Discover our collection of specialty roasted coffees, each meticulously selected for its unique origin, harvesting techniques, and distinctive flavor profile in the final cup.
From rich, full-bodied brews to bright, delicate notes, every roast tells the story of where it was grown and how it was cared for. Each coffee-growing region of the world brings its own climate and traditions, creating characteristics truly unique to every roast. Explore the details that make Paia Coffee so fascinating and enjoyable—and taste the care, craft, and curiosity in every sip.
This limited-edition Peʻahi single-origin coffee from Costa Rica, San Rafael, Tarrazú, with notes of almond brittle, clover honey, and naval oranges, is sourced from 1,300 producer families. The Central Valley is sheltered between the Pacific Coast and the Talamanca Sierra—a geography that traps coastal moisture, retaining it as precipitation. Caturra and Catuai varieties thrive here, with ideal growing conditions at high altitudes and ample sunlight. After harvest, this lot is processed and meticulously sorted at Beneficio Palmichal. Tarrazú has long been recognized for superior coffee. In 2019, it received a Denomination of Origin certification, a legal distinction that, like Champagne in France, can only be applied to coffees from the area.
1200-1800 MASL, Washed Process,
Varieties: Catuai, Caturra
Notes of Almond Brittle, Clover Honey, Naval Oranges.
Limited Edition Pe’ahi Single Origin
The limited-edition Honolua single-origin coffee from Chirinos, Peru, shows a consistently sweet, round, and balanced profile. At medium roasts, the cup presents pink lady apple notes, with brown cane sugar and chocolate flavors.
1850 MASL, Washed Process
Varieties: Caturra, Pache, and Typica.
Notes of Pink Lady Apple, Cane Sugar, and Chocolate.
Limited Edition Honolua Single Origin
The limited-edition Ho’okipa single-origin coffee from Gashoho in Northern Burundi, offers a structured yet expressive cup, defined by layered sweetness and vibrant fruit character. Notes of apricot, raw sugar, and date create a profile that feels both lively and grounded. While the acidity brings energy to the cup, it’s supported by steady sweetness and evolving body that carry beautifully across a medium roast level.
1600-1800 MASL, Washed Process
Varieties: Bourbon
Notes of Apricot, Raw Sugar, and Date
Limited Edition Ho’okipa Single Origin
Approachable yet complex, the Hana Hwy Blend is a coffee everyone can come home to. We select the best Central and South American coffees from the current harvest and blend them for a balance of acidity, body, and sweetness. The Hana Hwy Blend hits all those marks and then some. Medium roasts of this coffee bring out notes of toasted hazelnut, bittersweet chocolate, and brown sugar.
As a drip coffee, the Hana Hwy Blend is a total crowd-pleaser yet complex enough for customers seeking more.
We also love this coffee as a bright, creamy shot of espresso with notes of caramel and toasted hazelnut.
Hana Hwy Blend
The Haleakala Blend is an absolute sweetheart blend. The Central American components bring chocolate, praline, and creamy body, while the East African component adds jasmine aroma and berry sweetness. Combined, they produce a sweet, clean cup that pleases the most discerning drinker. Excels in pour-over or drip, and is absolutely stunning as a medium roast.
Haleakala Blend
Black Rock Espresso is crafted for approachability and consistency, built around a smooth, silky body with gentle, balanced acidity. Designed as a traditional espresso, it performs equally well as a drip coffee, cold brew, or in milk-based drinks.
The roast is primarily composed of Brazilian coffee to provide body and sweetness, with a touch of East African coffee adding subtle layers and depth to the cup.
As a medium-dark roast, we bring out toasted marshmallow sweetness, bittersweet chocolate, and praline notes. Versatile and dependable, Black Rock Espresso shines across all brew methods.