Paradise Roasters

94 & 96 Points.

recently evaluated two of our Hawaiian espresso offerings.

🏆 Kona Tropical Punch Espresso — 96 Points
Passionfruit • Dried Mango • Jasmine

🏆 Hawaiʻi Island Blend — 94 Points
Milk Chocolate • Toasted Macadamia • Ripe Peach

The 96-point score awarded to Kona Tropical Punch Espresso is the highest espresso score Coffee Review has given in the past year.

Two very different expressions of Hawaiian coffee.

Available now.

Want to learn more about the coffee varieties grown across Kona and Ka‘ū? Check out our new blog post. (Link in bio)

While Typica is still the majority of coffee grown in Kona, maybe cultivars have been introduced on a small scale at farms for improved cup quality and disease resistance. Many of these our own is responsible for first trialing in Kona. Varieties such as SL34, Mokka, Laurina. These varieties have slowly expanded to a handful of farms and will likely always been in limited supply.

Disease resistant Sarchimor strains introduced since coffee leaf rust disease arrived to the island in 2020 represent the future for sustainable large scale production of coffee in Hawaii.

From the Puna district on Hawai‘i Island, this Typica-based lot includes a small amount of Geisha and is processed using our Champagne Natural method—fermented in whole cherry with selected wine yeasts.

The result is a cup that’s both expressive and structured:

Rose · Raspberry · Dark Chocolate

A different side of Hawaiian coffee.

Limited release. Roasting Monday April 27th.

Kona Extra Fancy — but not the way most people think about it.

“Extra Fancy” usually means bigger beans and fewer defects.
That’s the baseline.

This lot goes further.

Single estate from Noelani Farm — built from a mix of Geisha, Kaffa, K7, and Typica. Not just selected for size, but for how those varieties layer together in the cup.

Result:
Macadamia • Brown sugar • Strawberry • Lime • Hibiscus
Smooth, but with more lift and structure than a traditional Kona profile.

This is what happens when Extra Fancy is treated as a starting point—not the finish line.

Now available: Caféc Flower Dripper Deep 27

Designed for the perfect single cup.

Unlike wider drippers designed for multiple cup brewing, the Deep 27 is optimized for small brew doses (8-12g of coffee)

Simply pour in the center and the dripper’s unique 27° geometry and deep bed help maintain a stable flow and even extraction.

Made from BPA-Free Tritan copolyester which offers excellent heat resistance and durability.

96 Points — Coffee Review

Our Kona SL34 Peaberry just received 96 points from , placing it among the highest scoring coffees from Hawai‘i this year.

Grown by Kraig Lee of , this coffee is composed entirely of the SL34 variety, a Kenyan cultivar known for vibrant fruit character and juicy acidity.

Coffee Review described the cup as:

“Bright, juicy, vibrantly sweet. Passionfruit, pink grapefruit zest, cocoa nib, vanilla, cashew butter. High-toned acidity with a syrupy, viscous mouthfeel and a long, resonant finish.”

We roast this lot medium-light to highlight SL34’s fruit-forward profile and vibrant acidity.

Peaberries make up only 5-8% of the harvest, making this one of the most limited Kona coffees available.

Available now at paradiseroasters.com

⸻

Have you tried SL34 from Kona before?

California Geisha — Pre-Sale Now Open 🌿

A classic washed Geisha from Finca 1890 that, in blind tasting, stands among the finest Geishas we’ve tasted in recent years—on par with top Panama examples.

Expect luminous florals, electric acidity, and a silky, tea-like structure. Precise, elegant, and uncompromisingly clean.

Roasting January 28.
Pre-sale available now.

Puna Typica Anaerobic Honey
Puna District, Hawai‘i Island

“Richly floral, delicately fruity.”
highlights notes of magnolia, raspberry, sugarcane, lemon verbena, and cocoa nib, with juicy-bright acidity and a syrupy, viscous mouthfeel.

Comprised entirely of Typica harvested October 17-21, 2025 which we processed using an anaerobic honey method inoculated with wine yeasts and Lactic acid bacteria, this coffee is a refined expression of Hawai‘i island’s Puna terroir—elegant, balanced, and deeply aromatic.

Roasted fresh in Hilo.
95 points. Light roast.

97 POINTS — Kona Tropical Punch 🍍🌺

We’re honored to share that Kona Tropical Punch has just received a 97-point rating in a blind tasting by (January 2026), placing it among the highest-rated Kona coffees ever reviewed.

Described as “richly aromatic, floral and fruit-forward,” the review highlights notes of passionfruit, lychee, plumeria, fresh ginger, and vanilla, with a bright, juicy acidity and a long, flavor-saturated finish.

This coffee brings together Geisha, Typica and SL34, grown in Hōlualoa, North Kona, and processed using our proprietary washed fermentation utilizing different wine yeast strains to amplify clarity, sweetness, and tropical fruit expression.

This is Kona at its most vibrant.

Kona Tropical Punch — Light Roast 100% Kona Coffee (Washed & Yeast-Fermented) A vibrant 100% Kona coffee with tropical fruit notes, yeast-fermented washed processing, Typica–SL34–Geisha varieties, and 95-point acclaim. Explore Paradise’s Kona Discovery Collection.