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Is Hawaiian Kona Coffee Good and Why Is It So Expensive - How to Brew Hawaiian Kona Coffee Beans

Published: 2026-01-27 Author: FrontStreet Coffee

Last Updated: 2026/01/27, Professional coffee knowledge exchange for more coffee bean information please follow Coffee Workshop (WeChat public account cafe_style) Hawaii KONA 01 | Region Introduction After nearly two centuries of efforts in coffee cultivation, the name Kona in Hawaii has become almost synonymous with "quality." However, from a historical perspective, since 1825 AD, when coffee trees were first introduced

Hawaii Kona Coffee

Professional coffee knowledge exchange. For more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style).

Hawaii KONA

Hawaii Kona Coffee

01 | Region Introduction

After nearly two centuries of effort in coffee cultivation, the name "Kona" in Hawaii has become almost synonymous with "quality." However, looking at history, since coffee trees were first introduced to the island in 1825, the path of coffee cultivation has also been fraught with challenges. Even today, factors beyond human control often affect the harvests of such a successful coffee-growing region as Hawaii.

The western and southern parts of the Kona district on the Big Island of Hawaii are famous for producing Kona coffee. This area lies at an altitude between 800 and 1100 meters, which is 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 has always been cultivated using family farming methods. The harvest season for Kona coffee begins in late August and continues until January of the following year. Farmers harvest the ripe fruits in batches and process them to obtain coffee beans.

This Kona coffee comes from Queen Farm. It won second place in the Gevalia (Hawaii KONA Cupping Competition) in 2009 and 2011. Seventy percent of the harvest there is considered the highest-grade premium specialty beans, and it is a farm known for its high quality. Even the slightly lower-grade specialty beans have aromas comparable to the premium specialty beans, which people in the coffee roasting industry marvel at and praise endlessly!

The unique natural environment of the Kona region has nurtured Arabica coffee, making it one of the highest-yielding coffee plantations in the world. Not only is the quality guaranteed, but the coffee cultivated in the unique growing environment and climate also has a richer flavor. The coffee beans grown in the Kona region have a very beautiful appearance, are full-bodied, and have a bright color, earning them the title of "the most beautiful coffee beans in the world."

Most coffee trees in the Kona region grow on volcanoes and can absorb a large amount of nutrients stored in the soil. Coupled with artificial cultivation techniques, every coffee bean here has a unique appearance. Kona coffee made from these ground and brewed coffee beans is silky smooth, rich in aroma, with a charming nutty fragrance, moderate acidity, and is as touching and meaningful as the colorful scenery of the Hawaiian Islands.

Currently, common Hawaiian coffees on the market, besides the Kona district on the Big Island, include coffee estates on Maui, Kauai, and Molokai that are also making their mark. Common Hawaiian coffees include different varieties such as Typica, Mocca, and Catuai.

02 | Processing Method

Washed Method

Kona coffee uses the washed method and natural drying method. Hawaii's clean and sweet mountain spring water provides the ideal conditions for the washed method, which results in Kona coffee beans with a bright, clear appearance and a pure, fresh taste. The washed coffee beans are placed on large flat trays to dry naturally in the sunlight.

03 | Green Bean Analysis

The beans are uniform in size, with few defective beans, olive-green in color, moisture content between 11-13%, with grassy and pungent spicy aromas. The center line of the green beans shows a light brown color.

Kona coffee beans are actually divided into five grades, with the first three being more 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). Besides Peaberry (round beans), 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 accompanied by an official identification seal, making them more expensive. Kona coffee prices are second only to Blue Mountain coffee. Kona coffee from sowing, harvesting, washing, sun-drying, and polishing all rely on manual labor, so limited production combined with American labor costs makes it high-quality and expensive. Currently, 100% Kona coffee and Blue Mountain coffee are synonymous with premium coffee.

04 | Roasting Analysis

Like Blue Mountain coffee, Kona has low density, and for low-density beans, the initial temperature cannot be too high. When releasing sweetness, the color turns to light yellow, moisture content is high, and sufficient steaming time is needed. The coffee beans are clean and have a solid, heavy feel. Kona should not be roasted too dark; medium-light roast (City-Full City-) is recommended.

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

Roasting Machine: Yangjia 800N, 550g green beans

Roasting Curve:

Preheat the roaster to 200°C, set the damper to 3. After 1 minute, adjust the heat to 150°C, keep the damper unchanged. Roast to 5'35", temperature reaches 150°C, the bean surface turns yellow, grassy smell completely disappears, dehydration is complete. Adjust heat to 140°C, damper to 4.

At 9'30", ugly wrinkles and black spots appear on the bean surface, the toasted bread aroma clearly changes to coffee aroma, which can be defined as the prelude to first crack. At this time, listen carefully for the sound of first crack. At 9'30", first crack begins, adjust heat to 70°C, fully open the damper (adjust heat very carefully, not so low that there's no cracking sound). Turn off heat at 182°C, drop beans at 193.4°C.

Medium-roasted Kona mainly obtains balanced, mellow nectar sweetness and elegant, substantial but not heavy mouthfeel. The brewed coffee releases mulberry aroma that makes people feel sweet happiness. The aftertaste is a smooth malt bitterness that slides into the throat and emerges again when exhaling. When cooled, it's like a cup of mulberry tea.

05 | Brewing Analysis

1. Filter: V60

2. Water temperature: 92°C

3. Grind size: Fuji grinder setting 3.5

4. Roast level: Medium roast

5. Bloom time: 30 seconds

Flavor: Malt, mulberry, persistent caramel sweetness in aftertaste

FrontStreet Coffee's suggested technique: Slow, steady, and continuous pouring: Use a thin, long stream of water circling gently to ensure even extraction. Very slowly, you can also appropriately use a stirring stick for stirring. Usually, during the bloom stage, perform one cross-stir to allow water to fully contact the coffee powder, increasing the release of aromatic substances.

Related recommendations: Introduction to Hawaii Kona Coffee, How to Brew Hawaii Kona Coffee