Cold brew rewards patience. Kona coffee rewards attention. When those two meet in the same glass, roast selection becomes the single most important decision you will make as a home brewer.
We have watched this play out season after season from our farm in Holualoa, Hawaii, sitting at roughly 1,400 feet above sea level on the slopes of Hualalai volcano. The same cherry, harvested from the same tree, processed through the same wet mill, and roasted to three different levels produces three dramatically different cold brew experiences. One of those experiences will suit your palate perfectly. The others may disappoint you if you do not know what to expect going in.
That is exactly why we wrote this guide.
Cold brew is uniquely suited to Kona coffee's natural flavor profile. Kona beans carry naturally lower acidity, complex sweetness, and a smooth, full body that traces directly to our volcanic soil, the afternoon cloud cover that cools the farm each day, and the mineral richness of Big Island growing conditions. Cold water extraction amplifies every one of those qualities. It suppresses acid further. It draws out sweetness without the sharpness that heat can introduce. The result, when roast is chosen thoughtfully, is one of the most satisfying cups you can make at home.
But roast level is not a small variable. It changes the chemistry of the bean, the porosity of the cell structure, the speed of extraction in cold water, and the flavor compounds that survive the long steep. Choose the wrong roast for your preference, and your cold brew will taste flat, bitter, or thin. Choose the right one, and you will understand immediately why serious coffee drinkers seek out 100% Kona for their cold brew specifically.
This guide answers the core question directly: which roast level works best for Kona cold brew? We cover the science of cold extraction, what roasting does to Kona beans at a chemical level, and then walk through medium, dark, and light roast in detail, with specific grind sizes, ratios, steep times, and tasting notes for each. We also cover the variables beyond roast, including grind consistency, water quality, and filtration, because roast selection alone will not save a cold brew with poor technique.
If you are just getting started and want to understand what cold brew coffee actually is before diving into roast comparisons, that background will help you get more from every section that follows. For everyone else, let us start with what makes cold brew different from every other method you might already use.
What Makes Cold Brew Different From Every Other Brewing Method
To understand why roast level matters so much in cold brew, you first need to understand what cold brew is actually doing to your coffee grounds. It is not simply drip coffee made with cold water. The extraction chemistry is fundamentally different, and that difference is what makes Kona coffee such an outstanding candidate for this method.
Most brewing methods use heat as the primary extraction engine. Hot water is aggressive. It moves quickly through the coffee bed, dissolving a wide range of compounds in a short period of time. That speed and heat efficiency is what allows espresso to extract in 25 seconds and drip coffee to finish in four minutes. Hot water does not discriminate much between the compounds it pulls. It takes acids, bitter compounds, aromatic volatiles, and sweetness all at once, and the balance of those elements in the finished cup depends heavily on brew time, temperature, and grind size.
Cold water works differently at every level. It is slower, more selective, and in many ways more forgiving of the coffee's natural characteristics.
The Science of Cold Extraction
Cold water extracts coffee compounds more slowly and more selectively than hot water does. Certain compounds that dissolve readily in hot water barely move in cold water at all. Chlorogenic acids, the primary contributors to coffee's sharp, bright acidity, extract at significantly lower rates during cold brew. Quinones and other bitter compounds that form during roasting and extract aggressively in hot water are also suppressed in cold extraction.
This selectivity changes the flavor profile of the finished cup in a way that nothing else replicates. Cold brew tends to taste smoother, sweeter, and rounder than the same coffee brewed hot, not because those compounds are absent in the bean, but because cold water does not pull them out at the same rate or concentration.
This is precisely why roast choice matters more in cold brew than it does in drip or espresso. In hot brewing methods, heat acts as a great equalizer, pulling aggressively from whatever compounds are present. In cold brew, the bean's existing chemical composition after roasting becomes the primary driver of flavor. What roasting left behind, cold water will faithfully extract. What roasting transformed or destroyed, cold water cannot recover. If you want to explore the immersion cold brew method in detail, that resource will give you a strong technical foundation to pair with what you learn here about roast selection.
Steep Time, Temperature, and Concentration
Standard cold brew parameters center around a steep time of 12 to 24 hours, with temperature ranging from 34 to 40 degrees Fahrenheit for refrigerated brewing or room temperature for ambient brewing. Each variable interacts with the others and with roast level in ways that matter.
