Award Winning Farm Tour: Coffee, Chocolate and Unique Gifts

The most interesting part of this Big Island tour is that it is three farm visits in one. You walk through a coffee and cacao plantation, then see how the same small business makes natural soap. Greg Colden leads with stories, jokes, and clear explanations, while Marty, Paul, Christina, Nancy, and the rest of the team may join in.

I like the ocean views from 1,200 feet above Kona and the chance to taste products made on the property. I also like the honest focus on biodiversity, organic methods, and the hard work behind island farming. The main drawback is that the tour can fill all 30 available spaces, and coffee enthusiasts looking for a highly technical coffee-only tour may want a more specialized option.

Key points to know before booking

• Coffee, cacao, and soap in one visit: The tour covers farming, chocolate, coffee tasting, and soap production rather than focusing on coffee alone.
• Greg Colden sets the tone: Expect a personable guide who mixes farm facts with personal stories, humor, and time for questions.
• High-elevation Kona views: The drive and farm setting offer broad Pacific Ocean views, rainforest scenery, and sightlines toward Hualālai.
• Tastings are part of the value: You sample coffee and chocolate made at the farm, with chocolate nibs included in the tasting experience.
• A useful gift shop stop: Handmade soaps, essential sprays, coffee, chocolate, ceramics, and other island-themed goods are available.
• Plan for adults and older children: The operator does not recommend the tour for children under 12 and asks families to supervise children closely.

A farm tour with more than coffee

Many Kona coffee tours stay centered on beans, roasting, and the cup in front of you. This one takes a wider view. You learn about coffee and cacao farming, then move into the making of natural soap, with biodiversity and responsible land care woven through the visit.

That wider scope is the reason I would choose this tour over a basic coffee stop. You are not only tasting a finished product. You are seeing how a small farm and its related businesses work together. The farm produces coffee, chocolate, soap, and other goods, so the visit feels like a look at a working enterprise rather than a quick tasting counter.

The tone is informal. Greg Colden is the main personality, and the strongest praise centers on his humor, warmth, and ability to keep a group involved for roughly three hours. He is joined at times by other members of the team, including Marty and Paul. Christina has also led portions of the tour.

You should expect plenty of questions and conversation. This is a good fit if you enjoy hearing how a business developed, why biodiversity matters, and what it takes to farm on volcanic island soil. It is less suitable if you want a silent, highly polished presentation or a narrow lesson devoted only to coffee.

The drive above Kona and the first views

The meeting point is at 78-6749 Mamalahoa Highway in Holualoa. The farm sits about 1,200 feet above Kona, giving you a noticeably different setting from the busy shore.

As you make your way there, look for wide Pacific Ocean views along the coast. You may also see Hualālai, the dormant volcano that helped shape the volcanic soil used by farms in this part of the island. The route passes through rainforest and tropical growth, so the trip to the property is part of the setting rather than a plain transfer.

Free parking is available. The entrance includes a rocky area, so drive slowly and take care when pulling in. The tour returns to the same meeting point, which keeps the outing simple if you are planning another Kona activity afterward.

The setting gives the tour a useful sense of place. Coffee and cacao do not appear by magic in a tasting room. Their growth depends on soil, rainfall, elevation, shade, and careful farm work. Seeing the farm above Kona helps connect the final cup and chocolate sample with the conditions that produced them.

Walking through a biodiverse working farm

The walking portion introduces the farm and its approach to growing crops. The distance is not described as strenuous, and seating is available at stops, making the pace manageable for most participants. The operator says most people can take part, and the site is described as easily accessible.

The focus on biodiversity is one of the most valuable parts of the visit. Instead of treating the farm as a single crop field, the tour explains how different plants and natural systems fit together. That gives you a better way to think about Hawaiian agriculture, where land, water, weather, and limited space all affect what can be produced.

The farm discussion also covers the challenges of farming on the island. You hear about the work behind coffee, cacao, fruit, and other plant products. The exact balance between coffee and cacao may vary by guide or group, but you should not book this expecting every minute to be devoted to coffee production.

One past account found the coffee portion less detailed than expected, with more time given to cacao and soap. That is a fair warning for serious coffee students. If your main goal is a technical lesson on coffee farming, compare this tour with a coffee-only plantation visit. If you want a broader look at a small, environmentally minded farm, the wider program is an advantage.

Coffee and chocolate made on the property

Tasting is where the farm story becomes tangible. You sample Kona coffee and chocolate produced on site, with chocolate nibs included in the experience. The coffee has even won over at least one person who did not normally drink coffee, according to the detailed feedback provided for the tour.

The chocolate tasting is frequently singled out as a highlight. You may learn how cacao moves from a farm crop to a finished food, while the tasting gives you a simple way to notice the difference between raw ingredients and processed chocolate.

I like this part because it keeps the talk from becoming too abstract. You hear about crops, production, and quality, then you get to taste the result. The samples are not a replacement for a full meal, so plan to eat beforehand if you tend to get hungry during a three-hour morning activity.

Coffee and chocolate also make practical souvenirs. They are easier to pack than many larger gifts, and the farm offers products that connect directly to what you saw. If you prefer to avoid shopping during your holiday, you can still treat the store as part of the tour rather than an obligation.

The unexpected soap-making stop

The soap operation is the surprise element. Several people booked for coffee and chocolate but found the natural soap demonstration just as memorable, or even more useful. You see how the farm’s plant-based products are made and get a better sense of the small workshop behind them.

