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Hawaiian Coffee: How Should It Be Brewed? Kona Coffee Flavor Profile

Published: 2026-01-28 Author: FrontStreet Coffee

Last Updated: 2026/01/28, Professional coffee knowledge exchange for more coffee bean information follow Coffee Workshop (WeChat public account cafe_style) Coffee plants were first introduced to Hawaii during the reign of King Kamehameha by Don Francisco de Paula Marin, the first Spanish advisor, in 1817. The initial cultivation was unsuccessful, and in 1825, Oahu Governor Chief Boki introduced coffee cultivation from Brazil to M

The History and Origins of Hawaiian Coffee

Coffee plants were first introduced to Hawaii in 1817 by Don Francisco de Paula Marin, the first Spanish advisor to King Kamehameha. The initial cultivation attempts failed, but in 1825, Governor Boki of Oahu successfully cultivated coffee from Brazil in the Manoa Valley. Since then, coffee cultivation has spread across the islands. Today, approximately 950 farms grow coffee throughout Kauai, Oahu, Maui, Molokai, and the Big Island, with most being family-run small farms covering a total area of 7,900 acres.

Two Renowned Coffee Regions: Kona and Ka'u

Hawaii has two coffee regions that cannot be overlooked: Kona and Ka'u.

Kona

When Hawaiian coffee is mentioned, people typically think of Kona coffee. In 1828, missionary Samuel Ruggles first planted coffee in the Kona district of the Big Island. Today, Kona coffee production accounts for about half of Hawaii's total coffee production, with approximately six hundred independent farms located in the northern and southern parts of Kona. Kona coffee is mostly grown on the western slopes of Mauna Loa and Hualalai volcanoes at medium to low elevations, approximately 2,000-3,000 feet. The volcanic region is famous for its black soil, which has moderate pH levels, is rich in minerals, and helps maintain soil moisture content. The Kona region receives ample morning sun, with clouds appearing around noon, which conveniently protects young coffee trees from the harsh afternoon sun. This creates a climate suitable for coffee pollination and flowering, helping coffee cherries to develop properly.

American literary giant Mark Twain mentioned in his "Letters from Hawaii" in July 1866, "Kona coffee has a richer flavor than any other, be it grown where it may and call it by what name you please." Legend has it that Kona coffee became his favorite from then on. Coffee experts consider Kona coffee to be on par with Jamaica's Blue Mountain coffee, featuring an elegant and mellow taste with a slight fruit acidity. Depending on the roast level, it can be a clear, sweet tea-like beverage or a delicious fruit juice.

Ka'u

In recent years, Hawaiian Ka'u coffee has gained increasing attention in the United States. It is grown at elevations of approximately 2,000-3,000 feet on the eastern slopes of Mauna Loa volcano. Many award-winning estates are located in Pahala town, the northernmost part of the Ka'u district on the Big Island. The Ka'u region features diverse terrain, with coffee cultivated on sunny slopes. The combination of ample morning sun and cloudy afternoons, along with the mineral-rich black soil from the world's largest Mauna Loa volcano, which has moderate pH and porous texture that helps maintain optimal soil moisture, creates the perfect growing environment for coffee trees.

The Ka'u region was originally dominated by sugarcane cultivation. Coffee was also planted in small quantities beginning in 1894. However, when sugar prices plummeted in 1996, the Ka'u region actively transitioned from sugarcane to coffee cultivation. Through the efforts of farmers, leveraging excellent soil conditions and refined cultivation techniques, Ka'u coffee rapidly caught up and began participating in regional and national cupping competitions, consistently receiving high praise. In the 2011 SCAA cupping competition, Ka'u coffee not only won the top prize in the Hawaii region but also earned the distinction of being among the world's finest coffees. Coffee experts praise Ka'u coffee for its rich, full-bodied flavor and unique aroma, describing it as like strolling through a garden, with a silky-smooth mouthfeel. World-renowned coffee brands have eagerly sought it out, establishing Ka'u coffee as the rising star of Hawaiian specialty coffee.

Comparative Analysis and Flavor Profile

Coffee experts often compare Hawaiian Kona coffee with Jamaica's Blue Mountain coffee. Both coffees have mild, appropriate acidity and delicate fruit sweetness. However, Kona coffee's strict quality control ensures consistent high quality with no negative reviews, unlike Blue Mountain coffee which occasionally receives poor evaluations.

Light Roast (City)

Light-roasted Kona coffee, when ground, emits a subtle plum acidity. When brewed, it produces the aroma of ripe Tieguanyin tea, with a clean, fresh, and smooth taste free of impurities. The slight citrus acidity quickly transforms into the sweetness of banana and pineapple, while the sugarcane sweetness lingers and circulates in the mouth and nasal cavity.

Medium Roast

Medium-roasted Kona coffee primarily delivers a balanced, mellow nectar sweetness with an elegant, substantial but not heavy body. When brewed, the coffee releases a melon-like fruit fragrance that brings a sense of sweet happiness. The afternote features a smooth malt sweetness that slides down the throat and then resurfaces, creating a back-and-forth motion that keeps the sweetness constantly present in the mouth.