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Hawaii Kona Coffee Growing Region Hawaii Coffee Planting History Information

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional coffee knowledge exchange for more coffee bean information please follow Coffee Workshop (WeChat public account cafe_style) Hawaii Kau Hawaii Kau For many years Hawaii Island Kau has received quite high evaluations internationally, and in the annual coffee competition of the US SCAA Coffee Expo (Co

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Speaking of Hawaii, FrontStreet Coffee believes that experienced coffee enthusiasts have heard of Hawaii Kona coffee. It is the world's second most expensive coffee, with extremely rare production and exceptionally good flavor, making it quite expensive. To purchase authentic Hawaii Kona coffee is also very challenging, but FrontStreet Coffee has actually brought authentic Hawaii Kona coffee beans to our store. So in this article, FrontStreet Coffee will talk about Hawaii coffee.

Hawaii Coffee Growing Conditions

As we all know, the United States is one of the countries with the highest coffee demand in the world, and Hawaii is the only island state in the United States, composed of 132 islands in the central Pacific, thus also known as the Hawaiian Islands. It was formed by volcanic eruptions, and there are still two active volcanoes on the islands, thus providing fertile volcanic soil for coffee cultivation. Its geographical location also ensures the altitude and climate conditions required for high-quality coffee.

According to FrontStreet Coffee's understanding, Hawaii is also the only state in the United States that grows coffee, and Hawaiian coffee is also one of Hawaii's best agricultural products. Since Hawaii has a maritime climate, Hawaii is frequently affected by tornadoes, but the climate conditions are very suitable for coffee cultivation, with ample rainfall and sunshine, and no worries about frost damage. Furthermore, there is a unique phenomenon exclusive to Hawaii: on most days, around 2 PM every afternoon, white clouds appear in the sky, providing necessary shade for the coffee trees. FrontStreet Coffee believes that it is precisely this growing environment that creates Kona coffee with its unique flavor.

The reason why Kona coffee is expensive is mainly because only about 1,400 hectares in Hawaii produce coffee, meaning limited coffee bean production. Since the United States itself is a major coffee consumer, Kona coffee is generally sold domestically, and there is no corresponding production volume for export, making it even more expensive. According to FrontStreet Coffee's research, Kona coffee is so popular that even "Kona blends" (with no more than 5% Kona beans) are sold by some. Even neighboring islands such as Maui, Kauai, and Molokai have begun commercial coffee cultivation.

Hawaii Coffee Growing Regions

FrontStreet Coffee's Hawaii Kona coffee beans come from the Kona region on the southwestern coast of Hawaii. Hawaiian coffee is mainly grown on five islands in the Kona region: Oahu, Hawaii Island, Maui, Kauai, and Molokai. Of course, according to FrontStreet Coffee's understanding, coffee from different islands has its own characteristics. For example, Kauai coffee is smooth and mellow, Molokai coffee has high body with low acidity, and Maui coffee has medium acidity but the strongest flavor. Hawaiian people are also extremely proud of their 100% locally grown Arabica coffee beans.

Furthermore, according to FrontStreet Coffee's understanding, most coffee beans in the Hawaii Kona region are grown on volcanoes, thus able to absorb sufficient volcanic soil nutrients. Combined with Hawaii's advanced artificial cultivation techniques, every coffee bean here is filled with charm. At the same time, Hawaii Kona coffee beans are also the most regular and beautiful in appearance among all coffee beans worldwide.

Hawaii Kona Coffee History

According to FrontStreet Coffee's research, the history of Hawaii coffee dates back to the period of King Kamehameha, when the first Spanish advisor Don Francisco de Paula Marin introduced coffee trees to Hawaii in 1817. However, the cultivation was not successful at that time. It wasn't until 1825 when the mayor of Hawaii introduced coffee from Brazil and successfully planted it in Manoa Valley that coffee cultivation began across the islands. Then in 1828, Bourbon variety coffee was introduced to the Big Island.

Large-scale cultivation began in 1836 in Kauai, but in 1858, coffee trees were completely wiped out due to pests and diseases. At that time, only the Kona region on the Big Island survived. FrontStreet Coffee believes that the Kona region was truly blessed.

