Maui Estate Coffee

High in Upcountry Kula, Maui Estate Coffee embodies a family's passion for exceptional Hawaiian coffee. Since 1989, the kama'aina Andersen family has tended their small estate at 3,300 feet, where volcanic soil and unique microclimates nurture their beans. Erik Andersen's dream of coffee farming, sparked by inspiration, evolved into a dedicated farm-to-table operation, showcasing a deep connection to their Kula land. They cultivate coffee on their acre-and-a-half family homestead, ensuring each bean reflects Kula's singular terroir. Their meticulous, small-batch approach involves Erik personally hand-picking ripe cherries, yielding around 1,000 pounds of coffee annually from two harvests. Offerings include distinctive Kula Medium and Dark Roasts, hinting at flavors like peach, nuts, and tiare, alongside a French Roast. A unique highlight is their Coffee Cherry Tea, sustainably crafted from sun-dried coffee cherry skins—typically a cast-off part of the berry—resulting in a naturally sweet, smooth drink. This "farm to cup" philosophy also extends to supplying like-minded local businesses. Maui Estate Coffee's commitment to quality and authenticity results in coffee consistently praised as smooth, strong, bright, and complex. Their dedication has earned accolades, including Hawaii Coffee Association awards and recognition from professional tasters for "one of the smoothest flavors in Hawaii." Visitors seeking a genuine taste of Maui-grown coffee, cultivated with generations of local care and dedication on the slopes of Kula, will appreciate the special experience Maui Estate Coffee offers.

There is a side of Maui that is often unseen by most. The elevated land of Upcountry Kula, perched at 3,300 feet, is home to Maui Estate Coffee Co., the purveyors of the finest beans in Hawaii. As kama'aina of Maui, Hawaii, the Andersen family is well-loved and regarded for their kind, generous spirits and widespread creative pursuits from metal work to music, hula and the arts. In 1989, In 1989, Erik opted to plant coffee trees on an acre and a half of land at his family homestead homestead instead of the far less labor intensive protea plants or avocado trees. After nearly twenty years of "working my day job and raising three great kids," Erik was ready to pour his energy into harvesting coffee beans. Turns out, Kula's high elevation paired with its rich volcanic soil and intermittent bursts of sunlight between thick cloud cover are ideal conditions to grow and harvest coffee. Erik now works the land day in and day out to produce two harvests a year resulting in 1,000 pounds of wonderfully rich and smooth coffee.