The Ka‘anapali Estate
A vintner's approach to coffee
Like fine winemakers who search for the perfect match between grape and growing conditions to turn an ordinary wine into one of the finest vintages in the world, so is our quest to produce a bountiful range of unique, distinctive, high quality coffees from the Ka‘anapali Estate. Our pioneering varietal research has enabled MauiGrown Coffee to match some of the finest Coffee arabica with the ideal growing conditions of the West Maui Mountains.
The breathtaking estate is planted in hedgerow style with trees spaced 36 inches apart and 12 feet separating each row. The entire farm is drip irrigated from West Maui's fresh mountain streams, which feed the 100-year old ditch system formerly used by the sugar plantation. Pu‘u Kukui, the second wettest spot in the world and highest peak in West Maui, stands guard above the gentle slopes of the Ka‘anapali Estate.
Coffee plants are harvested for their cherries once a year, starting around September. MauiGrown Coffee's processing plant not only pulps and dries the parchment coffee, it also separates ripe from overripe and immature coffee cherries. Coffee is then sent through the dry mill for hulling, polishing and grading by size. What comes out of the dry mill is the result of 12 months of growing and bean maturation after flowering.
The Art and Science of Coffee Cultivation
A machine designed for coffee harvesting shakes the branches to release the fruit.
The cherries are wet processed, using water to remove the fruit from the seeds, or "beans," resulting in a clean, vibrant taste.
The beans are dried in mechanical dryers to ensure even drying. Green beans are then sorted and bagged in 100-pound burlap sacks, ready for roasting and purchase.