Kona Monarch Estate Gesha
*Wednesday Only Roast- This coffee only roasts on Wednesdays and will ship out that day.
ORIGINCountry: United States
Greg and Susy Stille, owners of Monarch Coffee Estate in Holualoa on the Big Island of Hawaii, are longtime friends and business partners of Equator. They credit Finca Sophia, the farm co-owned by Equator founders Helen Russell and Brooke McDonnell in Panama, as an inspiration behind starting their own farm. Like Finca Sophia, Monarch Coffee Estate is producing the acclaimed, but demanding Gesha variety (also known as Geisha) and is testing the limits of producing the highest quality coffee in the Kona growing region. Last July, Greg and Susy were awarded both 1st and 3rd place awards at the annual Hawaii Coffee Association conference competition, where coffees from over 100 farms all over the islands were submitted.
Monarch Coffee Estate was the first farm in Hawaii to produce Gesha, and getting seedlings cleared by the Hawaii Department of Agriculture was no easy feat. The seedlings, which Greg and Susy purchased from the award-winning Peterson family farm, Hacienda La Esmeralda in Panama, needed to be grown under quarantine for a year to prevent contamination and the spread of non-indigenous pests before being released to be planted on the farm.
Greg and Susy’s relentless dedication to producing the best tasting coffee possible extends to sustainability and maintaining the integrity of the land they work. In order to protect the wildlife and waterways, harmful chemicals and pesticides are never used, and ample rainfall and a water collection system keep water usage low. Byproducts from coffee processing are recycled whenever possible, including water used during fermentation being repurposed for irrigation and coffee pulp being utilized as organic fertilizer.
All of this hard work results in a delicious and unique coffee, unlike anything we’ve tasted from Hawaii in the past. Equator’s Warfield café manager, Meg Skop, has decided to use this Gesha lot from Monarch Estate in this year’s United States Barista Competition. Its distinct fruit and floral qualities translate beautifully to both espresso and brewed coffee, and it will be available in all our cafes on pour-over during the month of March.