Ka'u Black Honey

About This Coffee

A SUMPTUOUS, SUN-DRIED EXPERIENCE 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. Of all the honey processes, black honey is the most labor-intensive and risky. It demands vigilant care—extended drying times, careful turning, and constant monitoring to prevent over-fermentation. Yet the reward is extraordinary: a coffee that balances syrupy body, fruit-forward complexity, and a mellow, refined acidity. This Kaʻū-grown expression opens with the buttery richness of maple and glides into the tangy vibrancy of tamarind. Layers of wildflower honey and dried fruit—like dates and golden raisins—unfold across a syrupy, full-bodied structure. The finish is long, warm, and floral, lingering with a sense of richness and radiance that defines exceptional honey-processed coffees. Black honey coffees like this are cherished for espresso and slow brews alike. Expect a velvety mouthfeel, nuanced sweetness, and flavors that are both luxurious and expressive—hallmarks of Kaʻū’s award-winning terroir.