COFFEE MENU

We have coffee from various Hawaiian Islands.

They are all 100% single estate. All coffees are served in a French press.
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•Eddie Sakamoto “Private Reserve”
(Holualoa, North Kona)
These are coffees that have been aged, sun-dried twice, and done to a medium roast,
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which some believe help to bring out the subtle nuances of the coffee and provide it with
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more structure. The more age a coffee has on it, the more chocolate/mocha flavor will
become predominant and apparent.
2003 Vintage, Aged
2002 Vintage, Aged
x 2001 Vintage, Aged
•Mamaki Hawaiian 2000 Vintage, Aged
Herbal Tea 1999 Vintage, Aged
(Hawaiian Organic Certified) and
Whole White Wild Mulberry Leaves Alan Wong’s Private Label Kona Coffee
“An Old Hawaiian Cleansing Tea” Is from Holualoa in north Kona and is done in a regular roast, providing a full flavored
coffee with a toasty aroma and earthy tones.
Regular Roast
•Jasmine Dragon
Phoenix Pearls •Onaka Ranch Kona Cowboy Coffee
Fragant pikake flavors
(Honaunau, South Kona)
this delicate green tea
On his last trip to Kona, Chef Wong visited the house of Charly and Gwen Onaka in
Honaunau. Little did he know that Charly’s family was the first Japanese paniolo rancher in
Lychee Tea Hawai’i. The terroir of Honaunau produces great coffee; strong, very aromatic, and full
flavored with low acid. This one is like a “in your face” Cabernet.
Succulent lychee flavors

this delicious black tea blend

•Organic Lafayette Coffee
(Honaunau, South Kona)
Sen Cha Tea 2004 Kona Coffee Festival Cupping Contest First Place
Green tea grown in “EM Grown” in Hawaii. Currently Chef Alan Wong’s Favorite
the shadow of Mt. Fuji

•The Rising Sun – Will & Grace Coffee

Ceylon Silver Tips (Pahala, Ka’u)
Rich, full-bodied black
Grown amidst Macadamia Nut orchards, Eucalyptus trees, and rich volcanic soil on the
from Sri Lanka
slopes of Mauna Loa in Pahala, Ka’u. Like a very well made, powerful Burgundy, full
flavored, well balanced, with a long finish. The best thing is you feel like you are really
drinking a great cup of coffee that gets better as it gets warm. Their 6th place finish by
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Specialty Coffee Association of America (SCAA) 2007 International Cupping Competition is
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visit website
DINNER MENU | DESSERT MENU
•Marlon Biason’s Aroma Farms Coffee
(Pahala, Ka’u)
On a recent trip to Pahala, Ka’u on the Big Island, Chef met Marlon and visited his farm.
He was most intrigued by his 9th place ranking by Specialty Coffee Association of America
All menu items and prices (SCAA) 2007, International Cupping Competition. It is like a rich, luscious full flavored
are subject to change based Cabernet Sauvignon. It has a full body, big aroma, medium acid with hints of caramel and
 on availability of products. chocolate. It has a buttery finish, as you will taste as it stays on your palate for a long
time.
Reservations recommended. visit website
call: (808) 949-2526

•Rusty’s Hawaiian
VISA, MasterCard, (Pahala, Ka’u)
American Express, Diners Club Chef’s latest foraging led him to Pahala, Ka’u on the Big Island. There he met and visited
and JCB accepted. Lorie Obra’s coffee farm located at 2,000 feet elevation atop Cloud’s Rest, where the fog
from Mauna Loa sits on the coffee. Lorie dries and roasts her own beans. Chef had lunch
with her and tried her coffee, it was great! A very clean and refreshing cup of coffee.
visit website

•Aikane Plantation Coffee Company

(Pahala, Ka’u)
In 2006, the Department of Agriculture created the “Hawaii Seal of Quality.” It provides a
point of origin, authenticity, and represents a high quality product. Aikane Plantation
coffee bears this seal of quality. This farm in Ka’u actually planted their first crop of coffee
in 1894 by “Papa” Searle. Like the other Ka’u coffees, it is very full bodied and earthy with
great balance and low acid.
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•Waialua Estate
(North Shore, Oahu)
Produced on the north shore of Oahu and done in a medium roast, this coffee has smoky
aromas, rich flavor and a tart, biting finish.
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•Kauai Espresso
(Eleele, Kauai)
Espresso roasted coffee from the Poipu estate on Kauai located south of the Koloa area
near the ocean. Smooth in taste with a richer and darker aroma compared to regular
Kauai coffee.
visit website

•Blair Estate Organic Coffee

(Kalaheo, Kauai)
From Kalaheo, Kauai, this is a great organic coffee that is full bodied and strong like the
Europeans like it. A coffee that is low in acidity but powerful and only available in very
limited quantities.
visit website
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•Malulani Estate
(Kualapuu, Molokai)
"The aroma reminds me of a roast prime rib of beef or pot roast. I find that interesting
because the terrior creates something that I associate with something delicious. Low acid,
good body. Good nose. Made like a great syrah."
visit website
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AVAILABLE FOR RETAIL PURCHASE

•Alan Wong’s Private Label Kona Coffee

8 oz. bag