Temperature affects extraction rate. Refrigerator cold brew extracts more slowly than room temperature cold brew, which means a 16-hour refrigerated steep might produce a similar result to a 10 to 12-hour room temperature steep. We generally recommend refrigerated brewing for Kona because it gives you more control, reduces the risk of fermentation during long steeps, and allows extraction to proceed gradually without spiking bitter compounds late in the process.
Concentration is controlled by your coffee-to-water ratio. Cold brew concentrate uses a ratio of approximately 1 part coffee to 4 or 5 parts water. Ready-to-drink cold brew uses a 1:7 or 1:8 ratio. Concentrate is meant to be diluted before serving. Ready-to-drink cold brew goes directly over ice. Most serious home brewers make concentrate because it stores efficiently in the refrigerator and allows them to adjust strength cup by cup.
Steep time interacts with roast level in a critical way that many home brewers overlook. Dark roasts, because they have a more porous cell structure, extract faster even in cold water. If you steep a dark roast Kona for 20 hours at refrigerator temperature, you will likely pull harsh, astringent compounds that undermine the natural smoothness Kona is known for. Light roasts, by contrast, have a denser cell structure and require more time for cold water to penetrate and extract meaningfully. Steeping a light roast for only 12 hours often produces a thin, underdeveloped result. Medium roast sits in the middle, which is one of several reasons it is the most reliable choice for cold brew. For a thorough step-by-step cold brew guide, that resource walks through equipment, ratios, and timing in practical detail.
Why Kona's Natural Profile Is Cold Brew-Friendly
Kona coffee grown on the Big Island of Hawaii benefits from a combination of geographic and climatic factors that produce beans naturally suited to cold brew. Our farm in Holualoa sits at an elevation that delivers cooler nighttime temperatures, which slow the development of the coffee cherry and allow more complex sugars to build up over time. The volcanic soil here is mineral-rich and well-draining. The afternoon cloud cover that rolls in almost daily off the ocean acts as a natural shade canopy, protecting the cherries from the kind of intense sun exposure that can accelerate development at the cost of nuance.
The result is a bean with naturally lower acidity than many other single-origin coffees and a sweetness that comes from the cherry itself rather than roasting technique. When you brew that bean as cold brew, the method amplifies exactly those qualities. Acid suppression in cold extraction combines with Kona's already low-acid baseline to produce a cup that is remarkably smooth. The natural sweetness of the bean, preserved particularly well through medium roast, comes forward without competing with sourness or bitterness.
Cold brew requires no added sweetener to taste smooth when it is made with quality Kona. It pairs beautifully with oat milk or coconut milk, or it can be served straight over ice. We consider cold brew one of the best showcases for 100% Kona because the method highlights what makes Kona coffee different without masking those qualities behind heat or speed.
How Roasting Changes Kona Coffee at the Chemical Level
Understanding what happens inside a coffee bean during roasting is not just interesting background information. It is the key to understanding why each roast level behaves differently in cold water and why your roast choice will determine whether your cold brew tastes exceptional or disappointing. This section covers the chemistry in straightforward terms so the recommendations in later sections make complete sense.
What Happens Inside the Bean During Roasting
Green coffee beans are dense, grassy-smelling, and nearly impossible to brew in any enjoyable way. The transformation that roasting creates is both physical and chemical, and it happens in stages that every roaster learns to read and respond to in real time.
The first major chemical process during roasting is the Maillard reaction, which begins around 280 to 300 degrees Fahrenheit. This is the same reaction responsible for browning bread, searing meat, and developing complex flavors in cooked foods. In coffee, the Maillard reaction creates hundreds of new flavor and aroma compounds from the interaction of amino acids and reducing sugars already present in the green bean. This is where most of coffee's chocolate, caramel, and nutty notes originate.
Caramelization follows at higher temperatures, typically above 340 degrees Fahrenheit, and continues the development of sweetness and body. The sugars in the bean break down into caramel compounds that contribute to the smooth, rounded quality of well-roasted coffee.
First crack, the audible snap that signals the bean expanding and releasing trapped moisture and carbon dioxide, marks the boundary between light and medium roast territory. Second crack, a quieter but more continuous crackling sound, marks the beginning of dark roast. Roasters who take beans into second crack or beyond are breaking down more of the bean's cell structure and allowing smoky, bittersweet, roasty compounds to develop.
