Seed & Young Plants
The family starts from seed and cares for young coffee plants.
Our Story · Since 2004
From the fields
to a family story.
Magaña's Kona Coffee grew from David's first years hand-picking coffee into a family-run farm connected to the land, the harvest and every stage that follows.
2004 · Where it began
A story that began in the coffee fields.
David started by hand-picking coffee and learning the craft from the harvest up. Years of direct work among the trees laid the foundation for a family farm and a deeper role in the coffee they grow.
What began with picking became a life shaped by seasons, experience and the steady work of caring for Arabica coffee from its earliest stages.
From picker to producer. From fieldwork to a family farm.
From picker to family farm
Built season by season.
David's years in the coffee fields became the foundation for a family project. What began with harvest work grew into a shared life around the farm—working the land, caring for coffee and building the operation together.
Coffee became part of the family's everyday work and the next chapter of a story still growing in Kona.
1,500+
Feet above sea level · Mauna Loa
Rooted in volcanic ground.
The family grows Arabica coffee on the volcanic slopes of Mauna Loa in Kona. At more than 1,500 feet, the mineral-rich soil, island climate and surrounding landscape form the distinctive growing environment behind each harvest.
From seed to drying
The work begins long before harvest.
The family follows the cycle from seed and young plants through flowering, hand harvest and the careful processing that prepares each crop.
Planting
Young plants are brought into the field and cared for as they establish.
Flowering
White blossoms appear before the fruit begins to develop.
Cherries
Coffee cherries develop and ripen on the trees.
Hand Harvest
Ripe cherries are selected and picked by hand during harvest.
Wet Mill
After harvest, the cherries enter the wet mill and the skin and pulp are removed.
Fermentation & Washing
The coffee is fermented and then washed carefully before drying.
Drying
The washed coffee is spread out and carefully dried.
2021
Our own wet mill
Closer care after every harvest.
In 2021, Magaña's Kona Coffee added its own wet mill. That step allowed the family to become even more involved after harvest and to closely oversee their own processing—from depulping through fermentation and washing.
A Family Story
Grown, cared for and carried forward together.
Magaña's Kona Coffee is a family-run operation. The family works closely across the farm—raising plants, tending trees, harvesting and processing the coffee that carries their name.
Harvest also brings many hands into the fields. During the season, more than 50 pickers may work across the coffee farm, selecting ripe cherries by hand and helping carry the crop forward.
50+pickers may work across the fields during harvest season
Every harvest begins again
From our land
to your cup.
Seeds, young plants, blossoms, cherries, harvest and processing: the cycle has become part of the family's life. Today, their next chapter brings roasted 100% Kona Coffee directly to people who want to know where their coffee comes from.
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