Ka'u Mountain Farm is located in the remote and peaceful Wood Valley that lies on the eastern slopes of Mauna Loa, one of the largest active volcanoes on earth. It is part of the Ka'u region of Big Island, with the farm situated at an elevation of 2,300 feet.
Our primary varietals are Typica and Caturra, with a small patch of Geisha trees planted this year. Most of our coffee is processed with the washed method, but we are currently experimenting with wine yeast inoculation, as well as honey and natural processes.
Owner, Dennis Albert, acquired the farm in 2001, and managers Ruslan Kuznetsov and Alla Kostenko moved to the farm and have been maintaining its day-to-day operations since 2018.
In the 2019 HCA statewide cupping competition three of our coffees placed in the top 30, as well as receive 92 and 93-point ratings from Coffee Review.
Farm Managers: Rus & Alla
Acreage: 12 acres
Elevation: 2,300 ft
Coffee Varietals: Typica, Red Caturra, Yellow Caturra, Geisha
Processing Methods: Washed, Natural, Honey, Yeast Inoculation
How did you become a coffee farmer?
Seven years ago we met a local couple who owned and operated a small coffee farm and roastery. It was exciting and intriguing the way they talked about coffee and we wanted to get involved.
Years in coffee: 7 years, with the last three years living on a farm and running its day-to-day operations
What are your biggest challenges as a coffee farmer?
Working in the prolonged rainy season.
What are your biggest joys as a coffee farmer?
Being born and raised in small towns of Ukraine (Rus) and Russia (Alla) growing coffee still sounds exotic to us. We like that every day at the farm is different. Working with plants and being close to the earth in a beautiful high-elevation yet still tropical valley and knowing that we are producing a truly special exceptional product makes this a dream job.
Where can your coffee be found for purchase?