The cell structure change is especially relevant to cold brew. Lighter roasts retain a denser, harder cell structure because the bean has not undergone the internal expansion and breakdown that second crack causes. Darker roasts are more porous, with a more open cell structure that allows liquid to penetrate and extract compounds more quickly. This is true even in cold water. A dark roast Kona bean will give up its compounds to cold water faster than a light roast Kona bean from the same harvest, and that difference in extraction rate must be accounted for in your steep time and ratio.
Roasting also progressively degrades chlorogenic acids, the primary antioxidant compounds in coffee. Light roasts retain the most chlorogenic acids. Dark roasts retain the fewest. This matters for cold brew because chlorogenic acids contribute to both the perceived acidity and the antioxidant content of the finished cup. A medium roast cold brew retains more of these beneficial compounds than a dark roast cold brew, while still delivering the body and smoothness that makes cold brew enjoyable.
How Caffeine Behaves Across Roast Levels in Cold Brew
The common belief that dark roast coffee has significantly more caffeine than light roast coffee is a persistent myth worth addressing directly. By weight, the difference in caffeine content between light and dark roast is small. Caffeine is a relatively stable compound that survives roasting better than most other coffee constituents. The difference is that dark roast beans are lighter in physical weight per bean than light roast beans of the same origin, because the roasting process drives off moisture and carbon dioxide. When you scoop coffee by volume rather than by weight, you end up with slightly more dark roast beans in the scoop, which produces a marginal caffeine increase. When you measure by weight, the difference nearly disappears.
What affects caffeine in cold brew much more significantly than roast level is your ratio and steep time. Cold brew concentrate, made at a 1:4 ratio with a 16 to 18-hour steep, can contain substantially more caffeine per ounce than a standard hot-brewed cup. When you then dilute that concentrate to ready-to-drink strength, the caffeine per serving comes back into a more familiar range. Kona coffee generally delivers around 80 to 120 milligrams of caffeine per 8-ounce cup when brewed at standard strength. Cold brew concentrate can push those numbers considerably higher before dilution. Understanding Kona caffeine compared to other origins provides useful context, since Kona's caffeine profile is shaped by the same volcanic terroir that shapes its flavor.
Grind size and steep time are the levers that most powerfully control caffeine extraction in cold brew. A finer grind with a longer steep at room temperature will produce a significantly more caffeinated result than a coarse grind with a shorter refrigerated steep, regardless of roast level. This is worth knowing before you blame your cold brew for being too strong or too weak based solely on roast color.
Flavor Compounds That Survive Cold Extraction by Roast Level
Cold extraction is selective, and that selectivity interacts differently with each roast level's remaining flavor compounds.
Light roast coffee retains the highest concentration of fruity esters and floral volatile compounds. These are the delicate, high-toned notes that make a well-made pour-over of light roast Kona taste like stone fruit, jasmine, or bright citrus. The problem for cold brew is that these volatile compounds are among the most difficult for cold water to extract. They dissolve more readily in hot water. Cold water's selectivity works against light roast because the compounds most responsible for light roast's appeal are precisely the ones cold extraction struggles to capture efficiently. The result is often a thin, underperforming cold brew that does not represent the bean fairly.
Medium roast retains a different set of compounds, the caramel, chocolate, and nut notes that the Maillard reaction and caramelization have built up. These compounds are more robust and more soluble in cold water than the delicate volatiles of light roast. Cold extraction handles them well, pulling them smoothly over a 14 to 18-hour refrigerated steep without the sharpness that hot water can sometimes introduce alongside them. This is why medium roast produces such consistent, satisfying cold brew results. The flavor compounds that survived roasting are exactly the ones that cold water extracts most effectively. Understanding how medium and dark roast differ in the cup helps clarify why that distinction becomes especially pronounced in cold brew.
Dark roast coffee presents a different set of survivors. The natural fruit and floral notes are largely gone. The caramel compounds are further developed into bittersweet, almost molasses-like forms. Smoky and roasty compounds from second crack are present. These are durable compounds that cold water can extract effectively, and in a quality Kona dark roast, they produce a bold, smooth, bittersweet cold brew without the char or harshness that lower-quality dark roasts often carry. The key distinction with Kona dark roast is that the bean quality underneath is high enough that the roast adds intensity without masking everything the terroir built into the cherry.
