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This rare Geisha varietal is grown on the western slope of Manua Loa, one of five volcanoes that form the island of Hawai’i. Once picked, Geisha Kona cherry is anaerobically fermented for several days in wine yeast before being dried inside the cherry membrane. After drying, the cherry is removed and the beans are artfully roasted in Kona, Hawai’i.
Geisha Kona won first place in the prestigious 2021 Kona Coffee Cupping Competition.
KonaNaturals coffee is also grown on the western slope of Mauna Loa. The nutrient-rich volcanic soil, morning sunshine, overcast afternoons, and frequent evening showers combine to create a coffee cherry filled with exceptional flavor. The exclusive dried-in-the-fruit “natural” process nets a crisply sweet, low-toned cup with quiet intrigue in the aromatics.
