Kona coffee Tag

Use the right type of coffee maker.  We recommend a French press or any other type of filterless coffee maker.  Filters don't just keep grounds from getting into your coffee.  They also filter out the oils that provide flavor. Take your time.  We recommend one rounded tablespoon of ground coffee per cup of water, and recommend that you use a fine grind.  You'll vary that according to your personal tastes, but no matter what your cofee to water ratio, let it steep for at least 3 minutes (5 is better) to allow the coffee to develop all its flavors. We provide cupping instructions for your convenience with every order.

We think it's as important to TRY nkope as it is to buy nkope.  That's why we feature nkope Pure Hawaiian Coffee at our roasting partner's showroom (733 Auahi St. in Honolulu), and at their booth at the Kapiolani Community College farmer's market every Saturday.  At either location, you can try our smooth, deep, complex coffee hot or over ice.  Our staff know a lot about pure Hawaiian coffee, and if our roaster isn't busy roasting fresh beans, you can meet him, too!

They call some Hawaiian coffee gold because it's as precious and rare as gold.  But Kona is not the only place that delicious Hawaiian coffee grows!  Coffee is grown on every Hawaiian island, and is commercially harvested on the islands of Hawaii, Maui, Kauai, Oahu and Molokai.  If you don't have time to try them all, try nkope.  We blend the finest coffee from all the islands, roasting each type of bean separately to release its unique flavor.  Together, they deliver a smooth, flavorful blend of pure Hawaiian coffee that's even more rare than gold!

People ask this question because coffee grown in the Kona region of the big island of Hawaii is so well known. First, not all Hawaiian coffee is grown in Kona.  On the "Big Island," coffee grows in other regions, Puna, for example.  Coffee is also grown on the islands of Kauai, Maui, Oahu and Molokai and I'll bet somebody even has coffee trees on Niihau! Second, if you give the very same green coffee beans to 3 different roasters, odds are, you'll get 3 very different coffees.  The beans are really important, but so is the roasting technique. With nkope, we were after two key things:  Sometimes even the best smelling and tasting coffee has a "sour" or acidic after taste.  It can linger in your mouth and actually taste bad -- especially if it stays on your tongue too long.  That's why

We wanted a company name as unique as our coffee with just a little Hawaiian twist.  In Hawaiian, the word "na" means the, and "kope" means coffee.  We shortened it to nkope which means, simply, the coffee.  Just like our 100% Hawaiian coffee, it's pure and simple.  We begin  by choosing the best beans from the finest growers in Hawaii.  We roast the 4-5 varieties of beans separately.   We  blend them after roasting to create a wonderful melange of dark, medium and light roasts with undertones of cherries, berries, chocolate, cinnamon  and our rich Hawaiian earth in every cup.  It's not just any coffee.  It's THE coffee.  And our name says it all.