What this means for Kona specifically is that the bean's inherent sweetness is best preserved at medium roast in cold applications. Medium roast Kona cold brew tastes sweet not because anything has been added, but because the right compounds survived roasting and cold water drew them out faithfully.
Medium Roast Kona for Cold Brew: The Primary Recommendation
If you have read this far and want a single clear answer to take directly to your cold brew setup, here it is: medium roast Kona is the best choice for cold brew in most situations and for most drinkers. The reasons go beyond personal preference. They trace to the chemistry we covered above and to the specific qualities that make Kona coffee worth seeking out in the first place.
Why Medium Roast Is the Gold Standard for Kona Cold Brew
Medium roast occupies a precise sweet spot in the roasting process. It is developed enough to build the body, chocolate, and caramel notes that cold brew rewards, but it stops short of the breakdown that dark roast causes to the bean's remaining natural fruit notes and cellular structure. For Kona specifically, this means that medium roast cold brew delivers something rare: a cup that tastes simultaneously rich and nuanced.
The chocolate and caramel compounds that the Maillard reaction built during medium roasting extract predictably and completely over a 14 to 18-hour cold steep. There is no guesswork involved once you have your grind and ratio dialed in. The result is consistent batch after batch, which matters if you are making cold brew regularly.
Medium roast Kona also retains higher chlorogenic acid content than dark roast, which translates to antioxidant value in the finished cup. Cold brew already extracts fewer acids than hot methods, so the acids that do make it into your glass are mild and do not register as sharp or unpleasant. They contribute to complexity rather than bitterness.
The finished cold brew works beautifully in multiple serving contexts. Straight over ice, it is smooth and naturally sweet. With oat milk or coconut milk, the chocolate and caramel notes blend into something that tastes almost dessert-like without being heavy. As a base for coffee cocktails or creative cold drinks, medium roast Kona cold brew is flexible enough to hold its character alongside other flavors without being lost.
This is our direct recommendation at Buddha's Cup, and it reflects what we have observed across multiple harvests of watching the same Holualoa-grown beans perform across different roast levels in cold brew applications. When we want to show someone what Kona cold brew can do at its best, we use medium roast every time.
Optimal Parameters for Medium Roast Kona Cold Brew
Knowing that medium roast is the right choice is only the beginning. Getting the most from that choice requires attention to grind size, ratio, steep time, and water quality. These parameters are not rigid rules, but they represent the ranges that produce the most reliable and satisfying results for medium roast Kona specifically.
Grind size should be coarse, in the range of 800 to 1,000 microns or slightly above. This is significantly coarser than what you would use for drip, pour-over, or espresso. Coarse grinding reduces the surface area available for extraction, which is exactly what you want in cold brew where the coffee will be in contact with water for many hours. Sensory research on cold brew consistently supports coarse grinding as producing the best-rated results across taste, aroma, and body. For medium roast Kona, a coarse grind also helps prevent the mild bitterness that over-extraction can introduce in long steeps.
Ratio for concentrate should be approximately 1 part coffee to 5 parts water by weight. For ready-to-drink strength, extend to 1:8. We recommend starting with concentrate and diluting to taste, since it gives you more control and stores efficiently in the refrigerator for up to two weeks.
Steep time for refrigerated medium roast Kona cold brew sits at 14 to 18 hours. Fourteen hours produces a slightly lighter, more delicate result. Eighteen hours produces a fuller-bodied, more intense concentrate. We suggest starting at 16 hours for your first batch and adjusting from there based on your preference. Do not go beyond 20 hours for medium roast Kona, as the extraction will begin pulling compounds that add flatness rather than complexity.
Water quality makes a noticeable difference with any expensive, high-quality coffee, and Kona qualifies as both. Filtered water with low mineral content allows the coffee's own flavor to come forward without interference. Hard water with high calcium or magnesium content can dull the sweetness and add a chalky quality to the finish. If your tap water tastes good on its own, it is probably fine. If it tastes flat or heavily mineralized, filtered water is worth using. The immersion brewing approach for cold brew covers equipment and water considerations in practical detail if you want to go deeper on setup.
What to Expect in the Cup: Tasting Notes
Knowing what a well-made medium roast Kona cold brew should taste like helps you evaluate your results and make adjustments confidently.
