We believe great coffee doesn't need to be complicated. It just needs to be done right. Pour over is the most honest brewing method there is—it strips everything away and leaves the bean alone with the water, which means it rewards good coffee and exposes the rest. Our beans are Hand Picked, Carefully Selected, and Roasted to Order, and pour over is where all of that work finally lands on your palate.

Why We Love Pour Over with 100% Kona

Most brewing methods blur a coffee. Pour over does the opposite. As water passes slowly and evenly through a single bed of grounds, it draws out the subtle flavor compounds that faster methods leave behind—the aromatics, the gentle acidity, the sweetness that defines a true single origin.

That clarity is exactly what 100% Kona was made for. Grown on the rocky volcanic slopes of Hualalai, our beans carry the signature of their terroir: a silky, medium body, a bright-but-balanced acidity, and notes that run from honeyed sweetness to milk chocolate, marzipan, and soft stone fruit. Pour over lets every one of those notes speak.

A clean, transparent brew makes a great bean transcendent—and a mediocre one taste flat and muddy. A $15 grocery blend has nowhere to hide in a pour over. A bean that was grown under avocado and mango canopies and roasted in small batches finally gets to show what it's been holding back.

At Brazen Hazen, we believe great coffee doesn't need to be complicated—it just needs to be done right. When you start with true 100% Kona coffee, you're already ahead of the game. The result? Exceptionally smooth, naturally sweet coffee that lets Kona's character speak for itself.

Why We Love Cold Brew with 100% Kona

Kona coffee is prized for its balance—soft acidity, layered sweetness, and a clean finish. Cold brewing amplifies those qualities:

Less bitterness, more clarity

Chocolate and nut notes come forward

A smooth, almost velvety body

It's not just iced coffee—it's a different experience altogether.

Imported Coffee Prices are on the Rise

In 2025, the U.S. implemented a 10% blanket tariff on imported goods, including coffee, as part of broader trade measures. While some tariffs were temporarily paused, the baseline 10 percent tariff remains, affecting coffee prices nationwide. This has led to increased costs for coffee roasters, who are likely to pass these expenses onto consumers. Additionally, adverse weather conditions in major coffee-producing countries like Brazil, Colombia, and Ecuador have further strained global coffee supplies, contributing to higher prices.​

With global tariffs, climate-related supply issues, and rising international shipping costs driving up the price of imported coffee, switching to American-grown coffee—especially from Hawaii—makes more sense than ever for consumers who value quality, traceability, and ethical production.

When Brazen Hazen founders Cassandra Hazen and her husband Paul were looking at retiring, the island of Hawaii was already beckoning them home. After years of rejuvenating visits, the couple bought a house by the beach and their early retirement days were spent soaking up sunshine and getting in rounds of golf. But after a while, it became clear that Cassandra needed something more.

Her husband knew before she did, she needed a project. Being in Kona, which is world renowned for coffee, Paul suggested they buy a coffee farm. Neither one knew a thing about growing coffee; nevertheless, the search for a property began.

When Cassandra first set eyes on the property in Holualoa in 2005, the coffee fields were overgrown, and the various buildings were in disrepair, but even then, something about the land felt special. Originally built in the late 1970s as a private residence, the main building on the property had been repurposed into an inn, but at the time was more akin to a hostel for backpackers.

The amount of work required to restore the coffee farm and repair the inn was daunting. Her family told her she was crazy to attempt it. Cassandra looked for some kind of sign that she was making the right choice. During a walk along the beach, she noticed a green sea turtle (Honu) basking in the sun. In Hawaii, sea turtles are a form of 'aumakua, a deified ancestor taking on a physical form to provide wisdom and guidance. She told herself, if the turtle was in the same place the following day, it would serve as a cosmic sign she was on the right path. Sure enough, the turtle returned the following day, and Cassandra knew in her heart she had found the place she was meant to be.

To Cassandra, taking over property was first and foremost, a land preservation endeavor. "It's a special place that needs to be cared for," she says. "I feel it."

With the sun setting on 2024 and the season of gratitude in full swing, we at Brazen Hazen are taking a moment to reflect and give thanks for the successes of the last year. From the bottom of our cups and the bottom of our hearts, we wish to thank:

You, Our Customers

The dream of Brazen Hazen has always been to offer farm-to-cup, top tier, 100% Kona coffee. By selecting only the finest beans, we try to capture the true quality and essence of authenticity- no blends, no compromises. We have always believed that if we focus on quality, the business will follow. It’s incredibly gratifying to have that faith rewarded by fellow coffee connoisseurs who support our labor of love with their ongoing commitment to excellence.

Fresh Brew Club Members

We are so grateful for all the customers who have enjoyed our delicious 100% Kona coffee this year, but especially for our Fresh Brew Club members. Our Fresh Brew Club members are subscribers committed to quality who opt to have our premium fresh-roasted Kona Coffee shipped directly to their door each month. As annual subscribers, not only do our members save money, but they also help us on our journey to deliver perfect beans every time.
Subscriptions allow us the consistency to roast in small batches that ship the same day for uncompromising value and freshness. So, we know, and you know, that the beans that arrive at your doorstep are the best they can possibly be.

The Operations Team

We believe that coffee is an art form and strive to provide you with an experience with each cup of coffee, but this standard doesn’t exist in a vacuum. It is only achieved through precise technique, refined expertise, and commitment to excellence at every stage of production. That’s why this year and every year, we are grateful for Brazen Hazen's master roaster, Brian Axelrod and his wife Amy.

Brian and Amy provide "tree to cup" services for Big Island coffee farms, including Brazen Hazen. From harvesting, to pulping and separating, to soaking and rinsing, to drying, to hulling and grading, to roasting, to packaging and shipping, Brian manages every step of the process.

"If I'm putting my name on it, I want it to be the highest quality it can be," says Brian.

This day-to-day quality control from start to finish is what gives the Brazen Hazen brand resilience and defines the product our customers have come to
trust and love.

Our Big Island Home

Even in a master’s hands, we know that the best coffee couldn’t exist without Kona’s ideal coffee-growing climate. Located right in this sweet spot for coffee cultivation, Brazen Hazen coffee is grown on
property featuring rocky, volcanic soil which provides our Kona coffee beans with essential nutrients. We get a perfect mixture of rain and sunshine and many of our trees sit beneath sprawling canopies of avocado and mango trees, which provide helpful shade.

The ‘aina (island) provides us with an unrivaled product and we consider it our job to get it to our customers with as little interference as possible.