Kona Coffee is one of the best in the world, and it is rare. We don't have "Plantations", we have Orchards. What is more rare than 100% Kona Coffee? 100% Kona ESTATE Coffee: all phases of production are controlled by one farmer, and originate from one farm. Now, what is even MORE rare that 100% Kona Estate? 100% Kona Estate that is 100% Certified Organic. Yes, there is not much to go around, and nearly three years of drought and a severe pest have reduced supply further and driven up production cost. Coffee is very labor intensive, and we pick by hand, process and dry and roast and package on our farm. But what you get from us was produced with knowledge and passion: the best coffee of all Kona. Enjoy!

All Coffee we sell is 100% Kona "Estate" coffee, "Certified Organic" and roasted by Hans, our Roast Master. It's done here on our family farm, with our fluid bed air roaster. All of our coffee is roasted to order -- we simply don't believe in letting roasted coffee sit around. If it's not sold in a couple of days, we enjoy drinking it in the BnB Inn with our guests. So, all of the Lyman Farms Coffee you get from us is always freshly roasted. We only sell Farm Direct: from us to you. No warehouses, no brokers. We usually roast twice each week, depending on orders. Why is that crucial to us? You need not be a Chef, and not even a Gourmand, to clearly know the difference between freshly harvested herbs in your food and the dry stuff that comes out of shakers: need we say more?

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100% Certified Organic Lyman Estate: We offer several roasts

1. Vienna Roast (Medium Plus, beginning of "2nd crack"); darker than "Medium", lighter than "Full City" roasts. Preferred by most Connoisseurs because it best brings out the ORIGIN of the coffee; 90% of our customers buy this one. It protects our complex flavor spectrum (over 60 components). Every experienced roaster will say: "do not over-roast your Kona Coffee". We agree.

2. Dark Roast coffee--We do a Full City Roast (in between Vienna and Dark). This roast has a more robust flavor spectrum, with "woody" nuances. Remember, "the darker the roast, the lower the caffeine". This is the preferred roast in France and other Mediterranean countries. We take it to 460 degrees -- towards the latter part of the second crack, and the coffee will be oily, shiny.

3. Our Kona Natural/Kona Sweet is best when roasted as Medium, below Vienna Roast. We call it "Light Vienna Roast" (exact end of "1st crack").

The type or grade of your coffee bean is identified by a marked bubble on the seal strip on the bottom of each bag label