The color of a properly made medium roast Kona cold brew concentrate is deep amber to mahogany, opaque and rich-looking in the glass. When diluted to ready-to-drink strength, it lightens to a warm, translucent reddish-brown that is visually different from the near-black you get with dark roast cold brew.
The aroma rising from a fresh glass is warm chocolate, with hints of roasted macadamia and a faint background caramel sweetness. If your Kona was harvested recently and roasted well, there may be a subtle fruity top note that the medium roast has preserved from the cherry. This is a quality marker worth looking for.
The flavor is smooth and chocolate-forward, with mild natural sweetness and almost zero perceived acidity. This is one of the qualities that consistently surprises people trying Kona cold brew for the first time. Coffee they expected to need sweetener tastes satisfying without it. The finish is clean and long, fading gradually without leaving bitterness on the palate.
When diluted with oat milk or coconut milk, the chocolate notes blend forward and the sweetness increases to something genuinely dessert-like. As a straight shot over ice, it is a showcase cup. As a base for more creative applications, medium roast Kona cold brew holds up beautifully. If you are curious about using cold brew as a cocktail base, the possibilities for using cold brew as a cocktail base are worth exploring, and there are specific ideas for Kona cold brew in cocktails that go well beyond the basics.
Dark Roast Kona for Cold Brew: When Intensity Is the Goal
Dark roast Kona cold brew is not a compromise or a second choice. It is a different experience from medium roast cold brew, and for certain drinkers and certain applications, it is exactly the right choice. The key to appreciating dark roast Kona cold brew is understanding what distinguishes a quality dark roast Kona from the dark roasts that give this category a poor reputation.
The Case for Dark Roast Kona Cold Brew
Many dark roasts from commodity or lower-quality coffee sources are taken dark specifically to mask defects in the green bean. When a roaster pushes coffee into second crack and beyond, they are replacing the bean's inherent flavor with roast flavor, which is a trade-off that works in favor of beans that are not interesting enough on their own. The result is often flat, ashy, or heavily bitter, with almost no origin character remaining.
Dark roast Kona is different. The bean quality going into the roaster is high enough that the natural sweetness and body of the Holualoa-grown cherry survive into the dark roast profile. The roasting adds intensity and bittersweet development without erasing what the terroir built. The result is a dark roast that is bold without being harsh, intense without being flat.
In cold brew specifically, dark roast Kona produces a concentrate that is bittersweet in a way that reminds many drinkers of dark chocolate or molasses. It is a fully caramelized, deeply developed flavor that holds its own against cream, sweeteners, or other flavors added to the cup. The more porous cell structure of dark roast beans means that cold water extracts compounds from them more quickly than from medium or light roast, which translates to a full-flavored cold brew in a shorter steep time, typically 12 to 14 hours rather than 14 to 18.
Dark roast Kona cold brew is best suited to drinkers who prefer bold, assertive coffee flavors. It is also the better choice when you plan to use cold brew in baking, cooking, or as an ingredient in desserts, where a more intense coffee flavor is an asset rather than something to balance.
Dark Roast Parameters and Common Pitfalls
Dark roast cold brew requires the same coarse grind as medium roast, 800 microns and above. If anything, you should err toward the coarser end of the range because the increased porosity of dark roast beans means they release compounds quickly even in cold water. A finer grind with a dark roast in cold brew is a reliable path to an over-extracted, astringent result.
Steep time for dark roast Kona cold brew should be capped at 12 to 14 hours under refrigeration. This is shorter than the medium roast window and that limit is important. Dark roast over-extracts more readily than medium roast in long cold steeps, and the compounds it releases in over-extraction are unpleasant in a specific way: a dry, mouth-coating astringency that no amount of dilution fixes satisfyingly. Pulling your dark roast cold brew at 12 to 14 hours prevents this and locks in the bittersweet, chocolate-molasses profile that makes quality dark roast Kona cold brew genuinely impressive.
Ratio for dark roast concentrate should be slightly more conservative than medium roast, approximately 1:6 coffee to water rather than 1:5. The faster extraction and more intense flavor development mean you do not need to use as much coffee to achieve a full-bodied concentrate. Using a 1:5 ratio with dark roast and a 14-hour steep can produce a concentrate so intense it is difficult to dilute to a pleasant drinking strength.
