Extra Fancy or Fancy? Uncovering Kona Coffee’s Top Grades at Mark’s Farm

Mark’s 6-acre estate in the Kona District, just south of Honaunau. The farm sits over 2,000 feet above sea level.

In the specialty coffee scene, there’s something truly special about Kona. Grown on the lush slopes of Hawaiʻi’s Big Island, Kona coffee is known for its smooth taste, balanced acidity, and the complex flavors that come from its one-of-a-kind volcanic soil and coastal climate. Right in the heart of this celebrated region, you’ll find Mark’s farm—a cozy 6-acre estate perched at over 2,000 feet above sea level on the slopes of Mauna Loa. What really sets this place apart isn’t just the high elevation and volcanic soil, but also the heritage of the Japanese immigrant and local Hawaiian families who’ve kept traditional farming methods alive since 1986.

Looking at Mark’s farm history and philosophy, we can dig into the careful hand-picking and manual processing techniques behind his Extra Fancy and Fancy Kona coffees, and see how something as simple as using moss instead of pesticides shows a deep commitment to sustainability. We’ll also check out how the higher altitude and unique growing conditions lead to a smoother, less acidic cup—one that earned Mark’s beans an impressive 92-point cupping score.

Mark’s approach produces some of the finest Kona coffee around, and every little detail helps capture the true essence of this iconic Hawaiian brew.

Farm’s History and Philosophy

Mark’s farm got its start back in 1986, thanks to a partnership between a family of Japanese immigrants and local Hawaiians, both passionate about preserving Hawaiʻi’s coffee-growing heritage. This blend of cultures isn’t just a fun fact—it’s the backbone of everything happening here. From the very beginning, they believed in passing down traditional know-how and putting quality first, instead of chasing shortcuts or trends.

Perched on a 6-acre estate in the Kona District, just south of Honaunau, the farm sits over 2,000 feet above sea level on the slopes of Mauna Loa. That altitude, combined with the island’s volcanic soil, gives the coffee trees a major boost—richer nutrients, cooler temperatures, and a climate that naturally slows down the bean’s development. The result? Deeper flavors and a smoother finish in every cup.

At the heart of it all is a commitment to sticking with classic methods. Hand-picking cherries, sun-drying them, and using strict grading standards (like “Extra Fancy” and “Fancy”) aren’t just buzzwords here—they’re the everyday routine. It’s this dedication to tradition and quality that keeps the farm’s coffee consistently at the top of the list for anyone hunting down a true taste of Kona.

High-Elevation and Volcanic Soil: The Terroir Advantage

If you’ve ever heard someone say that coffee tastes “brighter” or “smoother,” a lot of that comes down to altitude. On Mark’s farm, which sits at over 2,000 feet, the beans mature more slowly thanks to a slightly cooler climate. That slower growth means the coffee has more time to develop complexity, ultimately translating to a less acidic, smoother cup. Another interesting detail is that much of the Kona coffee grown north of the freeway tends to share these traits—higher ground often equals deeper flavors and a more refined finish.

Then there’s the volcanic soil itself. Being on the slopes of Mauna Loa means the earth here is packed with minerals that coffee plants love—think calcium, magnesium, and a bunch of other trace elements that help shape each bean’s fruit, floral, nutty, milk chocolate, caramel, and sweet notes. It’s basically nature’s perfect recipe for flavor.

Add in the region’s daily weather patterns—sunny mornings, cloudy afternoons, and mild temperatures—and you’ve got the ideal setup for growing top-notch coffee. The trees get just enough sunshine to ripen those cherries, while the afternoon cloud cover prevents scorching. It all comes together in a final product that’s not just good—it’s legendary.

Grading the Beans: ‘Extra Fancy’ and ‘Fancy’

Green (unroasted) Kona coffee beans from Mark's farm.

One of the coolest things about Mark’s farm is that they grow Kona Typica, a variety that sets itself apart from other coffee strains you might find in Central or South America. It’s known for producing a smoother, more nuanced flavor—partly why Mark’s beans snagged that impressive 92-point cupping score (for context, anything above 90 in the coffee world is basically gold-star status).

So, how do you get those top-tier grades like “Extra Fancy” and “Fancy”? It’s all about size, shape, weight, and defect count. Beans have to meet super-strict standards—think minimal defects, consistent size, and a certain visual appeal. Because it’s so selective, these top grades are kind of rare, and they tend to offer flavor consistency, complex aromas, and that picture-perfect look everyone wants in a high-end bean.

