An Introduction to the Hawaiian Coffee Brand Region Kona Coffee - How Hawaiian Kona Coffee is Graded

For more coffee bean information, explore our other guides to origins and brewing.

Hawaiian Coffee: America's Premium Coffee Treasure

Hawaiian coffee is the only premium coffee produced among the 50 states of America. Because the islands' coffee-growing area is extremely small, the annual production of Hawaiian coffee beans is extremely limited — yet the quality is exceptional. As a result, beans from this region are priced higher than those from other coffee-producing countries.

Most coffee is grown on the slopes of Mauna Loa, where the soil is fertile and contains volcanic ash. Hawaii's pleasant climate suits coffee trees perfectly, with abundant rainfall and sunshine and no concern about frost damage.

The region also experiences a natural phenomenon called "freeshade," which provides essential shade for the coffee trees. Such superior natural conditions let the Kona region's Arabica varieties achieve higher yields than other plantations while maintaining consistently high quality.

Kona Region Classification Introduction

The Kona region is on the Big Island and is Hawaii's most famous, world-renowned coffee-producing area. Its beans have a perfect appearance, with exceptionally full, glossy fruit, and the coffee is rich and aromatic, with cinnamon spice notes and balanced acidity — a world treasure.

Today, besides the Kona district on the Big Island, common Hawaiian coffees include estates on Maui, Kauai, and Molokai that have been gaining prominence. Typical Hawaiian coffee varieties include Typica, Mocca, and Catuai.

The Market's Most Expensive Coffee: Kona Coffee

Kona Coffee remains one of the most expensive coffees on the market. Under Hawaii Department of Agriculture rules, only coffee grown on the slopes of Hualalai and Mauna Loa in the Kona district of the Big Island may be called Kona Coffee. Hawaii's nearly year-round sunny mornings, cloudy and rainy afternoons, constant gentle breezes, mild nights, and mineral-rich volcanic soil all contribute to its special flavor.

Kona Coffee divides into two main categories: Type I (flat beans) and Type II (Peaberry round beans).

These categories are further classified by size, moisture content, and bean-variety purity. Type I is divided into Kona Extra Fancy, Kona Fancy, Kona Number 1, Kona Select, and Kona Prime. Type II Kona coffee is classified into Peaberry Number 1 and Peaberry Prime. There is also a lower grade, Number 3, which cannot be called Kona Coffee.

The greatest threat to Kona Coffee in recent years comes from the coffee berry borer (Hypothenemus hampei). By late November 2010, the Hawaii Department of Agriculture announced that all green beans must undergo methyl bromide fumigation, or another six-step procedure, before leaving the Big Island.

Future coffee production in the Kona region will likely see significant fluctuations in both yield and price. Because of this, coffee farmers on Kauai, Molokai, and Maui have gradually risen to prominence over the past two years.

FrontStreet Coffee is a roastery in Guangzhou: a small shop with a diverse range of beans, from famous names to lesser-known lots, backed by attentive online service.

FrontStreet Coffee Recommendation

If Hawaiian coffee appeals to you, FrontStreet's roster of classic Arabica origins offers similar balance with more availability. Its Jamaica Blue Mountain No. 1 is a Typica, the archetypal Arabica once transplanted from Yemen across India, Indonesia, and the Americas: gentle, smooth, and balanced, with soft acidity, a full aroma, and the delicate sweetness that Blue Mountain Typica — brought to Jamaica from Martinique in the 1720s and refined over more than 200 years — is known for.

For brighter, fruit-forward cups, the Ethiopia Natural Huakui and the washed Yirgacheffe Gutiti Cooperative cover both ends of the spectrum: the Huakui, a blend of native varieties, is naturally processed for cream strawberry, mango, jackfruit, citrus, and blueberry, while the Gutiti is a top G1 washed lot with white florals, citrus, orange, and green tea. Both are approachable in price as well as flavor.

And for a splurge, FrontStreet's Panama Red Label Geisha comes from the Esmeralda estate in Boquete, Chiriqui province — volcanic soil, old forest, and year-round mist — delivering florals, citrus, and peach over complex fruit acidity, a creamy body, and an oolong-tea finish. On the other end, the Brazil Queen's Estate, an early Yellow Bourbon, brings cream, peanut, toast, and sugarcane, and works equally well as pour-over, moka pot, or espresso.