Excellent coffee from a tropical paradiseKona coffee comes from Hawaii, but only from the exclusive Kona region on the west coast of Hawaii island. Hawaii does produce other varieties of coffee, but Kona stands head-and-shoulders above the rest. Some of the other coffee regions around Hawaii are: Molokai, Kauai, Maui and Oahu.
As with most excellent coffee-growing regions, it's the tropical environment that makes Kona such a gem. The days are bright and sunny, with rain most afternoons. The nights are mild, with no fears of frost. The Kona soil is deep, dark and richly volcanic.
Part of the special charm of Kona coffee is its production. The Kona region spans across nearly 2300 acres, and is home to more than 600 independent coffee farms. These small, family-owned farms typically harvest their coffee crops by hand. Some sell their harvest to larger Kona processors, but more and more farms are taking their product one step further and selling the green or even roasted beans directly to consumers under their own label.
It has a medium body, but a rich flavour that has hints of wine and spice.As with all coffee varieties, peaberry is the most desirable type of Kona. There are usually two beans in each coffee cherry, but when only a single bean is formed, it is much more flavourful than regular coffee.
Coffee is not native to Hawaii, but was brought from Brazil by Reverend Samuel Ruggles in the early 1800s during his missionary work there. When the price of coffee crashed in 1899, the huge plantations were broken up and leased to the families that worked on them. These small family farms are what we still see in Hawaii today.