Kau Coffee Mill grows and roasts its own coffee on the volcanic slopes of Mauna Loa in the Ka'u District of Hawaii's Big Island, one of the newest and most distinctive growing regions in American specialty coffee. The beans are hand picked, sun dried, and slow roasted in small batches, preserving the character that comes from the area's unique volcanic soil and microclimate. The operation runs on hydroelectric power as part of a broader commitment to soil conservation and water preservation, and the company supports local education programs through the Olson Trust. Ka'u coffee remains exceptionally rare, and the mill's estate grown approach gives it end to end control from seedling to roasted bean.