Chad Lou's Coffee

Half Maui Kaʻanapali Estate (first post-fire harvest) and half Brazil — a nod to coffee's 1825 arrival in Hawaiʻi. Dark chocolate, hazelnut, brown sugar.

A bold blend of natural Bali and Brazil aged in Kō Hana rum barrels before roasting. Boozy and fruit-forward — deep berries, sweet, and heavy-bodied.

Our everyday medium-roast blend, named for the Kailua Beach boat ramp. Smooth and approachable — chocolate, toasted nuts, and sweet stonefruit.

Named for the Kailua neighborhood where our roots run four generations. Smooth and sweet — chocolate toffee, ripe plum, and rum cake.

Anaerobic Black Honey process

100% Kona Prime, a 24-hour anaerobic black honey from the slopes of Mauna Loa. Fruit-forward and silky — dark stone fruit, molasses, and brown sugar.

Washed process

100% Kona peaberry from Hawaiian Queen's 5th-generation farm — the rare single-bean cherry. Washed: raw honey, stone fruit, and caramel with a clean finish.

Washed process

Single-origin 100% Kona from Hawaiian Queen's 5th-generation North Kona farm. Washed Typica — smooth and sweet with milk chocolate, honey, and nectarine.

Kaʻanapali Estate MauiGrown — ChadLou's first sourcing partner, back after the 2023 Lahaina fires. Clean, smooth, and balanced with dark chocolate and caramel.

100% South Kona from Misma Lani Farms on the slopes of Mauna Loa — floral and tea-like with lemongrass, lime, and milk chocolate.

Award-winning 100% Kaʻū from Native Hawaiian-owned Navarro Farms (1st place, 2025 Hawaiʻi Coffee Association). Juicy and sweet — lychee, honey, graham cracker.

Our half-caf blend — floral washed Guatemala Huehuetenango and Swiss Water decaf Brazil. Full-bodied with cocoa, brown sugar, and floral berry.

A punchy blend of washed Central American and natural Melanesian coffees. Bright citrus and floral up top, then juicy, jammy depth.