Aloha Star Canela:

We’re thrilled to present this exclusive Holiday release coffee from Aloha Star Coffee Farms, in collaboration with the talented Karina, Armando, and their son Elias. This special micro-lot, a blend of Typica and SL-34, was co-fermented with cinnamon bark for 24 hours, then processed using a unique pulp-drying method pioneered by the farm to conserve water. The result is a cozy, comforting, and sweet coffee that’s perfect for the holiday season—a warm, festive hug in every cup!

Yamagishi Special Process: 

This Kona coffee showcases a controlled, technical approach to coffee production, highlighting the creative possibilities of the processing phase. PCR’s own Eric Musil sourced the coffee from Makalei Estates at 1500′ elevation on Yamagishi Farms. This coffee was hand-picked over two harvests in August and October 2024. After harvesting, the cherries were pulped, then fermented for 24 hours with the addition of malic acid to lower the pH and preserve the coffee’s bright, clean flavor. The seeds were then washed and dried to a moisture content of 10.5%, resulting in a uniquely vibrant and refined cup.