The operator notes that the scents in the factory are plant based unless you have an allergy to a particular plant, such as lavender. If you are scent-sensitive or have a known plant allergy, ask questions before the demonstration.

The products include handmade soap and essential sprays. The feedback places strong emphasis on the soap being gentle, natural, and available for later online orders. That makes the shop more than a standard souvenir shelf. You can buy something practical for yourself or gifts for people who prefer simple, plant-based products.

Pottery and ceramics may also be available, along with island and farm souvenirs. The range makes sense for mixed groups: one person can choose coffee, another chocolate, and someone else can pick soap or pottery. A flat shipping charge of $15 to a United States address has been offered for orders of any size, though you should confirm that detail before relying on it.

Greg, Marty, and the human side of the tour

The guide can make or break a farm visit, and Greg Colden is central to this one. His style is direct, funny, and personal. He talks about the farm, the island, sustainable practices, and the work required to turn crops into finished goods.

You should expect jokes. You should also expect a lot of information. The best parts of Greg’s presentation come when he connects a farm detail to a larger point about caring for the land or building a small business.

Marty and the wider team add another layer. The operation feels family run, with different people involved in the farm, factory, shop, and tour. Christina has been praised for her hosting, while Paul and Nancy have also helped make the visit feel personal.

That human element gives the tour its character. This is not an anonymous plantation operation where you simply follow a script. You get a sense of the people who grow, make, explain, and sell the products. If you value direct contact with local producers, that is a strong reason to book.

Three hours, group size, and comfort

The advertised duration is about three hours, from 9:00 a.m. to noon on the listed Tuesday schedule. The tour is offered in English and uses a mobile ticket. Since it is offered only on a limited schedule, check the available date carefully before arranging other plans.

The maximum group size is 30. That is not a tiny private tour, and one past participant was surprised by a group of that size after expecting a smaller gathering. The operator has since listed the maximum clearly, but you should still be prepared for a full group.

A larger group can affect how easily you ask questions or see demonstrations. On the other hand, the guide’s conversational style appears designed to keep people involved. Seating at stops helps, and the walking distances are described as modest.

Children under 12 are not recommended. Families must supervise children closely, and repeated disruptions may mean stepping aside or leaving the property. I would book this for adults, couples, solo visitors, and families with older children who can handle a long educational morning.

Service animals are allowed. The property is described as easily accessible, and most people can participate, but anyone with mobility concerns or significant allergies should contact the operator before booking.

Is the $50 price fair?

At $50 per person, this is not the cheapest way to taste Kona coffee. It is also not simply a coffee tasting. You are paying for roughly three hours of guiding, a farm walk, several subject areas, tastings, a soap demonstration, and access to a small producer’s shop.

I think the price is fair if you want variety and personal contact. The tour effectively combines a coffee visit, cacao lesson, and soap-making demonstration. The tastings add value, while the views and farm setting make the morning feel like a proper outing rather than a retail stop.

The value is weaker if you care only about coffee farming. One account specifically found the coffee content limited compared with cacao and soap. In that case, a coffee-focused plantation may give you more of the technical detail you want, possibly at a lower cost.

The gift shop can also affect how much you spend. You may find yourself buying soap, coffee, chocolate, essential sprays, or pottery. That is optional, but the handmade goods are a real part of the appeal, not a minor add-on.

Booking and cancellation details

The tour requires advance planning. It is booked about 53 days ahead on average, so do not wait until the last morning of your Kona stay if this is important to you.

You can cancel at least 24 hours before the start time for a full refund. Cancellations or changes made less than 24 hours ahead are not refunded or accepted. Bad weather or failure to meet the minimum number of participants can lead to a different date, another experience, or a full refund.

Groups of more than six should contact the operator before booking. The maximum listed capacity is 30 people.

Who should book this Kona farm tour?

Book it if you want a friendly, story-filled morning with coffee, chocolate, soap, and local products in one place. It is especially good for adults, couples, solo visitors, and older families who like tastings, small businesses, and practical lessons about farming.

I would also recommend it to anyone who wants souvenirs with a clear connection to the Big Island. Handmade soap, chocolate, coffee, sprays, ceramics, and other farm goods give you more useful choices than a standard souvenir shop.

Think twice if you want a quiet outing, a private group, or a technical coffee seminar. The group may reach 30 people, and cacao and soap receive serious attention. For most people seeking an entertaining and varied farm visit above Kona, that mix is exactly what makes the tour worth the time and price.

FAQ

Where does the tour meet?

The meeting point is 78-6749 Mamalahoa Highway, Holualoa, Hawaii 96725. The activity ends at the same location.

How long does the tour last?

The tour lasts approximately three hours. The listed Tuesday schedule runs from 9:00 a.m. to noon.

What products will I taste?

You will have the chance to taste coffee and chocolate made on the farm. Chocolate nibs are also included in the tasting experience.

Does the tour include soap making?

Yes. The visit includes information and a demonstration connected with the farm’s natural soap production.

How large can the group be?

The maximum group size is 30 people. Groups larger than six should contact the operator before booking.

Is the tour suitable for children?

The operator does not recommend the tour for children under 12. Children who attend must remain supervised and guided throughout the visit.

Is parking available?

Yes. Free parking is available at the property. The entrance includes a rocky area, so drive cautiously.

Are service animals allowed?

Yes. Service animals are allowed.

What happens if the weather is poor?

If poor weather causes the tour to be canceled, you will be offered another date or a full refund. A cancellation caused by failure to meet the minimum number of participants also allows a different date, another experience, or a full refund.