Paradise Roasters

Name: Paradise Roasters
Address: 250 Keawe Street, Hilo, HI, 96720, US
Telephone: +18084984048
Price range: $$

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Paradise Roasters

Roasting specialty coffees from farms in Kona, Hawaii, and around the world in he heart of downtown Hilo. Shipping worldwide.

Paradise Coffee Roasters was founded in 2002 by Miguel Meza, beginning as a small family-run micro-roastery in Minnesota. From the start, the focus was simple: source and roast coffees of exceptional quality. Over time, Paradise became known for consistently offering some of the highest-scoring coffees in the world, earning more 94+ ratings from Coffee Review than any other roaster. But today, Paradise is defined by more than scores. Now based in Hawai‘i, Paradise has become a leader in Hawaiian coffee—working directly with farmers across Kona and Ka‘ū to produce and showcase some of the most distinctive coffees grown anywhere. Through close collaboration with producers, Paradise has helped introduce new varieties, refine processing methods, and push quality standards forward on the island. In addition to sourcing rare and limited coffees, Paradise is known for its work in fermentation. By applying controlled, wine-inspired fermentation techniques, the company produces coffees with unique clarity, structure, and expressive flavor profiles. At its core, Paradise remains focused on building long-term relationships with producers and creating value through quality. By working directly with farms and investing in innovation at origin, the goal is simple: to produce coffees that stand apart—not just for how they score, but for how they taste.

09/18/2026

TN9 and TN10 aren’t even cultivars yet — they’re experimental hybrid lines out of Vietnam’s top coffee research institute, developed for exceptional cup quality and barely seen outside of trial plots.
Through a collaboration with Audacia Coffee Labs and Karmic Circle Coffee Trading We got our hands on a small lot, grown at Thy Thy Farm in Vietnam’s Cầu Đất highlands, and gave it something no one else does: our proprietary Champagne Natural process. Whole cherries fermented with wine yeast, then dried slowly in a climate-controlled room.
The result is one of the most aromatic coffees we’ve ever tasted from Vietnam. Lime zest, ginger, sugar cane like sweetness, layered and effervescent — like nothing else in the cup.
This is a genuinely rare variety, processed a way only we do it. Only 10lb. Available now

07/16/2026

Now Roasting: Panama Geisha Mama Cata Estate – Anaerobic Natural, from one of the original Geisha farms in Panama. More than 50 years ago, long before Geisha started breaking auction records, Mama Cata was quietly growing the variety on the volcanic slopes of Boquete, alongside legends like Hacienda La Esmeralda and Don Pachi.
Paradise’s relationship with Mama Cata goes back more than fifteen years. Our founder R. Miguel Meza first visited the estate in 2009, and since then we’ve roasted many of their finest lots—from classic honey Geishas and Mokkita naturals to experimental “Geisha Champagne natural ” and maybe the only wet‑hulled Geisha ever produced in Panama. This new lot from the Cable 1 & 2 blocks of the farm continues that collaboration.
Harvested January 17, 2026, the cherries went through a 48‑hour anaerobic fermentation and 27 days of raised‑bed drying.
In the cup: hibiscus tea, bergamot, blueberry, milk chocolate, jasmine – bright, sweet, and intensely fragrant from hot to cool. A beautiful example of Panamanian Geisha that reminds why these coffees became famous in the first place.

06/10/2026

94 & 96 Points.

recently evaluated two of our Hawaiian espresso offerings.

🏆 Kona Tropical Punch Espresso — 96 Points
Passionfruit • Dried Mango • Jasmine

🏆 Hawaiʻi Island Blend — 94 Points
Milk Chocolate • Toasted Macadamia • Ripe Peach

The 96-point score awarded to Kona Tropical Punch Espresso is the highest espresso score Coffee Review has given in the past year.

Two very different expressions of Hawaiian coffee.

Available now.

05/01/2026

Want to learn more about the coffee varieties grown across Kona and Ka‘ū? Check out our new blog post. (Link in bio)

While Typica is still the majority of coffee grown in Kona, maybe cultivars have been introduced on a small scale at farms for improved cup quality and disease resistance. Many of these our own is responsible for first trialing in Kona. Varieties such as SL34, Mokka, Laurina. These varieties have slowly expanded to a handful of farms and will likely always been in limited supply.

Disease resistant Sarchimor strains introduced since coffee leaf rust disease arrived to the island in 2020 represent the future for sustainable large scale production of coffee in Hawaii.

04/27/2026

We have spent over 20 years sourcing, processing, and roasting to elevate the quality of Hawaiian coffees.

Fresh-roasted daily in the heart of downtown Hilo, Hawai‘i.

Available online and at our roastery in Hilo: video credit:

04/24/2026

From the Puna district on Hawai‘i Island, this Typica-based lot includes a small amount of Geisha and is processed using our Champagne Natural method—fermented in whole cherry with selected wine yeasts.

The result is a cup that’s both expressive and structured:

Rose · Raspberry · Dark Chocolate

A different side of Hawaiian coffee.

Limited release. Roasting Monday April 27th.

03/18/2026

Kona Extra Fancy — but not the way most people think about it.

“Extra Fancy” usually means bigger beans and fewer defects.
That’s the baseline.

This lot goes further.

Single estate from Noelani Farm — built from a mix of Geisha, Kaffa, K7, and Typica. Not just selected for size, but for how those varieties layer together in the cup.

Result:
Macadamia • Brown sugar • Strawberry • Lime • Hibiscus
Smooth, but with more lift and structure than a traditional Kona profile.

This is what happens when Extra Fancy is treated as a starting point—not the finish line.

03/07/2026

Now available: Caféc Flower Dripper Deep 27

Designed for the perfect single cup.

Unlike wider drippers designed for multiple cup brewing, the Deep 27 is optimized for small brew doses (8-12g of coffee)

Simply pour in the center and the dripper’s unique 27° geometry and deep bed help maintain a stable flow and even extraction.

Made from BPA-Free Tritan copolyester which offers excellent heat resistance and durability.

03/05/2026

96 Points — Coffee Review

Our Kona SL34 Peaberry just received 96 points from , placing it among the highest scoring coffees from Hawai‘i this year.

Grown by Kraig Lee of , this coffee is composed entirely of the SL34 variety, a Kenyan cultivar known for vibrant fruit character and juicy acidity.

Coffee Review described the cup as:

“Bright, juicy, vibrantly sweet. Passionfruit, pink grapefruit zest, cocoa nib, vanilla, cashew butter. High-toned acidity with a syrupy, viscous mouthfeel and a long, resonant finish.”

We roast this lot medium-light to highlight SL34’s fruit-forward profile and vibrant acidity.

Peaberries make up only 5-8% of the harvest, making this one of the most limited Kona coffees available.

Available now at paradiseroasters.com

⸻

Have you tried SL34 from Kona before?

01/14/2026

California Geisha — Pre-Sale Now Open 🌿

A classic washed Geisha from Finca 1890 that, in blind tasting, stands among the finest Geishas we’ve tasted in recent years—on par with top Panama examples.

Expect luminous florals, electric acidity, and a silky, tea-like structure. Precise, elegant, and uncompromisingly clean.

Roasting January 28.
Pre-sale available now.

Address

250 Keawe Street
Hilo, HI
96720

Opening Hours

9am - 3pm

Telephone

+18084984048

Website

http://www.Paradiseroasters.com/

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