The Kaanapali Classic is our gourmet coffee grown on the northwest side of Maui at the 500 ft. elevation. This coffee was machine picked and processed.
Beans were purchased from Kaanapali Estate Coffee and aged for a smoother low-acid coffee. This coffee was French roasted on our circa 1905 antique Royale #2 Coffee Roaster.
M. J.’s Private Reserve is hand-picked and processed at our farm on Omaopio Road in Kula at the 1900 ft. elevation. M. J. and his crew select only the finest, ripest coffee cherries. After picking, the coffee cherries are poured into a pulper to separate the fruit from the seed. The seed is covered with a slick film called musaledge.
To remove the musaledge we soak the beans in fresh water, keeping the water level an inch above the beans. This is called the fermentation process. We leave the beans submerged approximately 16 - 20 hours. Then the beans are carefully rinsed and are put out on drying racks.
After placing the beans on the racks we rake them 3 to 5 times a day for the first 5 days to get them evenly dry throughout the batch. They are then raked once a day for 4 to 6 weeks depending on the weather, allowing the mauka (windward) breezes and the sunshine to slowly dry the coffee into the parchment stage.
We store our beans in the parchment stage in burlap bags, dating and identifying when they were picked and processed.
We roast our beans in small batches, generally 7 - 8 lbs. at a time in our antique circa 1905 Royale #2 Coffee Roaster made of copper, silver and brass. We hand mark each bag with the “roasted on” date to assure our customers of the freshest, most delicious coffee available.
Then we carefully pack and ship all over the world. Start your day with a delicious cup of Maui Jo.