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Kona Coffee
Before the first harvest came years of experience.
A young estate built on years of Kona work.
Elizabeth and Payman Namvar have been working on Kona Coffee Farms since 2021. In those years, they have managed and directed multiple Kona Coffee Farms to win coffee cupping competitions, and in 2023 they were able to start one of their own.
After planting Geisha, SL34, and Typica in 2023, we produced a very small harvest in 2024 — just enough to sample and understand our ʻāina. In our second harvest year, 2025, we entered cupping competitions and won awards.
With a combined 16 years in coffee altogether, we have worked in all parts, from barista to coffee picker and everything in between. We now proudly roast coffee for over a dozen local farms and cafes and serve on the board of directors for the HCA (Hawaiian Coffee Association), KCFA (Kona Coffee Farmer’s Association).
02- The estate
Namvar Estates focuses on high-quality, exceptionally rare micro-lots that redefine Kona Coffee.
Namvar Estates is a collection of coffees, from our farm located in Keauhou Mauka, or with our direct involvement in farm management and processing techniques.
Our Coffee Trees are blessed with gorgeous sunsets over Kailua-Kona.
varietals
Location
elevation
soil
Process
harvest
03- The coffee
Crafted with intention
We carefully harvest our coffee, focusing on quality rather than quantity. Every cherry is floated and rinsed. Then each lot is guided through one of three curated processes, chosen to best showcase its flavor profile.
A
Washed — 12 hours
Cherries are milled and soaked in wet parchment for 12 hours, fermenting the mucilage with the seeds. This is the most classic processing method in Kona. After fermentation, we rinse the seeds and dry them on a dry deck before finishing in a mechanical dryer.
B
Wine Yeast — 60 hours
After milling, the wet parchment soaks for 60 hours. We pitch a specific wine yeast into the batch and cover the fermentation tub, letting the lot develop a slower, more layered profile.
C
Anaerobic — 204 hours
Rinsed and floated cherries are sealed in a bag for 204 hours. The extended anaerobic ferment is precise and clean, producing a distinctly expressive cup.
All three are curated for specific flavor profiles. Every year we make slight adjustments to some lots, but we keep most as they are — we have found their best profile.
