In Hawaiian, the words makai and mauka are used to navigate and provide orientation. Depending on where you’re standing, you can go one of two directions. Makai means ‘oceanside,’ while mauka means ‘mountainside’. 

At Outpost, we’ve applied these terms to two of our staple coffee blends. The Makai Blend is a modern take, or more nuanced profile, on a traditional Hawaiian style of coffee. The Mauka Blend, on the other hand, offers a traditional, more robust profile using similar modern approaches. Both blends are born of farmer-direct relationships and intentional, innovative techniques. So, regardless of where you stand, we’re here to help you discover your ideal cup of intentionally-curated coffee.

Delvin and Shawnette Navarro

Navarro Coffee Farm was originally planted by Nette’s grandfather in Pahala in the Ka’u region of the Big Island and now managed by Delvin Navarro. Traditional farming techniques mixed with bold and modern processing makes this coffee unique. We were introduced to Delvin by our mutual friend Mark Kove from White Nene and struck up a friendship with our alignment in values and approaches to modern processing techniques. We are delighted to partner with such a conscientious farming family and showcase their efforts on our menu. The coffee sourced for the Mauka and Makai blend was a naturally processed typica and Caturra blend which brings those fruity notes we want to showcase in these blends. Keep your eyes out on our menu of some other beautiful coffees from Delvin and Nette Navarro this season.

Farmers : Delvin & Shawnette Navarro

Farm: Navarro Coffee Farm / Monarch Hawaiian Coffee

Area: Pahala, Ka’u, Hawaii Island

Variety: Typica & Cuturra handpicked late 2021

Process: Traditional Natural, dried on raised beds and finished in drier

Elevation: 2000-2100ft

La Florida, Guatemala.

In 2006, Doña Romelia Sánchez Gómez purchased her farm from Mr. Jose Sanchez. The land had been somewhat utilized for coffee production, but under Romelia's keen eye the plants have flourished and productivity has increased. She is deft and detail oriented, with a care for the condition of her family, her workers, plants, and soil.

Over time, she's planning to expand the farm, buying new land as well as introducing new management techniques to improve the cultivation of coffee. La Florida's annual production is 270 quintal parchment. The farm is shaded by Chalum and Gravilea trees, and rolling cloud cover cools the Santa Barbara area throughout the day. The farm also produces peaches and avocados.

Farmers : Doña Romelia Sánchez Gómez

Farm: La Florida

Area: Huehuetenango, Guatemala

Variety: Cuturra handpicked 2021

Process: Washed

Elevation: 1600 MASL