Kona Restoration Coffee Grown at 1,500 feet on the slopes of Mauna Loa, this elegant Kona Typica is cultivated within a living restoration project, where coffee is only one part of a much larger system. At Kona Restoration Farm, native ?ohi?a and mamaki return to the landscape, growing alongside coffee and cacao. What was once depleted is being carefully rebuilt—layer by layer—into a diverse, functioning ecosystem. The result is not just a farm, but a place coming back to life. That work begins in the soil. Beneath the trees, a nutrient-rich mulch of macadamia husks, spirulina, and fishmeal is fermented to nourish microbial life, strengthening root systems and supporting long-term plant health without reliance on chemical inputs. It’s a quiet, deliberate process, but one that shapes everything above it. Here, farming follows a simple idea: when the land is restored, it can sustain itself. Coffee grown in this environment develops with a natural clarity—an expression of balance between cultivation and ecology. Cherries are harvested and guided downslope through gravity-fed systems that move with the terrain, preserving both quality and intention at every step. A remarkable Kona Typica, shaped by restoration, biodiversity, and a deep respect for place.