Starting the Farm: Coffee, Soil, and a Lot to Learn

Coffee is more than just a drink—but for us, it’s also a long-term project we’re building step by step here in Kaʻū.

At The Butterfly and the Mole Farm, we’re in the early stages of bringing coffee production back while also building a small, diversified farm. That means figuring things out as we go—working with the land we have and improving it over time.

Jared at the farm in the rain

Where We Started

Before diving into our revival efforts, it was essential to understand the coffee landscape. Coffee is grown in over 70 countries, primarily in tropical regions. The two most common types are Arabica and Robusta, each with distinct flavors and growing conditions.

What We Are Doing

Right now, our focus is simple and practical:

• Improving soil health through cover crops, compost, and mulch

• Managing pests naturally using methods that don’t harm the system we’re trying to build

• Taking a long-term approach instead of chasing quick production

  
  

It’s not fast, but it’s steady—and that’s the point.

Building Something That Lasts

We’re not trying to compete with large-scale coffee operations. Our goal is to grow quality coffee and produce in a way that makes sense for our land and our community. That also means being open about the process—what’s working, what isn’t, and what we’re learning along the way.

Looking Ahead

We’re still early in the process, but the direction is clear. As things develop, we’ll continue to share updates, lessons learned, and eventually, what we’re able to harvest.

Stay Connected

If you’re interested in following along, you can join our email list on the homepage. We’ll share updates as the farm grows.