Hawaii Coffee Grading

According to FrontStreet Coffee's understanding, Kona coffee beans have five grades: Extra Fancy, Fancy, Prime, No. 1 Peaberry, and Peaberry Prime. Among them, the common grades are the following three:

Extra Fancy: Larger than 19 mesh, moisture content: 9% ~ 12%, defective beans: fewer than 10 (350g raw bean sample)

Fancy: Larger than 18 mesh, moisture content: 9% ~ 12%, defective beans: fewer than 16 (350g raw bean sample)

No. 1 Peaberry: Smaller than 10 mesh, moisture content: 9% ~ 12%, defective beans: fewer than 20 (350g raw bean sample)

Moreover, Hawaii hosts the Hawaii Kona Coffee Cupping Competition almost every year. Queen's Estate from Hawaii Kona is among the outstanding performers, winning second place in 2009 and 2011. Therefore, Kona coffee from this estate is truly the cream of the crop. FrontStreet Coffee would naturally not miss coffee beans of such excellent quality. So next, FrontStreet Coffee will briefly discuss this estate and Kona coffee bean information!

FrontStreet Coffee Hawaii Kona Coffee Beans

Country: Hawaii
Region: Kona (Queen's Estate)
Altitude: 1100m
Variety: Typica
Processing: Washed
Flavor: Osmanthus fragrance, mulberry juice, malt

Queen's Estate

As FrontStreet Coffee mentioned earlier, Queen's Estate won second place in the Gevalia (Hawaii KONA Cupping Competition) in 2009 and 2011. 70% of the harvest there is considered the highest quality premium specialty beans, and it is a farm known for its high quality. Even the next level down of specialty beans has aroma that is no less impressive than the premium specialty beans, thus earning praise and admiration from people in the coffee industry. FrontStreet Coffee's Hawaii Kona coffee this time comes from this very estate.

Typica

Of course, as FrontStreet Coffee mentioned in previous articles, high-quality specialty coffee cannot be without its innate genetic conditions. FrontStreet Coffee's Hawaii Kona coffee is of the ancient Typica variety. Typica is the oldest native variety from Ethiopia, and almost all current Arabica coffee bean varieties are derived from Typica. Typica has elegant flavor but weak constitution, low disease resistance, and is susceptible to leaf rust disease. Therefore, coffee bean production is low and cannot meet economic benefits. FrontStreet Coffee believes this is also one of the reasons why Kona coffee is expensive.

Washed Processing Method

FrontStreet Coffee's Hawaii coffee beans use the most common washed processing method because the washed processing method can express the most original flavor of coffee cherries, while also providing a cleaner and fresher taste. To clean the fruits thoroughly, this step also consumes a large amount of fresh water, making it unsuitable for use in water-scarce regions.

Washed Processing Method Steps:

1. Remove floating beans
Pour coffee beans into a large water tank. Underdeveloped inferior beans will float to the surface, while mature, full fruits will sink to the bottom. At this point, scoop out the floating beans from the surface to complete the floating bean removal step.

2. Remove skin and pulp
Through a pulp screener, remove the outer skin and pulp of coffee fruits. (This leaves mucilage, parchment, and silver skin).

3. Fermentation
The purpose of this step is to use biological methods to remove the mucilage. Place the coffee fruits processed by the pulp screener into fermentation tanks for 16-36 hours. Fermentation bacteria will dissolve the mucilage.

4. Washing
After completing fermentation and removing mucilage, fermentation bacteria and impurities will remain on the coffee beans, so they will be washed again. However, to clean thoroughly, this step will consume a large amount of fresh water.

5. Drying and removing parchment, silver skin
Usually, machines are used to dry the coffee fruits or manual sun-drying is used to reduce moisture content to 10-14%. Then a huller is used to remove the remaining parchment and silver skin to complete the processing.

FrontStreet Coffee Cupping and Brewing Conclusion

Finally, through FrontStreet Coffee's cupping and brewing of this Hawaii Kona coffee, we found that Kona coffee has a sweet, rich aroma and clear texture. It tastes fresh, refreshing, aromatic, and quite smooth. Most precious of all, Kona coffee has a mixed aroma of fruit, wine, and spices. Therefore, FrontStreet Coffee strongly recommends that coffee enthusiast friends must not miss this excellent Kona coffee bean. We guarantee that coffee enthusiasts who have tried it will find its aftertaste unforgettable.

The above is the information about Hawaii Kona coffee and its regional flavor characteristics compiled by FrontStreet Coffee. We hope this helps coffee enthusiast friends understand Hawaii coffee better.