Olympia Coffee Roasters

Hawai'i Monarch Kona Pacamara Natural Maceration

Grown at 2,000–2,500 feet in the Kona District of Hawai'i Island, this Pacamara is cultivated by Abby and Sal Munoz in rich volcanic soil under temperate conditions of misty mornings and bright afternoons. The natural maceration process—a controlled fermentation in cherry pulp—deepens tropical character and amplifies complexity. Precise cherry selection ensures only ripe fruit at peak maturity enters fermentation. This is Hawaiian coffee that honors both tradition and the distinctive potential of the Pacamara varietal.