Why does this even matter? Well, when you’re sipping on an “Extra Fancy” or “Fancy” Kona, you’re getting a cup that’s been quality-checked at every step, from how the cherries are picked to how they’re processed and dried. It all shows up in the final taste: a balanced, refined brew with layers of flavor that keep you coming back for more. In other words, you’re tasting the very best that Kona—and Mark’s farm—have to offer.

Farming Techniques and Manual Processing

One thing that really sets Mark’s farm apart is the hand-picking process. Instead of stripping entire branches at once, Mark waits until the cherries are perfectly ripe—rich red and full of sweetness—before collecting them. It’s a slower, more labor-intensive approach, but it makes a huge difference in flavor. By choosing only the best cherries, Mark preserves the beans’ integrity and ensures maximum sweetness and complexity once they’re roasted.

After picking, Mark handles the processing himself, from pulping to drying. This step-by-step attention might seem tedious, but it’s crucial for maintaining quality. He carefully removes the outer fruit, rinses away any residue, and then spreads the beans out to dry under the Hawaiian sun. The goal is to minimize defects at every stage, so any bean that doesn’t meet his standards gets pulled out immediately. It’s this combination of focus and consistency that helps yield such a clean, balanced cup.

As for farming practices, the coffee trees benefit from a bit of natural shade, which helps manage pests and avoids stressing the plants in direct sun all day. But the real star is Mark’s use of moss instead of pesticides. The moss deters unwanted critters without introducing chemicals into the soil or the coffee. It’s a simple but effective way to protect the farm’s ecosystem—and keep each cup tasting pure and delicious.

Flavor Profile and Cupping Experience

Three cups containing Kona coffee green beans, roasted beans, and a freshly brewed cup of coffee.

When you brew a cup of Mark’s Kona coffee, get ready for a symphony of flavors. Right off the bat, you might catch fruity and floral aromas, followed by hints of nutty and milk chocolate undertones. There’s even a subtle caramel sweetness that ties everything together, which isn’t too surprising given the less acidic, smooth character this coffee gets from growing at higher elevations. It’s the kind of profile that keeps you sipping just to see what new note you’ll discover next.

If you’re curious about how experts evaluate these beans, they use a process called cupping—basically a taste test on steroids. It’s where tasters analyze everything from aroma and fragrance to flavor, aftertaste, and body. Mark’s farm consistently hits a 92-point score, and it’s because cuppers find multiple layers of complexity in every slurp—whether it’s a pop of fruitiness up front or that lingering chocolatey note after you’ve swallowed.

As for serving suggestions, a pour-over or Chemex will really let you taste all those layers without any distractions. If you like something richer, a French press can bring out a fuller body. Try sipping it black or with just a touch of milk to see how the flavors evolve. Pairing it with something light—like a mild pastry—can also help highlight the sweeter, more delicate side of this standout Kona coffee.

Sustainability and Eco-Friendly Practices

A big part of what makes Mark’s coffee so special is his eco-friendly approach to farming. Rather than relying on chemical pesticides, he uses moss as a natural pest deterrent. It might sound simple, but it’s pretty innovative—moss helps keep unwanted critters at bay without harming the local ecosystem. This method isn’t just about pest control, either. It reflects a deeper commitment to caring for the land and preserving everything that makes Kona coffee unique.

Mark’s farm is still family-owned and small-batch, carrying on traditions passed down from Japanese immigrants and local Hawaiians who’ve worked this land for decades. There’s a real sense of respect for the ‘āina (the Hawaiian word for “land”) embedded in their everyday routines. They believe that when you treat nature well, it returns the favor in the form of healthier soil, cleaner water, and—ultimately—better coffee.

At the end of the day, all this sustainable, low-impact farming doesn’t just help the environment; it directly influences the quality of each bean. Preserving biodiversity means the coffee plants thrive in a balanced ecosystem, free from unnecessary chemicals. That leads to a cup that’s not only packed with flavor but also a testament to responsible stewardship of Hawaiʻi’s precious resources.

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Mark’s high-grade Kona coffee is really the result of a perfect set of conditions: altitude that eases the acidity and brings out those nuanced flavors, volcanic soil brimming with minerals, meticulous hand-picking and processing methods, and a deep-rooted commitment to sustainability. Every cup is a testament to the care and tradition poured into this family-owned 6-acre farm on the slopes of Mauna Loa.

If you’re feeling inspired, why not explore the world of Kona coffee further? Supporting small farms like Mark’s not only delivers a richer taste experience but also helps preserve the unique heritage of Hawaiʻi. You can sign up for the Hawaii Coffee Works newsletter, check out our resource page on Kona coffee grades (coming soon), or follow our journey on social media. We’d love for you to discover the unforgettable story that unfolds in every sip.

Chris and Mark's farm dog, Tito.