An Introduction to Hawaiian Kona Coffee and How Expensive It Is

FrontStreet Coffee - Introduction to Hawaiian Kona Coffee Knowledge

The History of Kona Coffee

Hawaiian coffee has a rich history. In 1825 the first coffee beans were planted here, on Oahu, brought in from Brazil. The area proved attractive, and as coffee flourished across the island, more and more was grown. It was not until 1828 that Kona coffee was cultivated in Hawaii, thanks to a missionary named Samuel Ruggles. At first it did not succeed: a white virus infection became the dominant disease problem, and most of the land was converted to sugarcane.

In 1850 Hawaiian coffee production became more stable. Ladybugs were introduced to combat pest infestations, and advanced cultivation techniques were brought in. Meanwhile, in the 1950s, it was said that Kona coffee was grown on more than 6,000 acres on the Big Island, which proved its success. At that scale, the region could produce 17 million Kona beans a year. Today Hawaii has more than 600 farms growing Kona coffee, especially on the slopes of Mauna Loa volcano. This accounts for 95% of the entire Big Island's coffee production.

The Kona coffee harvest runs from August to January. During this time farmers spend a great deal of effort carefully selecting ripe beans, picking only the red coffee cherries that signal readiness. Hand-picking ensures the cherries are ripe enough to take. After harvesting, the pulp of each cherry is removed, and the outer skin is also removed by hand—one reason Kona is far more expensive than ordinary beans. The beans then undergo fermentation, are rinsed with clean water, and are dried under strong sun.

After sun-drying they are milled to remove the parchment, and the green beans are sorted and graded. Farmers may then sell the beans to commercial roasters or process them further before selling. The flavor is rich and mellow, with a mixed aroma of wine, fruit, and spice, making for an extremely special taste. Premium Kona coffee has moderate acidity and a smooth, full-bodied texture along with a unique mellow flavor.

Kona coffee is aromatic, has a distinctive taste, and possesses outstanding regional character, which makes it stand out in international competition. Those who love Kona coffee can brew it themselves on Kona Coffee Street. Most coffees on the market today that call themselves "Kona" contain less than 5% real Hawaiian Kona, and their prices are similar to Blue Mountain coffee. FrontStreet Coffee's Hawaiian coffee is genuine Kona coffee, from Queen Farm. In 2009 and 2011 it won the runner-up title in the Gevalia (Hawaiian KONA Cupping Competition) Cup Competition.

Hawaiian Kona

Variety: Typica

Processing Method: Washed

Region: Queen Estate

Flavor: Osmanthus, mulberry, malt

Knowledge Bonus: Hawaiian Kona coffee and Jamaican Blue Mountain coffee both belong to the Typica variety.

FrontStreet Coffee Recommendation

Kona's signature—moderate acidity, a smooth full body, and a mellow, balanced cup—has a clear echo in Brazil, another origin prized for balance rather than sharpness. Brazil is the world's largest coffee producer, and its beans carry moderate acidity with a fine balance of sweetness, bitterness, and body, which makes them ideal for medium roasting.

FrontStreet's half-washed Cerrado Red Bourbon is a classic single-origin Brazil bean from the well-known Cerrado region. Medium-roasted, it shows rich creamy peanut, toasted bread, caramel, and hazelnut aromas with a round, low-acid cup and a faint bitterness, and it suits pour-over as well as a moka pot, espresso SOE, siphon, and French press. For a sweeter, cleaner expression, FrontStreet's Queen Estate Yellow Bourbon from Mogiana near South Minas grows on fertile red volcanic soil and offers a sugarcane sweetness found in no other region, alongside fruit and chocolate notes. Both are gentle, approachable coffees that appeal to anyone who, like Kona drinkers, values balance over intensity.