An originator of the artisan coffee movement in Hawaii, Raymond Suiter has spent over 20 years perfecting the art of Kona coffee.  In 1991, Raymond founded the Honolulu Coffee Company with just a single coffee kiosk he built himself.  Over the next 17 years, he grew that company into the most successful coffee retail operation in Hawaii.  In 2008, he sold the retail chain to refocus his attention on pursuing his passion for finding and artisan roasting specialty Kona coffee.  He designed and built Hawaii’s premiere, state-of-the-art roastery, and Kona Coffee Purveyors was born.

His signature approach: lavish care and attention to every detail from the blossom to the cup. His commitment: “to find and share the best Kona coffee in the world.”


Jackie is the child of a polymer chemist father and biochemist mother, but being in the kitchen and around people was always more interesting than the laboratory full of test tubes and flasks. She earned a degree as a Food Scientist with a specializing in the Sensory Sciences from the University of Illinois, Urbana-Champaign, thrilled by the thought that she could find a means to get her heart and mind working together. She apprenticed as a flavor chemist before leaving the Windy City for the allure of the gently swaying palms of Oahu and her husband, Raymond.  She is fascinated by the cause and effects of terroir, processing and roasting on the expression of flavor in coffee.

Jackie is not only a great addition to the meticulous cupping procedures at Kona Coffee Purveyors, but also enjoys meeting and taking care of the customers.  When she’s not at work, you can find her being a Mom and in the yoga studios

Jackie is a Licensed Q Grader, Level 1 Wine Sommelier, and an certified Specialized Lead Instructor for the Specialty Coffee Association of America (SCAA) and a Professional AST for (SCA), and Coffee Taster Level 1 (SCA), Member of the Roaster’s Guild


Born in Emmerich, Germany in 2008, Probat G60 took an early interest in coffee, roasting beans before his first birthday.  Relocating to Hawaii early in his career he found the trip awkward, so now he prefers to stay put and let the world come to him.  He has roasted beans from Guatemala, Sumatra, El Salvador and many points in-between, but his most magnificent achievements have come from beans from Kona.

With direct gas flame, a double-jacketed stainless drum, cast-iron front, and a highly efficient cooling tray, he is capable of agile response to the requests of his Master Roaster.  At times fiery and loud, he is nonetheless known for reliability and sensitivity.  Says co-worker, Raymond Suiter, “He never complains, never asks for time off — he’s a machine.”


Our Giesen roaster, W15, allows for great agility in roast profiling coffee batches around 23 pounds. It’s cast iron steel front and perforated drum aids in even heat distribution and retention. The control panel allows control over drum speed and air pressure within the drum, along with temperature and time measurements. All are important readings we are attentive to during the roasting process along with our own sensory assessments.

Our Giesen roaster was built in Holland from a company whose passion is building roasters of this capacity. We have been roasting on our Giesen since 2012.