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Hawaii KONA Special Report | Queen Farm Kona Coffee

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Hawaii KONA 01 | Growing Region Introduction Hawaii, after nearly two centuries of dedicated efforts in coffee cultivation, the name Kona has become almost synonymous with "quality." However, from a historical perspective, since coffee trees were first introduced to the islands in 1825, their journey of coffee cultivation has been exceptionally challenging. Even today, non-human

Hawaii KONA

Product Information

Name: Hawaii Kona

Country: Hawaii

Region: Queen Farm

Flavor: Aroma of ripe apples, vanilla, elegant floral notes, walnuts, roasted chestnuts, nutty aromas, cream, and caramel.

Roast Level: Medium roast

01 | Region Introduction

After nearly two centuries of effort in coffee cultivation, Hawaii has made the name "Kona" almost synonymous with "quality." However, from a historical perspective, since coffee trees were first introduced to the islands in 1825, the path of coffee cultivation has been fraught with challenges. Even today, factors beyond human control often affect the harvests of Hawaii's successful coffee-growing regions.

The western and southern parts of the Kona district on Hawaii Island are renowned for producing Kona coffee. This area, situated at elevations between 800-1100 meters, provides the most suitable growing environment for coffee trees. Therefore, the slopes of Hualalai and Mauna Loa are covered with coffee trees.

Queen Farm

Kona coffee cultivation has always followed a family farming model. The Kona coffee harvest season begins in late August each year and continues until January of the following year. Farmers harvest the ripe fruits in batches, processing them to obtain coffee beans.

This Kona comes from Queen Farm. In 2009 and 2011, it won second place in the Gevalia (Hawaii KONA Cupping Competition) Grand Prix. Seventy percent of the harvest there is considered the highest quality premium specialty beans, making it a farm renowned for its high quality. Even the slightly lower grade specialty beans possess aromas comparable to the premium specialty beans, earning praise and admiration from the roasting industry!

The unique natural environment of the Kona region has nurtured Arabica coffee, making it one of the world's highest-yield coffee plantations. Not only is the quality guaranteed, but the coffee cultivated in its unique growing environment and climate offers a richer flavor. The coffee beans from the Kona region are visually appealing, with full-bodied shapes and bright colors, earning them the title of "the most beautiful coffee beans in the world."

Most coffee trees in the Kona region grow on volcanic soil, able to absorb abundant nutrients stored in the earth. Combined with artificial cultivation techniques, each coffee bean here has a distinctive appearance. Kona coffee brewed from these beans is silky smooth, with rich aromas and a charming nutty fragrance. It has moderate acidity, captivating like the colorful scenery of Hawaii Island, offering infinite meaning.

Currently, common Hawaiian coffees on the market include those from Maui, Kauai, and Oahu, in addition to the Kona district on the Big Island. Common Hawaiian coffee varieties include Typica, Mocca, and Catuai.

02 | Processing Method

Washed Processing

Kona coffee uses washed processing and natural drying methods. Hawaii's clean, sweet mountain spring water provides ideal conditions for washed processing, which gives Kona coffee beans a bright, clear appearance and pure, fresh flavor. The washed coffee beans are placed on large patios to dry naturally in the sun.

03 | Green Bean Analysis

Uniform size with few defective beans, the beans tend toward olive green, moisture content between 11-13%, with grassy and pungent spicy aromas. The center line of the green beans appears light brown.

Kona coffee beans are actually divided into five grades, with the first three being most common: Extra Fancy, Fancy, No. 1, Primary, and Peaberry (round beans, commonly known as male beans. Because some coffee enthusiasts prefer them, they are specially selected and sold at higher prices. About 5% of Kona coffee beans are Peaberry type). Except for Peaberry, which is specially selected, the other four grades are classified according to bean size, weight, and defect ratio.

Before export, Kona green beans are labeled with numbers on burlap bags, indicating certification by the Hawaii Department of Agriculture and bearing official identification seals, making them more expensive. Kona coffee is second only to Blue Mountain coffee in price. Kona coffee relies entirely on manual labor from planting, harvesting, washed processing, sun drying, and polishing, so limited production combined with U.S. labor costs makes it high-quality and expensive. Currently, 100% Kona coffee is ranked alongside Blue Mountain coffee as a symbol of premium coffee.

04 | Roasting Analysis

Like Blue Mountain coffee, Kona beans have low density. For low-density beans, the drop-in temperature cannot be too high. When sweetness emerges and the color turns light yellow, the high moisture content requires sufficient roasting time. The coffee beans are clean, solid, and have a substantial feel. Kona should not be roasted too dark; medium-light roast (City to Full City-) is recommended.

FrontStreet Coffee suggests keeping detailed records before roasting: coffee bean moisture content, density, origin, processing method, roasting room temperature and humidity, etc., and planning your roast curve. Record relevant chemical and physical changes during the roasting process, as this will help you better understand the final roasting results and improve your roast curve.

Roaster: Yangjia 800N, 550g green beans loaded

Roast Profile:

Preheat the roaster to 200°C and load the beans, with the damper set to 3. After 1 minute, reduce heat to 150°C, keeping the damper unchanged. At 5'35", temperature reaches 150°C, the beans turn yellow, grassy aroma completely disappears, dehydration is complete. Reduce heat to 140°C, change damper to 4.

At 9'30 minutes, ugly wrinkles and black spots appear on the bean surface, toast aroma clearly transforms to coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. First crack begins at 9'30", reduce heat to 70°C, open damper fully (heat adjustment must be very careful, not so low that crackling stops), turn off heat at 182°C, and unload at 193.4°C.

Cupping

Medium-roasted Kona primarily delivers balanced, smooth nectar sweetness and an elegant, substantial but not heavy mouthfeel. The brewed coffee releases mulberry aroma that brings a sweet happiness. The afternote is a smooth malt bitterness that slides down the throat and then resurfaces when exhaling. When cooled, it's like a cup of mulberry tea.

04 | Brewing Analysis

1. Dripper: V60

2. Water temperature: 92°C

3. Grind size: Fuji 3.5

4. Roast level: Medium roast

5. Bloom time: 30 seconds

FrontStreet Coffee brewing suggestion: Slow, steady, continuous pouring: fine water stream in circular motions, gently pouring to ensure even extraction.

Very slowly, you can also use a stir stick for stirring. Usually during the bloom stage, perform one cross-stir to allow water to fully contact the coffee grounds, increasing the release of aromatic substances.