Learn firsthand what it takes to cultivate, process, roast, and ship our award-winning 100% Kona Coffee – while standing on one of the most beautiful spots in Hawai‘i.
Our Kona Coffee tours are by appointment only.
We are busy growing, roasting, and shipping the world’s finest 100% Organic Kona Coffee on our farm every day. Tours only happen at pre-arranged times when we can give you our undivided attention. Please fill out our contact form to schedule a tour.
Your Kona Coffee plantation tour will be small and private.
Your farm tour will be an exclusive and private event led by the owner of Pele Plantations. This is a tour of a working family farm, and not a retail showroom. You’ll get to see everything we do here, and ask all the questions you want.
We do not permit tour buses. Farm tours are usually private: one tour per group/family. If we have two groups that are interested in the same day, we will run it by you first to see if you're willing to share!
Our farm tours are free. We invite you to visit as our guests, learn about what we do, and taste our organic coffee. You will have the opportunity to buy some freshly roasted coffee at the end of the tour if you wish.
What You’ll See
The Kona Coffee Trees
The species of coffee tree planted here is Kona Typica – coffea arabica, identical to the original trees discovered in Ethiopia around 640 AD. You will learn the difference between this specialty tree and the Robusta, grown in Brazil and Vietnam, and the Caturra trees grown on other Hawaiian islands.
Picking, Pulping, and Drying
100% Kona Coffee
As you walk through the coffee trees, depending on the season, you may see an array of colors,
ranging from green to orange to red. Sugar, called mucilage, appears only when the beans turn red. The beans inside the cherry skin, develop in different sizes (Extra Fancy, Fancy, Kona No. 1, Prime, and Peaberry) that can be sorted using screens through which only one size passes at a time.
Within a few hours of picking, the cherry is run through our Penagos Pulper, to squeeze the two seeds out of the red skin. The slippery seeds are then placed in a fermentation tank overnight, to give natural yeast the time to ferment the sugar off the surface. After rinsing, the beans are spread to dry on the deck of our traditional hoshidana (drying deck), which has a rolling roof to cover the beans in the event of rain. It takes 7–14 days to dry the beans to an optimal moisture level of 10-13%. From here, the beans are stored as pergamino, or parchment. The parchment is stored at 65 F and 65% humidity so that the beans do not lose color or become moldy.
Roasting and Tasting
The last stop on every tour is our history wall and roasting room. This is where we air roast all our coffee. If you arrive during a roast, you will be able to experience the wonderful aroma of freshly roasted coffee. There is nothing like it!
Of course, you’ll have the chance to sit and enjoy the view while sipping some of our award-winning 100% Kona coffee. It’s the perfect way to end our time together.
Feedback from years of tour guests tells us that our tour is “the highlight of their trip to the islands.” We look forward to welcoming you!