“Crafted on Volcanic Slopes, Enjoyed Everywhere.”

Mulvadi 100% Kona Coffee is grown on the volcanic slopes of Hawaii’s Big Island, where mineral‑rich soil and ideal climate create a naturally sweet, smooth cup. Expect flavors of chocolate, caramel, and roasted nuts, balanced by gentle acidity. The after‑taste is clean, slightly sweet, and pleasantly lingering — a signature of true Kona coffee.

Unique Points:

Grown in rare volcanic micro‑climate
Hand‑picked for consistent quality
Less than 1% of global coffee production
Smooth, low‑acidity profile ideal for daily drinking
Trusted Hawaiian brand for over 25 years

Pour‑Over (Hario V60 or Similar)
Enjoy a clean, sweet, and aromatic cup that highlights Kona’s natural smoothness.

You’ll need:

Medium‑grind coffee (similar to table salt)

Hot water at 92–94°C (197–201°F)

Filter cone and paper filter

Steps:

Add 15g of coffee to the filter.

Pour 30ml of hot water to bloom for 30 seconds.

Slowly pour the remaining water in 2–3 stages until you reach 240ml total.

Total brew time should be 2:30–3:00 minutes.

Enjoy a smooth cup with notes of chocolate, caramel, and roasted nuts.

French Press
A fuller, rounder body that brings out Kona’s natural sweetness.

You’ll need:

Coarse‑grind coffee

Hot water at 93°C (199°F)

Steps:

Add 18g of coffee to the press.

Pour 300ml of hot water and stir gently.

Steep for 4 minutes.

Press slowly and serve immediately.

Expect a warm, nutty finish with a soft lingering sweetness.

Espresso
A smooth, sweet shot with low acidity — ideal for milk drinks too.

You’ll need:

Fine‑grind coffee

Espresso machine

Steps:

Dose 18g of coffee into the portafilter.

Extract 36g of espresso in 27–30 seconds.

The result is a balanced, sweet shot with a gentle nutty after‑taste.