Ka'u Black Honey

About This Coffee

Before it's ever roasted, this black honey Kaʻū coffee is sticky like caramel corn. That texture comes from the thick pectin-rich mucilage—coffee cherry pulp—left intact and slowly sun-dried onto the parchment shell for 20 to 30 days. This 'black honey' method cures the coffee like a fruit preserve, sealing in a jammy intensity that infuses each bean with remarkable depth and sweetness.