Carta Coffee Merchants: Hand-harvested, 100% Kona Coffee
Carta Coffee Merchants: Hand-harvested, 100% Kona Coffee
Discover coffee from one of the best growing regions on the planet. Hand-harvested, 100% Kona coffee roasted to perfection.
Discover coffee from one of the best growing regions on the planet. Hand-harvested, 100% Kona coffee roasted to perfection. Read more
Once You Taste This Coffee, You’ll Never Go Back to Starbucks Again
Limited batches of the best coffee on Earth are almost gone on Kickstarter!
If you’re looking for the best coffee on the planet, you’ve come to the right place. We’re not your average coffeemakers. Our founder is a third generation winemaker turned Kona coffee farmer. He’s dedicated to crafting never-before-seen small-batch coffee through new approaches to coffee production with the help of your support.
With Carta Coffee, you’ll experience coffee like never before with special roastings and side-by-side tastings of different processing styles, just like wine tasting. This is your only chance to be the first to taste the most interesting and delicious batches of 100% Kona Coffee ever made during our first coffee launch. Order now!
We all have dreams. For Carta Coffee founder, Scott Burr, it was to return to his farming roots, get his hands in the earth and produce a world class coffee from Kona.
What does it take to start a coffee farm and direct-to-customer business from the ground up? There are countless stories about people buying and starting vineyards. But here's a new twist: meet Scott Burr, a third generation winemaker and trained enologist who left California wine country for Kona, HI to rehabilitate an overgrown 6-acre coffee farm and dedicate his time and energy to making the highest quality, single origin, hand- harvested 100% Kona Coffee possible. From wine country to coffee country – and now from his farm directly to your cup.
“I grew up on a small winery south of San Francisco, where I learned firsthand that it takes a lot of hard work to produce something from the ground up. Plants need constant care and nurturing, equipment needs to be maintained and Mother Nature is often unpredictable! The state of the farm reflects how in tune you are with its needs. I had planned to go into the family business, but things changed when my grandparents experienced health issues and plans for the farm shifted. I ended up working in Sonoma wine country advising other winemakers on how to make the best wine possible – a job that ultimately sent me around the world. I loved helping other winemakers troubleshoot challenges and reach their goals and dreams, but after a long career, was ready to dial it back, roll up my sleeves and get my own hands back in the earth to grow and produce something.
I had a number of connections to the island of Hawaii, from my grandfather spending time there while in the Navy and through visits over the years to Kona with my family. It’s an easy place to love! I was really impressed with the quality of the coffee – and as I learned more about the production process and saw farm and brand owners out working the farm every day, my respect grew. This was something I could really get behind. I had had some experience with coffee processing and really loved the idea of building a business that brought quality coffee direct from small farm to consumer.
Four years ago, I began looking for a farm that had the right soil and conditions to grow the best trees possible to produce a world class Kona coffee. But, I needed some guidance. Through the process, I met George Yasuda, the region’s top agricultural consultant and longtime coffee farmer. His deep passion and love for the plants and land was infectious and resonated deeply with me as a farmer and producer. George has become a top advisor and valued friend, helping me to find what is now Nolyssa Farm – named after my kids Nolan and Alyssa – and guiding me through the process of establishing a Kona coffee farm and business. It’s been a privilege to learn more about this craft and become part of this Kona community of growers and producers.
With Carta, I will be experimenting with and presenting to my customers some very new approaches to coffee production, including offering side-by-side tastings of different processing styles, such as drying the entire cherry and bean together – called the natural process; offering special roastings and harvesting selections from specific growth plots. Some of these ideas are very labor intensive, but if done correctly, will make for very flavorful and unique cups of coffee.
My goal is to offer customers directly the most interesting, beautiful and delicious expressions of 100% Kona coffee, using the best farming practices possible. Thank you for joining – and supporting me – on this incredible journey.
Our campaign goal is $15,000 to help bring Carta Coffee into the next stage of evolution – including the planting of roughly 2,500 new trees, completion of the farm’s first harvest and specialty roasting process and finally delivering the finest 100% Kona Coffee into our customers' hands just in time for the holiday season. We are using this campaign to kick off our Carta’s Founder’s Club, which will offer supporters access to coffees and specialty items that no one else will have access to – in this first harvest and in years to come!
As a supporter and Founder’s Club members, you will be one of the first people in the world to taste Carta Coffee, 100% handcrafted Kona coffee from a winemaker-turned-coffee-farmer. And you will be able to order a specific blend designed just for members. Depending on your contribution, you may also get to be a part of our farm for years to come by either having one of our coffee trees dedicated to you (with a plaque bearing your name) or visiting the farm yourself for a very special day and experience with Scott. Along with these rewards, a percentage of your money will also benefit the Kahalu‘u Bay Education Center, which educates visitors to Kona’s Kahalu‘u Bay on proper reef etiquette and ecosystem stewardship. Scott and his children are great lovers of the ocean, its reefs and creatures – another draw for him to Kona. When he isn’t shoulder deep in his coffee trees, you’ll find him perfecting his paddleboarding skills in the Bay with George (a certified instructor and lifeguard) and many other farmers. It’s the island life!
Risks and challenges
Although Scott may be familiar with growing and nurturing grapes and other crops, coffee is still a new challenge -- and Kona is a new, though welcoming, community. Many of the folks who grow coffee in Kona have been a part of the coffee industry for generations. Scott was fortunate to connect with Kona’s top agricultural consultant and respected fellow coffee farmer, George Yasuda, as a mentoring partner. George not only helped Scott find what is now Carta’s own Nolyssa Farm, but has also assisted Scott in better understanding and navigating local farming practice, Kona’s unique weather systems and all things Kona coffee. Scott’s familiarity with the hard work of farming has enabled him to naturally handle all aspects of building and rehabilitating the farm ensuring that it became everything it needed to be to produce exceptional Kona coffee. This is just the beginning of a new Kona life for Scott and his family and a labor of love. The work has just begun. There are still more than 2,000 trees to plant and the first harvest to roast and introduce to market.Learn about accountability on Kickstarter
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