Temperature matters especially for dark roast. Refrigerated steeping is strongly recommended. Room temperature cold brew with dark roast Kona, particularly in a warm climate like Hawaii, can accelerate extraction unevenly and produce harsh notes in the second half of the steep. The refrigerator keeps extraction steady and controlled. For a direct comparison of how roast levels perform across different brewing parameters, the resource on comparing roast levels for cold brew provides a useful reference point alongside what we cover here.
The single error most people make with dark roast cold brew is steeping too long at room temperature. This combination, high porosity plus warm ambient temperature plus extended time, almost guarantees over-extraction and bitterness. If you steep at room temperature for any reason, reduce your time to 8 to 10 hours for dark roast and taste early.
Dark Roast Kona Cold Brew Tasting Profile
A properly made dark roast Kona cold brew concentrate is near-black in the glass, dense-looking and opaque. Diluted to ready-to-drink strength, it becomes a very dark mahogany that is noticeably darker than medium roast cold brew at the same dilution ratio.
The aroma is dark chocolate, molasses, and a faint, pleasant smokiness. The smokiness is subtle in quality Kona dark roast, more of a background note than a defining characteristic. If the smokiness is sharp or the aroma smells burned rather than toasted, the roast may have gone too far or the bean quality may not have been high enough to support the dark roast profile.
The flavor is bold and bittersweet, with a low-acid base that keeps it from tasting harsh even at full concentration. The finish is strong and lingers, which makes it satisfying in small amounts and excellent as an ingredient in other drinks or recipes.
Dark roast Kona cold brew outperforms medium roast in a few specific contexts. Coffee cocktails that call for a bold coffee presence benefit from dark roast cold brew as the base. Coffee-based desserts, tiramisu, coffee ice cream, coffee-glazed pastries, all absorb dark roast cold brew's intensity in a way that makes the final dish more emphatically coffee-flavored. Cold brew with heavy cream is a classic pairing where dark roast's boldness prevents the cream from overwhelming the coffee character. And for anyone who wants a cold brew shot that approximates espresso strength and character, dark roast Kona cold brew served straight and very cold delivers that experience without an espresso machine. The roast level side-by-side comparison between medium and dark gives additional context that pairs well with this practical breakdown.
Light Roast Kona for Cold Brew: An Honest Assessment
We want to be straightforward here because we think light roast Kona deserves an honest evaluation rather than either uncritical enthusiasm or dismissal. Light roast has devoted followers, and there are contexts where it produces a genuinely interesting cold brew. But there are also real challenges to making light roast cold brew work, and understanding those challenges upfront will save you from frustration.
Why Light Roast Is the Challenging Choice
The flavor characteristics that define light roast coffee, its brightness, its floral and fruity top notes, its high perceived acidity, are carried by volatile aromatic compounds that cold water is simply not efficient at extracting. These compounds dissolve readily in hot water and are responsible for why a good pour-over of light roast Kona can taste like stone fruit or jasmine. In cold water over a long steep, those same compounds are significantly harder to capture.
The practical result is that light roast cold brew frequently tastes thin, flat, or subtly sour without the round sweetness that makes cold brew appealing. The sour note comes from partially extracted acids that have not been balanced by the sweetness and body compounds that need more time and heat to develop fully. This is under-extraction in cold brew's specific form, and it is more common with light roast than with any other roast level.
Light roast also has the densest cell structure of the three roast levels. Cold water has the hardest time penetrating it. This means you need a longer steep time to achieve meaningful extraction, and even with extended time, you may not reach the extraction levels that medium or dark roast achieve more naturally. The gap in extraction efficiency between roast levels is wider in cold brew than in any other brewing method.
When Light Roast Kona Cold Brew Can Work
Light roast Kona cold brew can produce a genuinely interesting result when several conditions align. The bean quality must be exceptional, with high intrinsic sweetness from the cherry that cold water can still access even without deep development through roasting. The steep time must be extended to 20 to 24 hours under refrigeration, giving cold water the time it needs to penetrate the dense cell structure. And the expectations for the finished cup need to be calibrated to what light roast cold brew actually offers.
When done well, light roast Kona cold brew tastes subtle and tea-like, with a delicacy that is different from medium or dark roast cold brew in the way that green tea is different from black tea. There are faint floral notes and a lightness in the body that some drinkers find refreshing. For experienced cold brew enthusiasts who want to explore the range of what Kona can do, a well-executed light roast cold brew is a genuinely interesting experiment.
We will be honest about our perspective from the farm: we find medium