This coffee epitomizes our craftsmanship. From harvest through roast, we coddle these beans -- and they treat us very well in return.

For its July 2009 issue, Coffee Review compared bourbon coffees from around the world. Our Red Bourbon scored 95 points, beating out all of the other coffees -- including ones from Kenya and El Salvador.

“An absolutely mind-blowing coffee,” said Andy Newbom, David’s co-judge in the review.

“A paradigm-breaking experiment,” said Ken Davids of Coffee Review in "Botany and the Cup: The Bourbon Conundrum". He added: “This impeccably harvested and traditionally processed Hawaii Bourbon out-Kenya-ed most Kenyas.”

That entry in Coffee Review set the standard for our Red Bourbon. To this day, only a few people are allowed to pick our crop. With only about 120 trees, we can’t afford to lose any of the beans to improper harvesting.

Lorie still is as meticulous with her processing methods -- and has had impressive results. She combined our washed Red Bourbon and Typica to win the Hawaii Coffee Association’s 2010 statewide cupping competition. Our Kenya-style Red Bourbon won the same contest in 2011. Later that year, Wine Spectator gave a nod to this coffee.

Here, we are offering the Kenya-style beans. This processing method, popular in Kenya, is modified for our climate.

We carefully select ripe Red Bourbon coffee cherries, then pulp them to release the seeds, or coffee beans. We ferment the beans in water, then drain and rinse them. Then we add fresh water for another round of fermentation before laying the coffee on racks to dry.

The dried beans must rest to balance the flavors before roasting. The result: a clean, elegant and bright coffee that starts off with flavors of lemon and turbinado sugar, then shifts to blackberry, red wine and chocolate as it cools.