Koa Coffee Peaberry Kona Medium Roast

Name: Koa Coffee Peaberry Kona Medium Roast
Brand: Koa Coffee

Most coffee cherries hold two flat-sided beans, but about 3 to 5% hold a single small, round one called a peaberry.

Last updated November 4, 2026. Confirm current stock and price at the roaster.

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What the roaster tells us.

Most coffee cherries hold two flat-sided beans, but about 3 to 5% hold a single small, round one called a peaberry. In Kona that means only 3 to 5 bags out of every 100 are peaberry, and demand runs high enough that Koa buys extra unroasted peaberry from small farms that don’t sell to the public. Koa calls it the Champagne of Kona and describes it as full-bodied and smooth with a hint of bite. It’s a medium roast, 100% Kona, sold from 8 oz bags up.

Product details checked 2026-11-04. Roaster descriptions can change between lots. Tasting notes describe sensory impressions, not a guarantee of how your brew will taste.

Where it’s from

Hawaii, Kona

RoasterKoa Coffee

OriginHawaii, Kona

ProcessNot specified

RoastMedium

From farm to cup

Where it grew, how it was made, how it’s roasted.

Straight from the roaster’s listing — no guesswork added.

Step 01 · OriginGrown

Hawaii, Kona

Step 02 · ProcessProcessed

Not specified

Step 03 · RoastRoasted

Medium

Before you buy

Is it right for you?

You’ll like it if…

You want a balanced, medium-roast cup that works with or without milk.

The details

Variety: Kona Typica (peaberry)
Producer or farm: Koa Coffee
Bag size: 8 oz bag (1 lb and 2 lb available)
Price: $60.00
Price per ounce: $7.50 per oz

From the roaster’s listing, checked November 4, 2026. Prices change.

About coffee from Kona, Hawaii

Kona coffee is grown on the slopes of the Hualālai and Mauna Loa volcanoes on Hawaii's Big Island. It's one of the few coffees grown in the US and is known for a smooth, mellow cup. Check labels carefully: under Hawaii law a "Kona blend" only needs 10% Kona coffee.

How to brew it

Starting recipes for this roast level. Adjust grind and ratio to taste; the roaster’s own guidance always wins.

Method	Coffee	Water	Grind	Water temp	Time
Pour-over Our pick	15 g	250 g	Medium-fine	93°C / 200°F	2:30–3:30
French press	30 g	500 g	Coarse	93°C / 200°F	4 minutes
Cold brew	100 g	800 g	Coarse	Cold water	12–18 hours in the fridge

The people behind this coffee

Meet Koa Coffee

Koa Coffee began as a small family business on Hawaiʻi Island in 1997 and grows its reputation on 100% Kona coffee. Its coffees have won the Gevalia Kona Coffee Cupping Competition and PCCA Coffee of the Year, and Forbes named it the Best Coffee in America in its 50 of America's Best list. Koa says its cherries are picked by hand only when fully red, and the team cups every roast before it ships. Kona coffee grows in one small district on the volcanic slopes of Hualālai and Mauna Loa and makes up less than 1% of the world's coffee, which explains the price.

All Koa Coffee coffees

Espresso starting point

Dial it in

A 1:2 dose-to-yield ratio is a common place to start. Adjust grind and taste — the roaster’s own guidance always wins.

Your dose18 g

In18g

Out36g

Time25–30s

Compare

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