Delvin Navarro - Pink Honey Typica, Ka'u Hawai'i

Origin

Tasting notes

Character

• Experimental
  50
• Funky
  40
• Sweet
  25

A message from Amber ā For years, we talked about bringing in a coffee from Hawai‘i. But not just any Hawaiian coffee, it was important that we found one grown by an Indigenous Hawaiian producer whose work reflected the level of care, intention, and connection to the 'āina (land) that we hoped to share through Stamp Act. That search took over a year. In October 2025, Andy and I traveled to Ka‘ū on the Big Island with my dad, who is Native Hawaiian, to visit Delvin Navarro’s farm after learning about his work through the Hawai‘i coffee community. Walking the land with Delvin, in a region known as Kauʻmaikaohu (“where the clouds rest”), felt significant. The constant cloud cover and elevation create an unusually lush growing environment — dense vegetation, slow ripening, and some of the healthiest coffee cherry we’ve ever seen. This year, we’re honored to release Delvin’s coffee. It marks the first time Delvin’s coffee has ever been made available in the continental U.S. Grown at 2,000 ft elevation in Ka‘ū, this lot underwent 170 hours of anaerobic fermentationAnaerobic fermentationCherries or depulped seeds ferment in sealed, oxygen-free tanks. Produces intense, unusual flavors — cinnamon, bubblegum, boozy fruit — that divide opinion. before drying as a pink honey processHoney processThe skin is removed but some sticky fruit mucilage is left on during drying. Lands between washed and natural: more sweetness and body than washed, cleaner than natural.. The result is intensely expressive while still remarkably restrained — tropical fruit, mango, florals, and a beautiful sweetness. In 2025, Delvin received top honors at the Hawai‘i Coffee Association competition for Best Coffee in Hawai‘i. Only 150 lb were produced for this release. Really proud of this one🌺🤙 Tasting NotesTasting notesThe flavors a roaster perceives in the cup — 'jasmine, apricot, black tea'. Descriptive associations, not ingredients: nothing is added to the coffee.: Tropical fruits, mango, floral Origin: Ka'u, Hawai'i Producer: Delvin Navarro - Navarro Farms Altitude: 1850 -2000 feet above sea level CultivarVariety (cultivar)The botanical subtype of the coffee plant — Gesha, Bourbon, SL28 — analogous to grape varieties in wine. A major driver of cup character alongside origin and process.: TypicaTypicaThe oldest cultivated arabica lineage, ancestor of most Latin American coffee. Low yield, clean and sweet cup; the baseline other varieties are measured against. Process: 170 hours anaerobic fermentation before drying as pink honey