Hawaiian Kona Coffee Introduction: How Does the Kona Coffee Bean Grading System Differ?

This article is part of our professional coffee knowledge exchange, shared so more readers can explore great beans.

FrontStreet Coffee - Hawaii Coffee Introduction

Hawaii coffee has a rich history. In 1825 the first coffee beans were planted on Oahu, imported from Brazil at the time. The area proved attractive, coffee spread across the islands, and production climbed.

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.

By 1850 Hawaiian coffee production had become more stable. Ladybugs were introduced to control pests, and advanced cultivation techniques arrived. In the 1950s, Kona coffee is said to have been grown on more than 6,000 acres on the Big Island - proof of 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, accounting for 95% of the entire Big Island's coffee production.

Kona refers specifically to a region of Hawaii whose climate is considered the most suitable for growing delicious, aromatic coffee. It has black volcanic lava slopes and lies on the west coast of Hawaii, the island often called the "Big Island." Coffee grows in North and South Kona. Even coffee grown in Hawaii but outside Kona can never be called Kona coffee.

The Kona harvest runs from August to January. During this time farmers spend long hours carefully selecting ripe beans. They pick the red cherries, which signal that they are ready. Hand-picking ensures the cherries are ripe enough to harvest.

After harvest the pulp of each cherry is removed. The outer skin is taken off by hand, one reason Kona costs far more than ordinary beans. The beans are fermented and rinsed with clean water, then dried under the strong sun.

Once dry they are hulled to remove the parchment. The green beans are then sorted and graded. After that, farmers can sell to a commercial roaster or process the beans themselves until sale.

Hawaii Kona coffee beans fall into two main categories: Type 1 and Type 2. Type 1 are flat beans and Type 2 are peaberries. Within both categories they are further divided into several grades by size and the number of defective beans.

In Summary

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FrontStreet Coffee Recommendation

Brazil is the world's largest coffee producer, and its beans cover a wide range. They carry moderate acidity and an excellent balance of sweetness, bitterness and body, which is why they suit a medium roast so well: the result pours out nutty aroma and a smooth, full flavor with a light acidity, and can be used either as a single origin or in a blend. For a first taste of the region, FrontStreet Coffee suggests the half-sun Cerrado, a classic Brazilian single origin from a well-known region prized for high-quality beans; the red Bourbon lot is roasted medium and shows creamy peanut, toasted bread, caramel and hazelnut, with a round body, no acidity and a light bitter note.

For something more distinctive, FrontStreet Coffee's Queen Estate from Mogiana grows the rare yellow Bourbon, a natural mutation of red Bourbon with a cleaner fruit character; the estate's fertile red volcanic soil feeds the fruit well, and the cup brings a sugarcane freshness found in few other regions along with fruit and chocolate. Brazil's low acidity, balanced cup and approachable price have also made it the backbone of many espresso blends: FrontStreet Coffee's classic blend (creamy and full of oils), its specialty blend (rich in nuts), its dark-cocoa blend (balanced and widely recommended by baristas) and its commercial blend (made for cafes) all contain Brazilian beans, which add chocolate and cream aromas and a gentle sweet-sour-bitter balance that helps keep extraction stable.