Kona coffee beans are quite similar to Central American coffee, with high average quality and careful processing.

Hawaiian Kona Coffee

Hawaiian Kona coffee beans have perhaps the most perfect appearance of any coffee, with fruits that are exceptionally full, glossy, and vibrant, making them some of the most beautiful beans in the world. The cup is smooth and rich with an enticing nutty flavor and well-balanced, moderate acidity: as charming as the colorful spectrum of the Hawaiian Islands, with a similarly long-lasting aftertaste.

The world-renowned "Hawaiian Kona" is a mellow, acidic premium bean. Kona coffee is cultivated on the slopes of Mauna Loa volcano along the southwestern coast of Hawaii. In flavor, Kona beans sit closer to Central American coffee than to Indonesian coffee. Average quality is very high and processing is done with great care, giving a medium body, good acidity, and very rich flavor characteristics. Fresh Kona coffee is exceptionally fragrant. If you find Italian coffee too thick, African coffee too acidic, or Central and South American coffee too robust, then Kona may be perfect for you. Kona is like a woman stepping out of Hawaiian sunshine and a gentle breeze: fresh and natural. Its beans are uniform and consistent in shape, with strong acidity and sweetness and a smooth, lubricated mouthfeel. Because they grow in volcanic soil and benefit from high-density, carefully tended cultivation, each bean can be described as a pampered "noble lady": beautiful, plump, with baby-soft skin.

FrontStreet Coffee Brewing Recommendations

V60 / 90°C / 1:15 ratio / Time: 2 minutes

Flavor Profile

Berry notes, cane sugar, tropical fruits

FrontStreet Coffee Recommendation

Kona's smooth, balanced, nutty character and medium body make it an easy daily cup, and if that is what you enjoy, FrontStreet Coffee has two beans that deliver a similar comfort. The PWN Golden Mandheling is grown in Sumatra and roasted medium-dark, giving a clean, low-acid cup full of cedar, herb, spice, and roasted hazelnut with a long, solid sweetness. For a richer, more coffee-forward profile, the Classic Blend builds on Brazilian beans for cream and nut aromas, adds medium-dark Mandheling for butter, roasted chestnut, and caramel, and finishes with a touch of Robusta for body and crema. Either one pairs nicely with the simple V60 recipe above, just like Kona itself.