Maui Midori

A couple years ago, we launched our signature Piña Colada coffee. It was (and still is) a tropical explosion and unapologetically addictive – pineapple cream, candied yuzu, vanilla pod and white choc coconut bliss. Naturally, it didn’t take long for the imitators to roll. And while that was flattering… we were already working on the next thing.

So here it is: Maui Midori.
Our own proprietary blend. A fusion of wild science, careful fermentation, and straight-up flavour ambition.

Get it now before the copycats do.

The Cup

What does it taste like?
It’s a melon bowl at sunrise. A tropical dessert that went to finishing school. Expect creamy cantaloupe and honeydew upfront, a sparkling pineapple acidity through the middle, and a sweet, candy-like finish that hums with raspberry and citrus.

Smooth, juicy, and balanced, Maui Midori is a cocktail of florals and fruit wrapped in velvet.

The Craft

We’ve brought together two uniquely processed lots from Huila that were never meant to be background noise. They were built for centre stage.

On one side, we start with Pink Bourbon, floating in an ozone bath to cleanse the fruit, followed by a 48-hour oxidative rest. It’s then pulped and fermented anaerobically with a custom strain of saccharomyces yeast—specifically isolated from pineapple. The result? A lush, juicy cup layered with orange citrus, violet florals, and the gingery fizz of tropical spice. A thermic shock wash locks in those vibrant secondary aromas, before a triple-phase drying system smooths it all into harmony.

On the other, Purple Caturra steps up with a fermentation culture built from tropical fruit nectar—think watermelon, melon, and molasses. Cultured microorganisms like lactobacillus and saccharomyces cerevisiae help push the coffee’s natural Brix and acidity into a controlled sweet spot. For 150–190 hours, the cherries rest and transform in sealed tanks, never dipping below pH 4 or 6° Brix. Drying is done in stages, under shade and sun, to preserve body and clarity. The flavour dances between watermelon candy, melon juice, red raspberry and sparkling citric acidity.