Delvin Navarro Pink Honey

Why this one

I'm from Oahu — my grandma's family is from the Big Island near Hilo — so when I'm home I'm always tracking down what's actually good on the islands, not what's marketed as good. That's how I found Delvin Navarro's coffee, at ChadLou's Coffee Roasters in Kailua on Oahu. They'd carry an assortment from time to time, and Navarro's coffee was often available, and it was always good, and often sold out.

So when I heard Andy and the team at Stamp Act had bought a lot of Navarro's coffee, I ordered a bag before I'd even finished thinking about it — I already knew it was good, and I trust Stamp Act's judgment completely. It turned out to be a bigger deal than I realized: this is the first time Delvin's coffee has ever left Hawaii for roasting, the first time it's been available anywhere in the continental U.S. Andy and Amber spent over a year looking for an Indigenous Hawaiian producer whose work matched what they wanted Stamp Act to stand for, and found it in Kau, at Delvin's farm in a region called Kaumaikaohu — "where the clouds rest." Only 150 pounds came out of this lot.

I tell people it drinks like a spicy Kona. The beans are big, and there's that same smoothness and mouthfeel you get from a Big Island coffee, but the 170-hour anaerobic fermentation and pink honey process push it somewhere more expressive — mango, florals, real sweetness. It won Best Coffee in Hawaii from the Hawaii Coffee Association in 2025, and it earns it.