This fancy grade Kona is grown under ideal growing conditions which results in a beautiful, large, and even bean. The coffee tastes as good as it looks: superbly aromatic, medium to low acidity, with a perky tang.

Lions Gate Kona coffee is grown on "heirloom" trees that are from 60 to 100 years old. Like a fine wine grape, age adds body and depth to coffee.

Kona is ripe from September through December and each one of the 3,000 trees must be hand-picked several times during the season. Once picked, Lions Gate pulps and process the coffee cherry immediately to prevent spoilage.

Once milled, Lion's Gate spreads the wet beans out on a "hoshidana" drying rack for at least 7 days. This allows the beans to seal up and preserves the flavor. The drying coffee is called "parchment" or Kona Gold because there is a golden skin covering the bean.

Once dry, beans are milled to remove the parchment skin, and graded. Only beans which grade (primarily by size) as Prime and above can be called "Kona", the remainder is called "Hawaiian". Finally, green Kona ready to roast! It takes about 7 pounds of cherry to get to one pound of roast.

Old City Coffee roast in tiny batches!

We offer whole bean 100% Kona in medium roast.