Hawai'i Monarch Kona Pacamara Natural Maceration

Flavors of tropical fruits, jam, and cream

Oliver's favorite varietal from Monarch. Cultivated by the skilled hands of Abby and Sal Munoz on the storied slopes of Hawai‘i Island’s Kona district, this exceptional Pacamara showcases the best of Hawaiian terroir, tradition, and innovation.

Grown at elevations between 2,000 and 2,500 feet in rich volcanic soil, the Pacamara trees flourish under Kona’s temperate climate, characterized by misty mornings and bright afternoons. Abby and Sal practice precise cherry selection, harvesting only the ripest fruit at peak maturity. The cherries then undergo a natural maceration process, a carefully controlled fermentation in their pulp, which heightens the complexity and deepens the tropical character of the cup.

Origin: Kona District, Hawai‘i IslandElevation: 2,000–2,500 ftProducers: Abby & Sal MunozVariety: PacamaraProcess: Natural Maceration

Grown by Abby and Sal Munoz in the Kona District of Hawai‘i Island, the Hawai'i Monarch Kona Pacamara Natural Maceration represents a unique intersection of American coffee production and specialized processing. This lot features the Pacamara varietal, a hybrid known for its large bean size and complex profile. By utilizing a natural maceration technique, the producers have influenced the final cup, which Olympia Coffee Roasting describes with notes of tropical fruits, jam, and cream.

Natural maceration is a sophisticated approach within processing methods that often emphasizes intense fruit-forward characteristics and a syrupy mouthfeel. While every harvest is distinct, coffees processed in this manner frequently exhibit a heightened sweetness and depth that can be mapped using a standard flavor wheel. This specific offering from the USA highlights the potential of the Kona region when paired with meticulous post-harvest handling and the distinct genetic traits of the Pacamara plant.