Delvin Navarro / Ka'u Hawai'i

A message from Amberā

For years, we talked about bringing in a coffee from Hawai‘i.

But not just any Hawaiian coffee, it was important that we found one grown by an Indigenous Hawaiian producer whose work reflected the level of care, intention, and connection to the 'āina (land) that we hoped to share through Stamp Act.

That search took over a year.

In October 2025, Andy and I traveled to Ka‘ū on the Big Island with my dad, who is Native Hawaiian, to visit Delvin Navarro’s farm after learning about his work through the Hawai‘i coffee community.

Walking the land with Delvin, in a region known as Kauʻmaikaohu (“where the clouds rest”), felt significant. The constant cloud cover and elevation create an unusually lush growing environment — dense vegetation, slow ripening, and some of the healthiest coffee cherry we’ve ever seen.

This year, we’re honored to release Delvin’s coffee. It marks the first time Delvin’s coffee has ever been made available in the continental U.S.

Grown at 2,000 ft elevation in Ka‘ū, this lot underwent 170 hours of anaerobic fermentation before drying as a pink honey process. The result is intensely expressive while still remarkably restrained — tropical fruit, mango, florals, and a beautiful sweetness.

In 2025, Delvin received top honors at the Hawai‘i Coffee Association competition for Best Coffee in Hawai‘i.