About Us

We're trying new things and mixing them with the old things and seeing if that makes a positive impact in cup quality.  In 2023, we experimented  by processing our coffee 14 different ways.   We also collaborated with UH to isolate different yeasts found naturally in our coffee field resulting in 8 different nano lots.   In 2024, we selected the best two processing methods and yeasts from the 2023 tests.   We are trying our hand at some co-ferments, lactic ferments, and our mainstay of anaerobic processing methods from the last trials we did.   It's pretty neat.   In 2025, we planned to reset the field for 2026.

Our 2026 harvest season is underway.  This year our bourbon is a yeast inoculated anaerobic washed process.  An initial cupping points to it being clean and fruity with notes of stone fruit and a citrus finish.      

Maunawili Coffee started as a pandemic project with major contributions by Juli Burden, Rick Merker, and Ben Gwerder, in collaboration with HARC.  We produce specialty coffee and  support various research initiatives.