The south side of the Big Island is home to the remote district of Ka`u. After the last sugar plantation closed in 1996, farmers looked to coffee as a new source of livelihood. Despite ideal growing conditions, they initially struggled to step out of the shadow of their well-established neighbor, Kona. The tide shifted in 2007 when two Ka`u coffees placed in the top ten at a global cupping competition. Inspired by the results, local advocate Chris Manfredi hired agronomists and consultants to help small-scale farms succeed. Eleven years and many more awards later, Hawaii Ka`u is a coveted micro-origin with a thriving coffee community.