Kona Coffee Blog

Roaster’s Choice: A Collection Crafted by the People Who Know Our Coffee Best At Hala Tree Coffee, every roast tells a story of the land, the process, and the people behind the beans. Our new Roaster’s Choice Collection brings those stories to life through the palates of our own roasting team. Each roaster chose their personal favorite three distinct expressions of 100% Kona Coffee, each grown, processed, and roasted right here on our family estate overlooking the Kona coast. This cu

Over the past decade, the coffee landscape has shifted dramatically. The early days of small-batch, community-driven roasters paved the way for what we now know as the specialty coffee movement. But as the industry grew, so did corporate interest. Large coffee conglomerates that once dominated the mass market began buying up beloved small roasters to gain credibility among quality-minded drinkers. And when that strategy lost its shine, a new approach emerged: instead of buying authenticity, they

At Hala Tree Coffee, every cup has always started with the land. On the slopes of Mauna Loa in Kona, our trees grow under the Hawaiian sun, nurtured by rich volcanic soil and cooled by gentle ocean breezes. Each cherry is handpicked, each lot carefully processed, and each roast crafted to bring out the unique flavors of 100% Kona Coffee. From the very beginning, we’ve been committed to one thing: sharing a true farm-to-cup experience. Now, we’re dreaming even bigger. We’re exci

From Pour Over to Pau: A Day at The Coffee LAB While our farm in Kona is where it all begins, the day-to-day rhythm of Hala Tree Coffee doesn’t stop there. Up on the lush windward side of Oʻahu, in the small town of Kaʻaʻawa, our cafe and education center—The Coffee LAB—brings a different kind of energy. Slower in pace, rich in community, but just as fueled by a love for exceptional coffee. Here’s a look inside a typical day for me, Brian—General Manager of the cafe

A Milestone for Hala Tree Coffee — and for Kona Innovation At Hala Tree Coffee, we’ve always believed that Kona coffee has more to offer than what many have come to expect. While the region is widely known for its smooth, traditional washed coffees, there’s also a growing movement of producers exploring new techniques, varieties, and flavor profiles. Over the past few years, we’ve quietly been experimenting—testing processing methods, planting rare cultivars, and in