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 and The Coffee LAB, and your local coffee nerd always happy to talk origin, processing, or the perfect brew ratio.

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7:00 AM – Put the Kettle On
The day starts with a pour over—quiet, simple, intentional. It’s usually one of our current featured coffees from the LAB classes, lately a bright and juicy Natural or our smooth Medium Roast Honey. The shop is still quiet, the ocean hums in the background, and I take a few minutes to enjoy the cup, check my schedule, and prepare for the unexpected.

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7:30 AM – Morning Pulse Check
I head upstairs to check in with the cafe team as they get ready for the first rush. We cover menu updates, inventory notes, guest feedback—whatever’s new. More than anything, it’s a chance to connect, support the team, and make sure everyone feels ready for the day.

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8:00 AM – Kona Connection
Most mornings, I get on a call with Jean at the farm. Even though we’re on different islands, the work is deeply connected. We talk about what’s happening with production, roasting schedules, orders, and general updates. These check-ins help ground the work we’re doing here in Oʻahu to our roots in Kona.

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8:30 AM – LAB Prep
Then it’s time to prep for the day’s tasting or brewing session. Each one is unique—sometimes we compare processing methods, other times it’s all about different varietals or the history of Kona coffee. Building those experiences, choosing the right coffees, and crafting a story around them is one of the most rewarding parts of my job.

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9:00 AM to Pau – Full Steam Ahead
From mid-morning to pau (until the work is done), the day becomes a blend of everything: leading tastings, teaching classes, answering emails, placing orders, helping on bar during rushes, doing inventory, troubleshooting equipment, and yes—sometimes making a last-minute run to pick up supplies in town.

Some days run like clockwork. Others are a wild improvisation. But that’s life in a cafe, and that’s what keeps it interesting.

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4:30 PM – Closing the Loop
As things wind down, I check in again with the team, help with closing if needed, and begin setting up for the next day. Tomorrow might bring a new set of guests, a new brew to teach, or an entirely unexpected challenge—and that’s the beauty of it.

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There’s something special about building this community space for coffee lovers on the windward side. Whether someone is brand new to Kona coffee or already knows their way around a cupping table, we get to share something meaningful with each interaction.

Every day is a little different. But every day begins with a cup of great coffee, and the belief that what we’re building here matters.

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? This Month Only: Celebrate Brian with 20% Off Medium Roast!
Since Medium Roast is Brian’s go-to pick—smooth, floral, and endlessly drinkable—we’re celebrating him this month by offering 20% off all Medium Roast online. Stock up, sip slow, and share the love. Sale ends August 31st.