kona coffee is actually a 10% blend and some have no Kona coffee beans at all.
A general misconception is that all Kona coffee is the same quality, which is far from true. There are different quality levels of Kona Coffee, determined by several key factors that make a huge difference in the flavor notes of a brewed cup of coffee:
The quality assurance practices implemented within the production cycle: Farming practices, harvesting procedures, processing methods, storage conditions, batch size, etc.
The compliance with SCA (Specialty Coffee Association) coffee quality/grading standards: removal of defects after milling (and before roasting).
We believe that providing authentic, quality 100% Kona coffee is very important in maintaining the integrity and standards of true Kona coffee. Consumers deserve to receive the authentic Kona coffee grown in Hawaii, from farms who put a lot of effort and work to grow it.
Nowadays, the competition is global, with a wide range of options for specialty coffee consumers. When someone tastes inauthentic or lower quality “Kona” coffee (without being aware of it), and they compare its flavor with coffees from other regions/countries, they may believe that Kona coffee is not worth the price. These deceiving practices are harming significantly the name of Kona coffee.
When you purchase our products, you can be sure that you are getting authentic, Estate grown, specialty-grade 100% Kona coffee. To learn more, and avoid buying inauthentic or lower quality Kona coffee, we invite you to take a look at some of our tips for purchasing 100% Kona coffee.
We are proud members of the Kona Coffee Farmers Association (KCFA), the Hawaii Coffee Association (HCA), and the Specialty Coffee Association—US Chapter.
Our Quality-Oriented and Sustainable Production Cycle
As an Estate farm, we carefully manage all stages of the production cycle to ensure that we comply with the highest quality standards for specialty-grade Kona coffee, while employing sustainable and eco-friendly farming practices. From seedling, growing, harvesting, processing, drying, milling, grading/sorting, roasting, to packing and shipping; providing you a complete “farm to cup” experience.
Our Processing Methods
Wet/Washed Process (Parchment - dried), The Classic Kona coffee Processing Method
The Wet/Washed (parchment dried) process, consists of completely removing the cherry and the mucilage from the outside of the parchment layer, with the objective of leaving only the flavor the is developed “per se” by the coffee beans.
Honey Process (Pulp - dried)
Our Best-Selling Processing Method
With the Honey process, after the beans are pulped, instead of placing them in a fermentation tank, as is done with the “Washed” method, to remove any mucilage (fruit pulp) that is still stuck to the parchment layer around the beans, we set the beans to dry without fermenting in water and without posterior washing, leaving the natural sugars of contained in the mucilage attached to parchment layer
Dry/Natural (Fruit-dried)
Intense Fruity Flavor Notes
With the Natural process, the coffee beans are set to dry without pulping (removal of the red skin). After picking, the coffee cherries are dumped in a water tank just to remove the "floaters" (immature/over ripened/leaves/branches, etc.) and then are set to dry on elevated beds (drying racks). It takes about three weeks for the beans to dry, depending on the weather. Then the outer skin and parchment layers are removed before roasting.
