you can taste the volcanic soil in every cup at lyman kona coffee farms. these aren't the watery tourist blends you'll find in hotel lobbies. the lyman family sources directly from kona belt estates, where coffee cherries ripen slowly in hawaiian mountain air. their medium roast hits different when you know the beans grew in actual lava rock. the cup finishes clean, almost mineral, like drinking liquid terroir. this is what kona coffee should taste like before marketing departments got involved.
curated by gautam khorana, editor · updated
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